Directions
- 1First fry the vegetables. Heat 3-4 tablespoons of oil and add 1 cup of potatoes cut in cubes, 1 cup of small pieces of cauliflower, ½ cup of small pieces of carrot and ½ cup of fresh or frozen peas.
- 2Add ½ cup of French beans and fry on high flame for 8-9 minutes until lightly golden and 70-80% cooked.
- 3Remove the fried vegetables from the pan and set aside.
- 4In the same pan, add 1 chopped onion and 1 chopped capsicum and fry on high flame for 2-3 minutes until soft.
- 5Remove the fried onion and capsicum and set aside.
- 6Heat ¼ cup of oil in the same pan, add 1 tsp cumin seeds and then 1 finely chopped onion and fry until soft.
- 7Add 1 tsp of ginger-garlic paste and fry for 1-1.5 minutes.
- 8Add 1 tsp of salt, 1 tsp of Kashmiri lal mirch, ⅓ tsp of turmeric powder, and 2-3 green chilies.
- 9Fry for 1-2 minutes, then add 1 cup of tomato paste and continue frying until well cooked.
- 10Add the previously fried vegetables to the tomato paste and mix well.
- 11Add the prepared dry spice mix (1 tsp fennel seeds, 1 tsp cumin seeds, ½ tsp pepper corn, 2 tsp coriander seeds, 2-3 whole red chilies dry roasted and blended) and mix again.
- 12Add ½ cup of water and mix well. Cover the pan and let it simmer on low flame for 7-8 minutes.
- 13After 7-8 minutes, check if the vegetables are cooked and add 2 tbsp of fresh cream, ½ tsp garam masala and 1 tsp kasuri methi.
- 14Add the fried onions and capsicums and mix well.
- 15Cover and simmer on low flame for 2-3 minutes, then add chopped green chilies and coriander leaves.
- 16Mix well, and your Dhaba style mix veg is ready to serve.
Ingredients
- 3 tbsp oil
- 1 cup potatoes
- 1 cup cauliflower
- 0.5 cup carrot
- 0.5 cup fresh or frozen peas
- 0.5 cup french beans
- 1 unit onion
- 1 unit capsicum
- 0.25 cup oil
- 1 unit finely chopped onion
- 1 tsp cumin seeds
- 1 tsp ginger and garlic paste
- 1 tsp salt
- 1 tsp kashmiri mirch
- 0.33 tsp turmeric powder
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 0.5 tsp pepper corn
- 2 tsp coriander seeds
- 3 unit whole red chilli
- 1 cup tomato puree
- 0.5 tsp garam masala
- 1 tsp kasuri methi
- 2 tbsp fresh cream
- 1 handful coriander leaves
- 2 unit green chilli
Equipment
24 cm pan24 cm handi28 cm deep frying panmeasuring cups and spoons8 liter biryani potkitchen weighing scalesilicon food tongpanko breadcrumbsdry fruits graterinduction cooktopnutri blendergrill netsilicon spatulamasala boxwhisk
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