हलवाई स्टाइल मिक्स वेज बनाने का बिल्कुल आसान तरीका

Ingredients

• 4 Tomatoes (medium, diced for gravy)
• 6 Green Cardamom Pods (whole, for masala)
• 2 Cloves (whole, for masala)
• 3 Bay Leaves (whole, for masala)
• 1 tsp Black Peppercorns (whole, for masala)
• 1 tsp Cumin Seeds (whole, for masala)
• 1 tsp Coriander Seeds (whole, for masala)
• 0.5 tsp Fennel Seeds (whole, for masala)
• 1 tsp Ajwain (Carom Seeds) (whole, for masala)
• 1 tsp Fenugreek Seeds (whole, for masala)
• 4 Kashmiri Red Chilies (large, for color and mild heat)
• 1 tbsp Desiccated Coconut (dry, for masala)
• 0.25 cup Cashew Nuts (raw, for masala, adds richness)
• 1 tsp Gram Flour (Besan) (optional, roasted with masala for depth)
• 2 tbsp Oil (vegetable or canola oil for tempering)
• 0.5 tsp Cumin Seeds (Tempering) (for tempering at start of gravy)
• 2 Green Chilies (finely chopped, adjust to heat preference)
• 1 tsp Red Chili Powder (regular Kashmiri or mild chili powder)
• 2 tbsp Red Chili Sauce (store‑bought sweet chili sauce or ketchup)
• 1 tbsp Butter (unsalted, for richness)
• 1 tsp Sugar (balances acidity)
• 1 tsp Amla Powder (adds tanginess, optional)
• 0.5 cup Water (for gravy base)
• 1 tsp Garam Masala Powder (store‑bought or homemade)
• 1 tsp Chaat Masala Powder (adds tangy zing)
• 0.5 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed, for aroma)
• 2 tbsp Fresh Coriander (chopped, for garnish and flavor)
• 1 tbsp Ghee (finishing butter)
• 1 tbsp Cream (heavy cream for garnish)
• 2 cup Mixed Vegetables (Cauliflower, Carrot, Green Beans, Peas) (pre‑boiled or lightly steamed)
• 150 g Paneer (cut into 1‑cm cubes)
• 1 tsp Salt (or to taste)

Instructions

1. Roast Whole Spices

   Heat a dry pan over low flame. Add cardamom, cloves, bay leaves, peppercorns, cumin, coriander, fennel, ajwain, fenugreek seeds, Kashmiri chilies, desiccated coconut and cashews. Roast, stirring constantly, until fragrant and lightly golden (about 5‑6 minutes).

   Time: PT7M

2. Cool and Grind Masala

   Transfer the roasted spices to a plate, spread them out to cool for 3‑4 minutes. Then grind them in a spice grinder or mortar‑pestle to a fine powder. Add the optional gram flour and pulse once more.

   Time: PT5M

3. Temper Cumin and Sauté Aromatics

   In a heavy‑bottomed pan, heat 2 tbsp oil over medium heat. Add 0.5 tsp cumin seeds; let them sizzle 10 seconds. Add chopped green chilies and sauté for 30 seconds.

   Time: PT2M

   Temperature: Medium heat

4. Cook Tomatoes

   Add the diced tomatoes to the pan. Cook, stirring occasionally, until they soften and release their juices (about 2 minutes).

   Time: PT2M

   Temperature: Medium heat

5. Build the Gravy Base

   Stir in salt, red chili powder, red chili sauce, butter, sugar and amla powder. Mix well until butter melts. Add 0.5 cup water, bring to a gentle boil.

   Time: PT3M

   Temperature: Medium‑high heat

6. Add Masala Powder

   Reduce heat to low. Sprinkle 2‑3 tbsp of the freshly ground masala powder into the boiling gravy, stirring continuously to avoid lumps. Simmer for 5 minutes until the gravy thickens and the oil separates.

   Time: PT5M

   Temperature: Low heat

7. Finish Gravy with Spices and Cream

   Stir in garam masala, chaat masala, crushed kasuri methi and cream. Cook for another 1 minute, then turn off the heat.

   Time: PT2M

8. Combine Vegetables and Paneer

   Add the pre‑boiled mixed vegetables and paneer cubes to the gravy. Gently mix and cook on medium heat for 3‑4 minutes until everything is heated through and the paneer softens.

   Time: PT4M

   Temperature: Medium heat

9. Final Garnish

   Stir in fresh coriander, a drizzle of ghee and a final spoon of cream. Garnish with extra coriander leaves and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

5 g