Kashmiri Mixed Vegetables

Image showing Mixed Vegetables

Mixed vegetables is quite popular and liked by one and all. It is cooked in various variations. Here is I resent you with Mixed Vegetable Recipe cooked in aromatic spices in my favorite style giving it extra flavor and aroma.

How to make Mixed Vegetables in Kashmiri style:

Objective: Learn how to make Mixed Vegetables.

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Total time: 25-30 minutes

Servings: 5-6

Cuisine: Indian

You can also watch the video here for full recipe

How to make Mixed Vegetables in Kashmiri Style (Video):

Video: Video showing the detailed recipe

Video duration: 06:54 minutes.

Mixed Vegetable Recipe cooked in aromatic spices giving it an extra flavor and aroma.

Ingredients:

Recipe Specific Ingredients:

Cauliflower: 250 Gms

Carrots : 250 gms

Beans: 250 gms

Peas: 250 gms

Onions: 2 medium sized

Tomatoes: 2 medium sized

Spice Ingredients:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Turmeric Powder: 1/2 tsp

Ginger Powder: 1 tsp

Fennel Powder: 2 tea spoons

Coriander Powder: 1/2 tsp (Optional)

Pepper Corn: 1 tsp

Big Cardamom: 3-4 Pieces

Cinnamon: 1 piece of 1 inc

Cloves: 3-4

Bay leaves: 2-3

Basic Ingedients:

Salt: 1 tsp (as per taste)

Red Chilly Powder: 1 tea spoon

Mustard Oil: 2-3 spoons

How to do basic preparation:

Clean all the vegetables and cut into small to medium pieces.

Chop Onions and prepare the tomato puree.

Grind cinnamon, big cardamoms and pepper corns to slight coarse powder.


Buy the cookware used here:


How to Cook Mixed Megetables:

Heat some oil (around 1 spoon) in a pan. Add beans, carrots, cauliflower and green peas and shall fry the mixed vegetables. Once done switch the flame off.

Heat some oil in another pan.

Add a pinch of asafoetida, 1 tsp of cumin seeds and 2 bay leaves and saute it well.

Add chopped onions and saute till onions turn medium brown

Add tomato puree and simmer it on low to medium flame till you see oil separating out.

Now add Turmeric 1/2 tsp, chilly powder 1 tsp, 2 tsp of fennel powder, 1/2 tsp ginger powder and 1 tsp salt and mix well.

Add little water so that spices don’t burn.

Now add the shallow fried vegetables to it and mix it well.

Add freshly grinded spices and mix well again.

Simmer it on low to medium flame till vegetables are tender. Add little water if needed. Remember this dish is dry and will not come out good with too much gravy.

Add freshly chopped coriander leaves and mix well.

Switch the flame off. Keep it covered a while for the vegetables to absorb aroma.

Serve hot. It goes well with Chapatis and rice both.

Do try it out, and write back how did it turn out in your comments. What is your favourite dish? do tell us abot your choices.

Sharing is caring. Do share it with your family and friends.

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About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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