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
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.
Recipe Specific Ingredients:
Cauliflower: 250 Gms
Carrots : 250 gms
Beans: 250 gms
Peas: 250 gms
Onions: 2 medium sized
Tomatoes: 2 medium sized
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
Bay leaves: 2-3
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.
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