Restaurant style mix veg sabji

Name: Restaurant style mix veg sabji
Cuisine: American
Ingredients: 1/2 Cup Chopped Potatoes; 1/2 cup chopped cauliflower; 1/2 cup chopped Carrot; 1/2 cup peas; 1/2 cup French beans; 1/2 cup chopped capsicum; 1/2 cup chopped coriander; 2 medium size chopped onion; 2 medium size chopped tomatoes; 100 GM paneer; 50 GM butter; 1/2 cup cream; as needed Oil; as needed Water; 10-15 cashew; 2 tsp dry coconut; 1 tsp jeera/cumin; 1/2 tsp kashuri methi; Pinch hing/ asafoetida; 1 tsp red chilli powder; 1 tsp dhaniya jeera and garam masala powder; 1/2 tsp haldi /turmeric powder; to taste Salt; 1 tsp green chilli, ginger and garlic paste

Dipali Amin @cook_12176446

#reststyle

Dipali Amin @cook_12176446

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Ingredients

1/2 CupChopped Potatoes
1/2 cupchopped cauliflower
1/2 cupchopped Carrot
1/2 cuppeas
1/2 cupFrench beans
1/2 cupchopped capsicum
1/2 cupchopped coriander
2medium size chopped onion
2medium size chopped tomatoes
100 GMpaneer
50 GMbutter
1/2 cupcream
as neededOil
as neededWater
10-15cashew
2 tspdry coconut
1 tspjeera/cumin
1/2 tspkashuri methi
Pinchhing/ asafoetida
1 tspred chilli powder
1 tspdhaniya jeera and garam masala powder
1/2 tsphaldi /turmeric powder
to tasteSalt
1 tspgreen chilli, ginger and garlic paste

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Steps

1

In a pan heat oil and add onion, tomatoes and cashew. Cook for 10 min in low flame.
2

Add the onion-tomato gravy to a grinder or food processor along with cashews. Add kashuri methi and dry coconut. Grind the mixture to a smooth puree.
3

Heat 2 Tablespoons oil in a pan and add chopped potatoes & carrots and cauliflower to it. Shallow fry them for a couple of minutes till they start to turn light golden-brown in colour and get crisp on the edges.
4

Then add capsicum, French beans, peas. Cook for 10 min.
5

Fry the vegetables till they are all cooked, but do not overcook them otherwise they will turn mushy. Then remove the cooked vegetables on the pan and set them aside.
6

Add butter in the pan. Add Cumin Seeds and fry them till they start to splutter. Add hing and ginger and garlic paste. Cook for 1 min.
7

Add puree and cook for 5 min in low flame. Add all dry masalas. Cook for 2 - 3 min.
8

Add cream and mix it well.
9

Add water as required. Add fry vegetables and pander and cook for 2 - 3 min.
10

Add chopped coriander. Ready for serve
11

Garnish with chopped coriander and cashew.
12

Recipe video link : https://youtu.be/Z3axDDObWmg