Mixed veg( Restaurant style)

Mix Veg Ingredients 

• 1Cup Chopped Potatoes cube cut
• 1 Cup Chopped Cauliflower
• 1/4 Cup Chopped Carrots
• 1/4 Cup Chopped French Beans
• 1  Cup Chopped Capsicum 
• 1/4 Cup Green Peas
• 1 small size Brinjal square cube cut
• 100 gm pumpkin square cube cut
• 1 Small Onion
• 2 Medium Sized Tomatoes
• 1-2 Green Chillies
• 1/2 spoons of Garlic paste
•  1 spoon of Ginger paste
• 8-10 Cashews paste
• 2 Tablespoons Cream or 1/2 Cup Milk
• 1 Teaspoon Cumin Seeds
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Coriander Powder
• 1 teaspoon chatmasla
• 1 Teaspoon Salt, or to taste
• 1/2 Teaspoon Dried Fenugreek Leaves (Kasuri Methi)
• 1/2 Cup Chopped Coriander Leaves
• 2 Tablespoon oil

Method:---

• First roast some cashews (in oil or without it) and set them aside.

  
  

• Heat 2 Tablespoons oil in a pan and add chopped potatoes & carrots to it. Shallow fry them for a couple of minutes till they start to turn light golden-brown in color and get crisp on the edges.

• Then added all vegetables and add Green Peas and chopped Capsicum. These are added in the end, since they take the least amount of time to cook.

• Fry the vegetables till they are all cooked, but do not overcook them otherwise they will turn mushy. Then remove the cooked vegetables from the pan and set them asid. Heat a little oil in the pan. You can use any oil leftover from the previous step as well. Add Cumin Seeds and fry them till they start to splutter.

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• Now add chopped onions along with ginger, garlic and green chillies.

  
  

• Fry them till onions turn golden brown or translucent.

• Added tomatos

• Fry till the tomatoes are cooked and turn mushy. Then let the mixture cool.

• Add the onion-tomato gravy to a grinder or food processor along with the roasted cashews. Grind the mixture to a smooth puree and add it back to the pan.

  Now add Red Chilli Powder, Turmeric Powder, Coriander Powder,.and Salt to taste
  
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• Roast the gravy till it starts to leave oil on the sides. Then add 2 Tablespoons Cream or 1/2 Cup Milk.

  
  

• Add 1 Cup of water to the gravy and bring the mixture to a boil.

• Add the fried vegetables to the pan and mix to coat all the vegetables with the gravy. Cover the pan with a lid and let the vegetables cook for 2-4 minutes and last added kashuri methi leaves

• Finally sprinkle some chopped coriander leaves on top

• Mixed veg is ready to serv
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