Mixed Veg sabji

• •2 medium Potatoes (peeled and cubed (about 1-inch pieces))
• •1 small head Cauliflower (cut into florets)
• •1 cup Green Peas (fresh or frozen)
• •2 medium Tomatoes (pureed or finely chopped)
• •1 tbsp Ginger-Garlic Paste
• •1 tsp Cumin Seeds
• •0.5 tsp Turmeric Powder
• •1 tbsp Coriander Powder
• •0.5 tsp Red Chili Powder (adjust to taste)
• •0.5 tsp Garam Masala
• •to taste Salt
• •0.5 cup Water (or as needed)
• •2 tbsp Fresh Coriander Leaves (chopped, for garnish)
• •2 tbsp Vegetable Oil
• •1 tbsp Curd
• •1 tbsp Kasuri methi
• •2 Piece Green chilli (Chopped)
• •1 Piece Carrot (Chopped)
• •6 Piece Beans (Chopped)

Instructions

1. 1

   Wash, peel, and chop all the vegetables into small pieces.

2. 2

   Heat 2 tablespoons oil in a pan. Add all the chopped vegetables and a little salt. Cover and cook for 4 to 5 minutes until they are slightly softened. Remove and keep aside.

3. 3

   In another pan, heat the remaining 2 tablespoons oil. Add cumin seeds and cumin powder.

4. 4

   Add chopped onion, green chilies, and ginger-garlic paste. Cook until the onion becomes soft and lightly golden.

5. 5

   In a small bowl, mix red chili powder, turmeric powder, coriander powder, and a little water to make a spice paste.

6. 6

   Add this spice paste to the pan and cook well until the oil starts to release and the masala becomes rich.

7. 7

   Now add the pre-cooked vegetables back into the pan and mix everything well.

8. 8

   Add kasuri methi, curd, and a little water. Cover and cook for a few more minutes until the vegetables are fully cooked and the masala is nicely absorbed.

9. 9

   Garnish with fresh coriander leaves and serve hot.

10. 10

    Mix Veg Sabzi tastes best with: Roti, Paratha, Poori, Rice, or naan

Chef's Tips

• 💡You can use any vegetables available at home.
• 💡Adding a little curd gives the sabzi a richer and slightly dhaba-style taste.
• 💡Kasuri methi adds a very nice flavor, so do not skip it if available.
• 💡Do not overcook the vegetables, or they may become too soft.