Mixed vegetable sabzi is my all-time favourite side dish which taste awesome with rotis, naan, rice & paratha. Vegetables are cooked in tomato-onion gravy with a blend of Indian spices. This dry sabzi can be used as a stuffing for sandwiches & wraps.
- Tomato - 2 large sized
- Onion - 2 medium sized
- Cashew nuts - 7 nos
- Salt to taste
- Butter - 1 tbsp
- Ginger garlic paste
- Vegetables (Carrot, beans, potato, cauliflower, peas, capsicum, paneer) - 1 1/2 cups
- Chilly powder - 1 tsp
- Coriander powder - 2 tsp
- Garam masala powder - 1 tsp
- Cumin powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Kasturi methi leaves - 1 tbsp (Crushed)
- Cream - 2 tbsp (optional)
- Coriander leaves for garnishing
1. Heat a tsp of oil in the pan, fry onions, tomatoes, cashew nuts & salt to taste. Cool them completely and ground them to smooth paste. Keep aside.
2. Heat oil in another pan, shallow fry the cut vegetables. Keep aside.
3. Heat butter in the pan, add ginger garlic paste. Sauté.
4. Add grounded masala paste, chilly powder, turmeric powder, cumin powder, coriander powder, garam masala & kasturi methi leaves. Cover & cook over medium heat for 10 mins.
5. Add fried vegetables and cook for another 5 mins.
6. Add cream & finely chopped coriander leaves. Cook for another 2 mins.
Serve with naan / rotis / rice.