Description
This flavorful Mixed Veg Recipe is a vibrant Indian-style vegetable medley cooked with aromatic spices and finished with butter and paneer for a comforting meal. Featuring cauliflower, French beans, carrots, and peas, all cooked in a spiced tomato base, this dish is perfect as a side or main served with naan or rotis.
Ingredients
Spices & Seasonings
- 2 teaspoons coriander seeds
- 2 whole cloves
- 1/4 teaspoon turmeric
- 1/2 teaspoon Kashmiri red chili powder (mild heat)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon sugar
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1/4 teaspoon garam masala
Vegetables
- 1 cup cauliflower florets (medium to small)
- 1/2 cup cut French beans (1/2-inch pieces, about 15-17 beans)
- 1/2 cup diced carrots (from 2 medium carrots)
- 1 medium red onion (finely chopped)
- 1 large tomato (finely chopped, 140 grams)
- 1/2 cup frozen green peas (soaked in warm water for 10 minutes, drained)
Fresh Aromatics
- 1 inch ginger (crushed)
- 3-4 large garlic cloves (crushed)
- 1-2 green chilies (adjust to taste, crushed)
- 1 tablespoon cilantro (chopped, plus more to garnish)
Other Ingredients
- 2 tablespoons oil (divided, 30 ml, avocado oil recommended)
- 1 1/2 tablespoon tomato paste
- 2 tablespoon + 1/2 cup water (divided)
- 1/2 tablespoon salted butter
- Paneer cubes (for garnish)
Instructions
- Roast and crush coriander seeds: Dry roast 2 teaspoons coriander seeds in a pan over medium heat for about 2 minutes until aromatic. Remove and crush with a mortar and pestle. Set aside.
- Pan-fry mixed vegetables: Heat 1 tablespoon oil in a pan over medium heat. Add cauliflower florets, French beans, and diced carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables develop a very light brown color. Remove and set aside.
- Sauté onions and cloves: Add the remaining tablespoon oil to the same pan. Add whole cloves followed by finely chopped onions. Cook over medium heat for 6 to 7 minutes until moisture evaporates and onions turn light golden brown.
- Add fresh aromatics and tomato: Stir in freshly crushed ginger, garlic, and green chilies. Cook for 2 minutes until fragrant. Then add finely chopped tomato and tomato paste; cook for 2 to 3 minutes until mixture is well combined.
- Add spices and water: Mix in crushed coriander seeds, turmeric, Kashmiri red chili powder, salt, and sugar. Pour in 2 tablespoons water to prevent burning. Stir and cook spices for 1 minute. Add kasuri methi and stir well.
- Add remaining water and peas: Pour in 1/2 cup water and stir. Add soaked and drained frozen green peas and mix thoroughly.
- Combine vegetables and cilantro: Return the pan-fried vegetables to the pan and toss to coat them evenly with the spice mixture. Add chopped cilantro and mix gently.
- Cook until vegetables are tender: Cook the mixture uncovered for 3 minutes, then cover and simmer for 6 to 7 minutes until vegetables are cooked through but still retain some texture.
- Finish with butter and garam masala: Stir in 1/2 tablespoon salted butter until melted. Sprinkle garam masala and mix well. Remove from heat.
- Garnish and serve: Garnish with paneer cubes or grated paneer. Serve hot with naan or rotis for a delicious vegetarian meal.
Notes
- Adjust green chilies according to your heat preference.
- Using Kashmiri red chili powder provides color without excessive heat.
- Soaking frozen peas helps them cook quickly and evenly.
- Paneer garnish adds a creamy texture and protein boost.
- You can substitute oil with ghee for richer flavor.
- Cook vegetables to desired tenderness by changing simmer time.
