This is a recipe has lot of vegetables and it is almost like mixed veg gravy that is prepared in North India. This is almost the same but with some south Indian touch. This goes well with chapati or roti and has very minimum spices.
Prep Time 20 mins
Cook Time 20 mins
Carrot sliced in cubes 1/2 cup
Beans sliced in half an inch length 1/2 cup
Potato sliced in cubes 1 cup
Beetroot sliced in cubes 1/2 cup
Paneer sliced in cubes 1/2 half cup
Onion roughly chopped 1 1/4 cup (about 2 Onions)
Tomatoes roughly chopped 2 cups
Ginger-garlic paste 2 tsp
Cashewnuts 8 nos
Jeera powder half tsp
Kashmiri chilli powder 1tbsp
Coriander powder 1tsp
Garam masala powder 1tsp
Dry methi/ Kasuri Methi 1tsp
Butter 3 cubes or 3 tbsp
Salt to taste
Curry leaves a few
1. Pressure cook beetroot for 2 whistles, as it takes more time to cook when compared to other veggies.
2. In a pan, heat oil and saute the chopped onions. Then add tomatoes. Let it cook for 2 mins and transfer to a blender jar. Grind it to a smooth paste and keep aside.
3. In the same pan, add oil and saute all the vegetables with curry leaves and salt. Keep it aside.
4. Then saute paneer seperately for a minute and keep aside.
Now it’s just mixing everything …
5. Take a skillet, add butter and the ginger-garlic paste. When the raw smell goes of, add the ground paste and leave it to cook.
6. Add all the powders (jeera powder, kashmiri chili powder, coriander powder and Garam masala) and salt. Stir well
7. Add in the sauteed vegetables, beetroot and paneer.
8. Finally crush the kasuri methi and add it to the dish. Mix well
9. You can add 1 tsp of tomato sauce for the colour and 1tbsp of cream for richness (optional).
10. Close it with a lid and let it cook for 5 mins.
Serve hot with chapati or roti