The Process of Mix Veg is extremely easy and is served in restaurants or Dhaba in North India. The process of Mix
Veg is easy to make and light to eat. Mix Veg is preferred widely because it is suitable for those who have some sort
of restrictions in their diets. You can also enjoy frozen mixed vegetable.
The Process of making Mix Veg may be a semi-dry preparation. Mix veg has extremely thick gravy. However,
several vegetables can be used like potato, carrots, cauliflower, beans, and paneer. You’ll be able to use vegetables as
per your choices.
This Mix Veg curry is completely different from homestyle dry mixed vegetable sabzi.This is often combined Veg
curry with Paneer.
Mix Veg is usually cooked for daily requirements. It is light to eat and easy to digest. But if we have to make it more
flavorful, we can add some dry fruits like resin,cashew,etc. to it so that the taste is different from the usual
taste. So, our recipe becomes more delicious.
In the Process of Mix Veg sabzi, there’s no gravy in the slightest degree, during this combine veg sabzi, there’s
gravy. It tastes best with roti.
Preparation | Total | Servings
5 MIN 1 HR 5 MIN 2
|INGREDIENTS-||The Process Of Making Mix Veg-|
|★ potato diced 200g
★ cauliflower tiny
★ green beans french
beans 100 g
★ tomato sliced 200 g
★150 g Onion diced
★150 g carrot diced
★100 g red bell pepper diced
★2 tbsps groundnut oil
★1 tsp cumin seeds
★1 tsp ginger finely sliced
★2 chili pepper sliced elective
★ coriander powder 1 tsp
★ Kashmiri chili pepper powder 1 tsp
★ turmeric powder 1 tsp
★ salt 1 tsp
★1 tsp garam masala powder
★ ginger juliennes 1 tsp
★2 – three tbsps coriander leaves sliced
★2-3 Tbsp cream
★100 g metric weight unit peas
★100 metric weight unit paneer / farm cheese
|1- Heat 1tbsp oil in a very massive pan or kadhai over medium heat.
2- Add red chilies and ginger and cook for a few minutes .
3- Add shredded onions fry for 2-3 minutes and add shredded tomatoes.
4- Cook all of those until tomatoes area unit nonwoody.
5- Switch off the warmth and permit it to cool down.
6- After it cools down, mix it to a swish paste. Keep it aside.
7- Now heat another tablespoon of vegetable oil. Add cumin seeds, once cumin starts to pop scale back the warmth to the minimum. and add shredded vegetables one by one.
8- Cook everything until five hundredth roasts and
9- Saute them for a moment and add 3-4 tbsp of water with ground masala paste of onion and tomatoes.
10- Now add salt, Kashmiri red chilly powder, garam masala powder, coriander powder, turmeric powder, and salt.
11- Cook for ten minutes whereas stirring often.
12- After twenty minutes check if vegetable area unit roast through add cream combine well and serve in a very dish.
13- Sprinkle some shredded contemporary coriander leaves and serve to combine vegetable sabzi with contemporary paratha or Roti.