Venkatesh Bhat makes Dhaba Style Jatka paneer

Ingredients

• 4 cup Mixed Vegetables (carrot, beans, cauliflower, peas) (cut into bite‑size pieces)
• 2 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 1 teaspoon Kashmiri Chili Powder (mildly spicy and bright red)
• ½ teaspoon Salt (adjust to taste)
• 1 teaspoon Sesame Oil (for a subtle nutty aroma)
• ¼ cup Water (for steaming base)

Instructions

1. Prepare Vegetables

   Wash all vegetables thoroughly. Cut carrots, beans, cauliflower florets, and peas into uniform bite‑size pieces so they steam evenly.

   Time: PT5M

2. Mix Spice Paste

   In a mixing bowl, combine ginger‑garlic paste, Kashmiri chili powder, salt, and sesame oil. Add the water and stir to form a thin, glossy coating.

   Time: PT3M

3. Coat Vegetables

   Add the cut vegetables to the bowl and toss gently until every piece is lightly coated with the spice mixture.

   Time: PT2M

4. Set Up Steamer

   Pour ¼ cup of water into the steamer base. Place the coated vegetables in the steaming tray, spreading them in a single layer for uniform cooking.

   Time: PT2M

5. Steam the Dish

   Close the steamer lid and steam on high heat for 12‑15 minutes, or until the vegetables are tender but still retain a slight crunch.

   Time: PT15M

   Temperature: High heat

6. Finish & Serve

   Turn off the heat. Carefully remove the steaming tray, give the vegetables a gentle toss to redistribute any remaining sauce, and serve hot with steamed rice or chapati.

   Time: PT3M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

22 g

Fat

3 g

Fiber

5 g