Mix vegetables

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INGREDIENTS

FOR ROASTING VEGETABLES:
  • 3 tsp oil
  • 12 cubes paneer / cottage cheese, cubed
  • 2 tbsp almonds / badam, blanched
  • 1 potato / aloo, chopped
  • ½ carrot, chopped
  • ½ cup cauliflower / gobi, florets
  • 4 beans, chopped
  • ¼ cup peas / matar
  • ¼ capsicum, chopped
FOR TOMATO PUREE:
  • 2 tomato, chopped
  • 1 inch cinnamon
  • 5 clove
  • 2 pods cardamom
  • 12 almonds / badam, blanched
FOR CURRY:
  • 4 tsp oil
  • 1 bay leaf / tej patta
  • 1 tsp cumin / jeera
  • 2 tsp kasuri methi
  • 1 green chilli
  • 1 onion, finely chopped
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder / lal mirch powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp salt
  • ½ cup curd / yogurt, whisk
  • ½ cup water
  • 2 tbsp cream / malai
  • 2 tbsp coriander, finely chopped
Steps for making it-
1. firstly, saute 12 cubes paneer in 3 tsp of oil, and keep aside
2. in the same oil saute 2 tbsp blanched almonds till    they turn brown. 
3. further, add 1 chopped potato, ½ carrot and saute for 3 minutes.
3. also add ½ cup cauliflower, 4 beans and ¼ cup  peas.saute for another 3 minutes.
4. now add ¼ capsicum and continue to saute for another minute.
5. keep all the vegetables aside.
6. now prepare the curry by heating 4 tsp oil and saute 1 bay leaf, 1 tsp cumin, 2 tsp kasuri methi and 1 green chilli.
7.saute 1 onion and 1 tsp ginger garlic paste till they turn slightly golden brown.
8. further add ¼ tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, ¼ tsp garam masala and 1 tsp salt.
9. saute for a minute or till spices get cooked completely.
10. now prepare tomato paste by taking 2 chopped tomato in a blender.
11. also add 1 inch cinnamon, 5 clove, 2 pods cardamom and 12 blanched almonds.
12. blend to smooth paste without adding any extra water.
13. transfer the prepared tomato puree to kadai and mix well.
14. cover and cook for 5 minutes or till oil is released from masala paste.
15. lower the flame and add ½ cup whisked curd. stir continuously, without allowing curd to curdle.
16. now add in roasted mix vegetables and mix well.
17. add ½ cup water or as required and mix well adjusting consistency.
18.  cover and continue to cook for another 10 minutes, or till vegetables are cooked completely.
19. turn off the flame and add 2 tbsp cream, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
20. finally, serve mix vegetable curry / mix veg recipe with hot roti.

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