Smoky Mixed Vegetable Recipe

Ingredients

• 1 large Carrot (peeled and cut into 1‑inch pieces)
• 100 g Green Beans (trimmed and cut into 1‑inch pieces)
• 150 g Cauliflower Florets (cut into bite‑size pieces)
• 100 g Peas (fresh or frozen)
• 1 medium Capsicum (Bell Pepper) (any colour, diced)
• 200 g Paneer (cut into 1‑inch cubes)
• 100 g Plain Yogurt (full‑fat, for marination)
• 1 tsp Garam Masala (store‑bought or homemade)
• ½ tsp Red Chili Powder (adjust to heat preference)
• ¼ tsp Turmeric Powder
• ½ tsp Cumin Powder
• 1 tbsp Ginger‑Garlic Paste
• 1 large Onion (roughly chopped)
• 2 medium Tomato (chopped)
• 2 tbsp Ghee (for smoking and final flavor)
• 1 piece Magic Charcoal (small lump) (for smoking, use a heat‑proof bowl)
• 2 tbsp Water (to add after smoking bowl)

Instructions

1. Blanch the Vegetables

   Bring a large pot of salted water to a boil. Add carrots, beans, cauliflower, peas, and capsicum. Boil for 2‑3 minutes until just tender, then immediately transfer to an ice‑water bath to stop cooking.

   Time: PT10M

2. Rough‑Chop the Blanched Veg

   Drain the blanched vegetables and roughly chop them into bite‑size pieces.

   Time: PT5M

3. Prepare the Gravy Base

   In a pan, heat 1 tbsp ghee over medium heat. Add chopped onion and sauté until golden (3‑4 minutes). Add ginger‑garlic paste and cook 1 minute. Add tomatoes, turmeric, red chili powder, cumin, and garam masala. Cook until tomatoes break down and oil separates (5‑6 minutes).

   Time: PT12M

4. Blend the Gravy

   Transfer the cooked mixture to a blender, add a splash of water, and blend until smooth. Let the puree cool for a few minutes.

   Time: PT5M

5. Marinate the Paneer

   In a bowl, combine paneer cubes, yogurt, ½ tsp garam masala, ¼ tsp red chili powder, and a pinch of salt. Mix gently and let sit for 30 minutes.

   Time: PT5M

6. Smoke the Marinated Paneer

   Place a small piece of magic charcoal in a heat‑proof bowl, light it until it glows red, and carefully pour a few drops of ghee over it to create smoke. Immediately place the marinated paneer in a separate bowl, cover tightly, and let it sit over the smoking bowl for 5 minutes.

   Time: PT5M

7. Air‑Fry the Smoked Paneer

   Pre‑heat the air fryer to 200°C (high setting). Arrange the smoked paneer cubes in a single layer and air‑fry for 5 minutes until lightly crisp on the edges.

   Time: PT5M

   Temperature: 200°C

8. Combine Veggies and Gravy

   In the same pan used for the gravy base, add the blended puree, the blanched vegetables, and the smoked paneer. Stir gently and simmer for 8‑10 minutes until the vegetables are fully cooked and the flavors meld.

   Time: PT10M

9. Final Smoke Finish

   Place the magic charcoal in a heat‑proof bowl, add a tiny drizzle of ghee, and let it flame. Transfer the hot gravy mixture into a serving bowl, cover with the smoking bowl for 10 minutes to infuse an extra smoky aroma.

   Time: PT10M

10. Finish in Air Fryer

    Add 2 tbsp water to the smoking bowl, stir gently, then place the entire bowl (if air‑fryer safe) or transfer the gravy back to the air fryer-safe dish. Air‑fry on high (200°C) for 5 minutes to lock in the smoky flavor.

    Time: PT5M

    Temperature: 200°C

11. Serve

    Garnish with a drizzle of ghee and fresh cilantro if desired. Serve hot with naan, roti, or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g