हर कोई रेसिपी पूछेगा जब घर में बनाओगे होटल रेस्टोरेंट से भी स्वाद मिक्स वेज । Mix Veg Hotel Styel

Ingredients

• 0.5 cup Cauliflower (cut into bite‑size florets)
• 0.5 cup Green Peas (thawed if frozen)
• 0.5 cup French Beans (cut into 2‑inch pieces)
• 0.5 cup Carrots (sliced into thin sticks)
• 0.5 cup Potatoes (diced small cubes)
• 2 cup Water (used for blanching and later for gravy)
• 1 tsp Sugar (balances acidity and keeps veg colour bright)
• 1 tsp Salt (adjust to taste)
• 0.5 cup Paneer (cut into small cubes)
• 0.5 cup Onion (thinly sliced for veg toss)
• 3 tbsp Groundnut Oil (high smoke point; 2 tbsp for gravy, 1 tbsp for veg toss)
• 1 tsp Cumin Seeds
• 1 tsp Garlic (minced)
• 1 tsp Ginger (minced)
• 1 medium Onion (finely chopped for gravy)
• 1 handful Fresh Coriander Leaves (chopped)
• 1 tbsp Green Chili Sauce (or chopped green chilies with a splash of vinegar)
• 0.5 cup Tomato Paste (canned, well‑stirred)
• 0.5 cup Grated Onion (optional, for extra texture)
• 1 tsp Besan (Gram Flour) (mixed with 0.25 cup water to form a slurry)
• 2 tsp Kashmiri Red Chili Powder (mild colour‑rich chili powder)
• 0.5 tsp Turmeric Powder
• 3 tsp Coriander Powder
• 0.5 tsp Kitchen King Masala
• 0.5 tsp Garam Masala
• 0.5 tsp Chat Masala
• 0.5 cup Thick Yogurt (plain, not too sour)
• 10 pieces Cashew Nuts (soaked and blended with a little water to a smooth paste)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
• 0.25 cup Unsalted Butter (about 4 tbsp, cut into cubes)
• 0.25 cup Fresh Cream
• 0.25 cup Fresh Paneer (Grated) (freshly grated for garnish)

Instructions

1. Wash and Cut Vegetables

   Rinse cauliflower, peas, French beans, carrots and potatoes. Cut cauliflower into florets, beans into 2‑inch pieces, carrots into sticks, potatoes into small cubes.

   Time: PT10M

2. Blanch Vegetables

   Bring 2 cups water to a rolling boil, add 1 tsp sugar and 1 tsp salt. Add all the prepared vegetables and cook on high heat for 2 minutes.

   Time: PT5M

   Temperature: Boiling

3. Drain and Cool

   Drain the vegetables in a strainer and transfer them to the ice‑water bowl. Let sit for a minute, then drain again.

   Time: PT2M

4. Toss Vegetables in Oil

   Heat 1 tbsp groundnut oil in a large skillet over high heat. Add the blanched vegetables and stir‑fry for 5 minutes until they are 95% cooked and glossy.

   Time: PT5M

   Temperature: High

5. Set Vegetables Aside

   Transfer the tossed vegetables to a bowl and keep warm.

   Time: PT1M

6. Lightly Fry Paneer Cubes

   In a small pan, heat a splash of groundnut oil and add the paneer cubes. Fry for 3 minutes until they turn light golden.

   Time: PT3M

   Temperature: Medium‑High

7. Set Paneer Aside

   Remove paneer cubes and set aside with the vegetables.

   Time: PT1M

8. Temper Cumin Seeds

   In the same large skillet, add 2 tbsp groundnut oil and heat. Add 1 tsp cumin seeds and let them sizzle for 1 minute.

   Time: PT1M

   Temperature: Medium

9. Sauté Garlic and Ginger

   Add 1 tsp minced garlic and 1 tsp minced ginger. Stir‑fry until the raw smell disappears and a light colour change occurs.

   Time: PT1M

   Temperature: Medium

10. Cook Onions

    Add the finely chopped onion and sauté on high heat until it turns light golden, about 3 minutes.

    Time: PT3M

    Temperature: High

11. Add Fresh Coriander

    Stir in the chopped coriander leaves and cook for 30 seconds.

    Time: PT0.5M

12. Add Green Chili Sauce

    Add 1 tbsp green chili sauce (or chopped green chilies with a dash of vinegar) and mix well.

    Time: PT0.5M

13. Incorporate Tomato Paste

    Add 0.5 cup tomato paste, stir and cook for 2 minutes until the raw tomato taste fades.

    Time: PT2M

    Temperature: Medium

14. Add Grated Onion (Optional)

    Stir in 0.5 cup grated onion and sauté for 1 minute for extra texture.

    Time: PT1M

    Temperature: Medium

15. Add Blanching Water

    Pour in 0.5 cup of the water used for blanching, bring to a gentle simmer.

    Time: PT2M

    Temperature: Medium

16. Make Besan Slurry

    Mix 1 tsp besan with 0.25 cup water until smooth. Add to the pan and stir continuously until the oil begins to separate from the gravy.

    Time: PT3M

    Temperature: Medium

17. Add Dry Spices

    Add 1 tsp Kashmiri red chili powder, 0.5 tsp turmeric, 1 tsp coriander powder, 0.25 tsp Kitchen King masala, 0.25 tsp garam masala and 0.25 tsp chat masala. Stir for 1 minute.

    Time: PT1M

18. Adjust Consistency

    Add another 0.5 cup water, stir and let the gravy simmer for 2 minutes.

    Time: PT2M

    Temperature: Medium

19. Prepare Yogurt‑Cashew Mix

    In a mixing bowl combine 0.5 cup thick yogurt, 1 tsp ginger‑garlic paste, the cashew paste, 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, 0.25 tsp turmeric, 0.25 tsp Kitchen King masala, 0.25 tsp garam masala, 0.25 tsp chat masala and 1 tsp kasuri methi. Whisk until smooth.

    Time: PT5M

20. Incorporate Yogurt Mix into Gravy

    Lower the heat to medium‑low and slowly stir in the yogurt‑cashew mixture. Cook, stirring continuously, for about 5 minutes until the oil separates again.

    Time: PT5M

    Temperature: Medium‑Low

21. Finish with Butter and Cream

    Add 0.25 cup butter cubes and 0.25 cup fresh cream. Stir until fully melted and incorporated.

    Time: PT2M

    Temperature: Medium

22. Add Grated Fresh Paneer

    Stir in 0.25 cup grated fresh paneer and mix gently.

    Time: PT1M

23. Combine Vegetables and Paneer

    Reduce heat to low, add the sautéed vegetables and fried paneer cubes. Gently coat them with the gravy and cook for 5 minutes until everything is heated through.

    Time: PT5M

    Temperature: Low

24. Garnish and Serve

    Garnish with chopped coriander, sliced green chilies, ginger julienne, a drizzle of melted butter and a pinch of kasuri methi. Serve hot with roti, naan, rice or paratha.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g