How to make Mixed Vegetable -
Mixed vegetables cooked in a flavoured masala – serve with hot paranthas or puris for best result
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Cauliflower florets (फूलगोभी के छोटे फूल )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mixed Vegetable checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Middle Eastern Vegetable Stew Aloo Matar Aloo Dum Sindhi Sai Bhaji
Mixed Vegetable Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mixed Vegetable Recipe
Button mushrooms cut into small pieces 6-8
Cauliflower florets blanched 10-15
Medium carrot peeled, cut into ½ inch pieces and blanched 1
French beans cut into ½ inch pieces and blanched 8-10
Green peas blanched 1/2 cup
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Medium onions finely chopped 2 medium
Large tomato finely chopped 1 large
Salt to taste
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 tablespoon
Dried fenugreek leaves (kasoori methi) powder 1/2 teaspoon
Cashewnut- melon seed paste 1 1/2 tablespoons
Garam masala powder 1/4 teaspoon
Dried fenugreek leaves (kasoori methi) 1 teaspoon
Fresh coriander sprig for garnish
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds and saute till their colour changes. Add onion, mix and sauté till golden brown.
Step 2
Add tomato and salt, mix well. Cover and cook till the tomato is pulpy.
Step 3
Add red chilli powder, turmeric powder, coriander powder and dried fenugreek leaves powder, mix well and saute for 1 minute.
Step 4
Add cashewnuts-melon seeds paste, mix well and saute for 1 minute. Add 1 cup water, mix well and let the mixture come to a boil. Add mushrooms, mix well and cook for 2 minutes.
Step 5
Add cauliflower, carrots, French beans and green peas, mix well and cook for 1 minute. Add garam masala powder, crush dried fenugreek leaves and add to the cooked mixture and mix well. Take the pan off the heat.
Step 6
Transfer into a serving bowl, garnish with a coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
