How to make Mixed Vegetable Restaurant Style - SK Khazana -
Mixed vegetables cooked in onion-tomato masala – restaurant style
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carrots (गाजर), Cauliflower florets (फूलगोभी के छोटे फूल )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mixed Vegetable Restaurant Style - SK Khazana checkout Badami Mixed Vegetables, Badami Mixed Vegetable, Gajar Gobhi Shalgam Ka Saag, Carrot and Apricot Sabzi . You can also find more Main Course Vegetarian recipes like Chhole Paneer Do Pyaza Mirch Ka Salan Baby Potatoes In Spicy Yogurt Gravy
Mixed Vegetable Restaurant Style - SK Khazana Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mixed Vegetable Restaurant Style - SK Khazana Recipe
Carrots cut into 1 inch thick strips and boiled 2 medium
Cauliflower florets boiled 10-12 small
French beans cut into 1 inch pieces and boiled 7-8
Green capsicum diced 1 large
Frozen green peas boiled 1/4 cup
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions finely chopped 2 medium
Garlic paste 1/2 tablespoon
Ginger paste 1/2 tablespoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 1/2 teaspoons
Tomato pureed 3 medium
Salt to taste
Cashew nuts-melon seeds paste 2 tablespoons
Fresh cream 2 1/2 tablespoons
Dried fenugreek leaves (kasoori methi) 2 teaspoons
Ginger strips for garnish
Fresh coriander leaves chopped for garnish
Rumali roti to serve
Method
Step 1
Heat oil in a non-stick wok, add cumin seeds and saute till the seeds change colour. Add onions, mix and sauté for 1-2 minutes.
Step 2
Add garlic paste and ginger paste, mix and saute till onions turn golden brown.
Step 3
Add turmeric powder, red chilli powder, cumin powder and coriander powder, mix well and saute on low heat for 1-2 minutes.
Step 4
Add tomato puree and increase heat. Add salt, mix well and cook till the mixture thickens and the oil separates.
Step 5
Add cashew nut-melon seed paste, mix well and saute for 1-2 minutes. Add carrots, cauliflower, French beans, capsicum, green peas and mix gently for 1-2 minutes. Switch the heat off.
Step 6
Add fresh cream and mix well.
Step 7
Heat a shallow non-stick pan, add Kasuri Methi and dry roast till fragrant. Crush between your palms and add it to the vegetable mixture and mix gently.
Step 8
Transfer into a serving bowl, garnish with ginger strips and coriander leaves and serve hot with rumali roti.
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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.
