Monday, February 16, 2015

Resturant style Mixed Veg. handi/ Mixed vegetable in rich Creamy Sauce

Resturant style Mixed Veg. handi/ Mixed vegetable in rich Creamy Sauce

Do you love the creamy, spicy mixed vegetable served on the platter in various restaurants ?? How if you can do almost similar preparation at home?? Interested?? Okay so we'll start...:)

This curry is not for all those calorie conscious meal days. The sauce/ gravy in which it is prepared is creamy and contains cashews too. Also, we are going the shallow/ pan fry the veggies too. So, this can be served on special occasions or to your guest as special meal..:)

The gravy I am goi g to use here is similar that I have done earlier in my Paneer Makhni post. But, since it's a mixed vegetable post, we are going to add more veggies this time.

So without any further delay we'll begin with the ingredients list and then the proces

Ingredients
- 1 medium sized roughly chopped onions
- 2 medium sized roughly chopped tomatoes
- 3 tbsp roughly chopped cashews
- 1 medium sized potatoes cubed
- 1 carrot medium sized cubed
- 1/4 cup chopped french beans
- 1/4 cup green peas
- 1/4 cauliflower florets 
1/4 cup,chopped capsicum
- 1/4 cup paneer cubed
- salt to taste
- 1 tbsp Kashmiri red chilli powder
- 1/2 tsp ginger garlic paste
- 1/2 tsp cumin seeds
- 1 +1 tbsp of butter
- 1/4 cup or as required for shallow frying the vegetables 
- 1 tbsp. coriander powder
- 1 tsp. Garam masala
- 2-3 tbsp. fresh cream 

Process
1. In a pan take 1 tbsp of butter add cumin seeds and let it splutter.
2. Add ginger garlic paste and sauté for 30 seconds or so. Once done add roughly chopped onion tomatoes and cashews.
3. Cook till the tomatoes becomes little mushy.
4. Now let this mixture cool a little. In the meanwhile we will shallow fry the veggies.
5. Take a pan, add the oil and heat it on medium flame.
6. Starting with potatoes, carrot and cauliflower; add them to the hot oil and shallow fry till very lightly golden brown.
7. Once done, in same pan and oil fry french means and capsicum.
8. Once done, finally add the panner and Frey till light golden brown.
9. By now the tomato and onion paste should have been cooled. Using approx. 1/2 cup of water grind it into a smooth paste.
10. In a pan, add remaining 1 tsp of butter and let it heat. Once dorm, add the onion tomato purée . Add salt, Kashmiri chilli powder and cook till you see fat/ butter on the edges of the pan.
10. Once done, add all the shallow fried veggies along with green peas and add 1/4 cup of water. 
11. Also, add the coriander powder, Garam masala and cook till the water is evaporated.
12. Finally add cream and mix well. Turn of the flame and garnish with freshly chopped coriander.

Serve with hot chapati/ naan. I am sure you will love it..:)