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Mixed Veg Sabzi Recipe

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Mixed Veg Sabzi

INGREDIENTS:

For Gravy:
Tomatoes: 3 Large [Cubed]
Onions: 2 Medium [Cubed]
Cashewnuts: 2 Tbsp
Oil – 1 1/2 Tbsp

For Sabzi:

Potato: 1/4 Cup [Chopped]
Carrot: 1/4 Cup [Chopped]
Cauliflower: 1/4 Cup [Small Florets]
French Beans : 1/4 Cup [Chopped]
Peas: 1/4 Cup
Capsicum: 1/4 Cup [Chopped]
Paneer: 1/4 Cup [Chopped]
Butter: 2-3 Tbsp
Olpers Cream: 2-3 Tbsp
Coriander: As required
National Salt: To Taste
NAtional Red Chili Powder: 1 1/2 Tbsp
National Coriander Powder: 1 Tsp
National Cumin Powder: 1 Tsp
National Garam Masala: 1/2 Tsp
National Kasoori Methi: 1/2 Tsp
National Ginger Garlic Paste: 1/2 Tsp
Oil: 3-5 Tbsp
Papad – 1 [Roasted, Optional]

DIRECTIONS:

For Gravy:

Heat a pan with the oil, put in the tomatoes, cashewnuts, and onions. Cook in medium flame until tomatoes are mushy.Make a paste of it using sufficient water.

For Sabzi:

Heat up a pan, with 3-4 Tbsp oil and then add in the potato and carrot and fry until light golden. After fried transfer to a bowl. Fry the cauliflower, french beans, and paneer in the similar manner.Add the remaining oil, add in the butter. Once it start melting, add in the National ginger and garlic paste. Cook until raw smell is gone.Add in the paste, National salt and the National red chili powder. Mix well, and wait till it boils. Once it boils, cover and cook for 25 mins in med flame checking every 5 mins in between.Once the gravy is cooked for 25 mins, it must have left fat and started leaving sides. Now add in the capsicum and the peas. Cover and cook for 2-3 mins. Tip in the fried veggies, National cumin powder, National coriander powder, National kasoori methi, National garam masala. Mix well, cover and cook for 5 mins.Add the Olpers cream and roasted papad(optional), mix well garnish with coriander and serve hot!

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