Fried mix vegetable

• Produce

  • 1 generous pinch Asafoedita/hing
  • 1 Bell pepper, small to medium
  • 1 Carrot, medium
  • 2 Chilli, green
  • 1 tsp Coriander
  • 1 tbsp Coriander, leaves
  • 8 French beans
  • 2 1/2 cups Mix chopped or cubed vegetables - french beans
  • 1 Onion, medium
  • 1/4 cup Peas, fresh or frozen
  • 2 Potatoes, small to medium
  • 9 Sized cauliflower florets, small to medium
  • 2 Tomatoes, large

• Refrigerated

  • 2 tbsp Curd, full fat fresh

• Condiments

  • 1 tsp Ginger & garlic paste

• Baking & Spices

  • 1/2 tsp Garam masala, powder
  • 1/2 tsp Red chili powder
  • 1 Salt as required
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Oil

• Dairy

  • 25 3 tbsp low fat cream, low fat
  • 1/3 cup Paneer

• Liquids

  • 1/3 cup Water

• Other

  • 10 To 12 whole ((kaju

Found on vegrecipesofindia.com

Description

Directions

• rinse, peel and then chop the veggies.
• chop the carrots, potatoes into cubes and the cauliflower into small to medium sized florets as then it takes less time to fry them.
• heat oil in a kadai or pan. add the chopped veggies and begin to fry them. depending on the size of the kadai or pan, you can fry the veggies in batches too.
• fry them till they are cooked completely and golden from the edges. remove with a slotted spoon and drain on kitchen paper towels.
• in the same oil, add slit green chilies and cashews. fry till the cashews are golden and the chilies change their color. remove with a slotted spoon and drain on kitchen paper towels.
• then add asafoetida and stir.
• next add onions. stir and saute till the onions turn a light brown
• then add ginger-garlic paste or crushed ginger-garlic. saute till their raw aroma goes away.
• now add finely chopped tomatoes. stir and saute till the tomatoes become pulpy and you see oil releasing from the sides.
• add all the spice powders - red chili powder, turmeric powder, coriander powder and garam masala powder. stir well.
• lower the flame and add whisked curd/yogurt stirring continuously. stirring briskly when adding curd, ensures that it does not split in the onion-tomato gravy. also use full fat fresh curd.
• then add cream. again stir everything very well.
• now add water. stir.
• when the gravy comes to a simmer add the fried vegetables, fried cashews and chilies. also season with salt. here you can also add paneer cubes.
• mix and stir the veggies and allow them to simmer in the gravy for 2 minutes.
• serve mix vegetables with naan, tandoori roti or phulkas along with onion-mint-lime salad.