This is the most common item ordered or appearing in the menu card in a restaurant. Mostly all restaurants, weddings have some or the other kind of mix veg Sabzi on their menu. An array of vegetables slow cooked in a creamy and spicy gravy makes this sustain with her counterpart Paneer. Even though many twists and many changes in the name has been given to the mix veg (like veg handi, veg Diwali handi, kolhapuri mix veg, veg jalfrezi, etc) but this old recipe has its own followers. Try out this recipe and add it in your menu, I am sure your family and friends shall crave for more.

Ingredients

Oil – 1 tsp

Butter – 1 tsp

Cumin seeds – 1 tsp

Bay leaf – 1 no

Green chilly – 1 no. finely chopped

Onion – 1 no ( half onion sliced and other half diced)

Tomatoes – 2 no’s (pureed)

Potato – 1 no diced

Carrot – 1 no diced

Cauliflower florets – 1/4 cup

Capsicum – 1/4 cup diced

Corn kernels – 1/4 cup

Green peas – 1/4 cup

Fresh cream / malai – 2 tbsp

Tomato ketchup – 1 tsp

Kasuri methi – 1 tsp

Coriander leaves – for garnish

Turmeric powder – 1/2 tsp

Red chilly powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – 1 tsp

Lemon juice – 1 tsp

Ginger garlic paste – 1 tsp

Salt – as per taste

Water – as required

Method

1. In a pan add oil and butter and allow it to heat. Once the oil is hot add the bay leaf, cumin seeds and allow the cumin seeds to splutter.

2. Now add the sliced onions and fry for two minutes. Then add the ginger garlic paste and fry for five minutes till the onion turns brown in color. Add tomato purée and salt as per taste and cover the pan and cook for seven minutes. You shall notice that oil shall start separating from this mixture. At this time add turmeric powder, chilly powder and coriander powder and mix well. Cook for two more minutes.

3. Now add in veggies like potato, peas, corn, carrots, Capsicum, cauliflower and the diced onion. You may also add any other vegetables of your choice like baby corn , French beans etc. Mix well and add water (approximately 1 cup) and cover the pan and cook for 12 minutes or until the vegetables are well cooked.

4. Check for salt. Add a tsp of tomato ketchup and mix. Now add garam masala and kasuri methi and cook for two minutes. Add fresh cream or malai. Cook for a minute. Add some lime juice and give a good mix. Garnish with some coriander leaves and serve piping hot with phulkas or tandoori rotis or with some rice.