ऐसी मिक्स वेज सब्जी जिसका स्वाद महाराष्ट्र की शादियों की शान बढ़ा देता है

Ingredients

• 1/2 cup Fresh Coconut (grated fresh coconut)
• 1 tablespoon Ginger (peeled and sliced)
• 2 pieces Green Chilies (chopped, seeds removed for less heat if desired)
• 1/2 cup Coriander Leaves (fresh, chopped)
• 1/4 cup Cashews (raw, split halves)
• 1/4 cup Sesame Seeds (lightly roasted)
• 1 piece Cinnamon Stick (for paste)
• 3 pieces Cloves (whole)
• 2 pods Green Cardamom (whole)
• 1/2 teaspoon Black Peppercorns (whole)
• 1/2 cup Water (for paste)
• 1 cup Frozen Peas (thawed)
• 1/2 cup French Beans (cut 2‑inch pieces)
• 1/2 cup Potatoes (peeled, diced small)
• 1/2 cup Carrots (sliced)
• 1/2 cup Cauliflower (small florets)
• 1/2 cup Bell Pepper (large pieces, any color)
• 300 grams Paneer (cut into small cubes)
• 3 medium Tomatoes (grated)
• 2 medium Onions (grated and pre‑brown in oil)
• 3/4 cup Peanut Oil (for deep frying vegetables)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 tablespoon Kashmiri Red Chili Powder (mild, bright red)
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Garlic Masala (store‑bought or homemade)
• 1 tablespoon Maharashtrian Garam Masala
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Kitchen King Masala (generic Indian spice blend)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 1 teaspoon Chaat Masala
• 1 teaspoon Amchur Powder (optional, for tanginess)
• 1 handful Fresh Coriander (Garnish) (chopped)
• 3 cups Water (for cooking)

Instructions

1. Prepare Coconut‑Ginger Paste

   Combine grated coconut, sliced ginger, green chilies, coriander leaves, split cashews, roasted sesame, cinnamon stick, cloves, cardamom pods, black peppercorns, and 1/2 cup water in a blender. Blend until a very fine, smooth paste forms.

   Time: PT15M

2. Prep Vegetables & Paneer

   Measure and cut all vegetables: thaw peas, slice carrots, cut cauliflower into small florets, trim French beans to 2‑inch pieces, dice potatoes, cut bell pepper into large chunks. Cut paneer into bite‑size cubes. Grate tomatoes and onions; set aside.

   Time: PT15M

3. Fry Vegetables in Stages

   Heat 3/4 cup peanut oil in the kadhai over high heat. Fry carrots first until about 90% cooked (color slightly reduced). Remove and set aside. Add cauliflower florets, fry until lightly golden, then set aside. Add French beans, fry until bright green and slightly softened, set aside. Add diced potatoes, fry until golden brown. Add bell pepper, stir‑fry for 20‑30 seconds – it should stay crunchy. Finally, add paneer cubes and fry just until the surface color changes faintly. Drain each batch on paper towels.

   Time: PT25M

   Temperature: High heat

4. Temper Whole Spices

   In the same oil (reduce to about 2‑3 tbsp), add mustard seeds and cumin seeds. Let them sizzle until they turn brown and release aroma.

   Time: PT2M

   Temperature: Medium heat

5. Build the Gravy Base

   Add Kashmiri red chili powder, turmeric, garlic masala, Maharashtrian garam masala, salt, Kitchen King masala, kasuri methi, chaat masala, and optional amchur powder. Stir continuously for about 1 minute until the spices become fragrant and the oil begins to separate from the mixture.

   Time: PT3M

   Temperature: Medium‑high heat

6. Add Water and Paste

   Pour 3 cups of water into the spiced oil, bring to a gentle boil, then stir in the coconut‑ginger paste prepared in step 1 along with the pre‑fried grated onion and tomato paste. Cook for 4‑5 minutes, stirring, until the gravy thickens slightly and the oil surfaces again.

   Time: PT5M

   Temperature: Medium heat

7. Combine Fried Veggies and Simmer

   Add all the fried vegetables, paneer cubes, and the thawed peas to the gravy. Mix gently to coat everything. Cover and simmer on low‑medium heat for 7‑8 minutes, allowing the vegetables to absorb the flavors.

   Time: PT8M

   Temperature: Low‑medium heat

8. Finish and Garnish

   Turn off the heat. Sprinkle chopped fresh coriander on top. Let the korma rest for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fresh Coconut: Desiccated coconut
• Instead of Ginger: Ginger paste
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Coriander Leaves: Cilantro stems
• Instead of Cashews: Almonds
• Instead of Sesame Seeds: Tahini
• Instead of Cinnamon Stick: Ground cinnamon (use less)
• Instead of Cloves: Ground cloves (use sparingly)
• Instead of Green Cardamom: Cardamom powder (use less)
• Instead of Black Peppercorns: Ground black pepper
• Instead of Frozen Peas: Fresh peas
• Instead of French Beans: Green beans
• Instead of Potatoes: Sweet potatoes
• Instead of Carrots: Parsnips
• Instead of Cauliflower: Broccoli
• Instead of Bell Pepper: Capsicum
• Instead of Paneer: Firm tofu
• Instead of Tomatoes: Canned crushed tomatoes
• Instead of Onions: Shallots
• Instead of Peanut Oil: Canola oil, Sunflower oil
• Instead of Mustard Seeds: Yellow mustard seeds
• Instead of Cumin Seeds: Ground cumin
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
• Instead of Turmeric Powder: Fresh turmeric
• Instead of Garlic Masala: Minced garlic + garam masala
• Instead of Maharashtrian Garam Masala: Garam masala
• Instead of Salt: Sea salt
• Instead of Kitchen King Masala: Any all‑purpose curry powder
• Instead of Kasuri Methi: Fenugreek leaves fresh
• Instead of Chaat Masala: Amchur + black salt
• Instead of Amchur Powder: Lemon juice

Equipment Needed

• Blender
• Large Kadhai or Wok
• Knife
• Cutting Board
• Spatula or Slotted Spoon
• Measuring Cups
• Measuring Spoons
• Ladle (optional)
• Mixing Bowl (optional)
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Blending a completely smooth coconut‑ginger paste (Step 1).
• Frying vegetables in the correct order to retain texture (Step 3).
• Cooking the spice mixture until oil separates, indicating proper flavor development (Step 5).
• Adding the paste and allowing the gravy to reach the right consistency before mixing vegetables (Step 6).

Chef Tips from the Video

• Roast the whole spices (cinnamon, cloves, cardamom, pepper) briefly before blending for deeper aroma.
• Use ghee instead of peanut oil for a richer traditional flavor.
• For extra creaminess, stir in a tablespoon of cream or coconut milk at the end.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze portions in freezer‑safe bags for up to 2 months; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The coconut‑ginger paste can be prepared 2‑3 days ahead and stored in the fridge.
• Pre‑fried grated onion and tomato paste keep well sealed for up to 5 days.
• Vegetables can be cut and stored in water to prevent browning; drain before cooking.

Frequently Asked Questions