Monthly Archives: September 2015

Restaurant type Mixed Vegetable

Restaurant type Mixed Vegetable

Here’s a smart way to utilise the left-over vegetables stocked up in your fridge that your picky kids won’t eat otherwise. 

Simply throw together your choice of vegetables, the more the merrier, and sauté to crisp perfection. Your kids’ tongues won’t be able to recognise their everyday sabzis that’ll now be bathed with the rich creamy almond and cashew tomato gravy smooth with fragrant cardamom. 

Even though I have called this recipe “restaurant type”, my family and all my friends think it’s even better!

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Prep Time: 20 min          Cooking Time: 20 min           Serves: 8 people


2 teacup chopped tomatoes
1 teacup onion
8 almonds
8 cashew nuts
2 1/2 teacup mixed vegetables (French beans, carrots, cauliflower, potato)
1/2 teacup paneer
1 capsicum
2 1/2 teaspoon Kashmiri red chili powder
1 1/2 teaspoon coriander and cumin powder
1/2 teaspoon garam masala
Powder of 3 cardamom
2 green chilies finely chopped
2 tablespoon of oil
2 tablespoon of butter
3 tablespoon of cream
2 tablespoon of Kasuri methi
1/4 teacup of coriander
1 tablespoon of honey
paste of 4 garlic clove & 1 pc  ginger (approx 1″)


  1. Sauté the onions, tomatoes, almond and cashew nuts for few minutes in a nonstick pan until the tomatoes become soft
  2. Let it cool for a while and then churn it to make a paste
  3. Make a paste of 4 cloves of garlic and 1pc of ginger
  4. Heat 2 tablespoon of oil in a nonstick pan and sauté the mixed vegetables (Ensure that the vegetables aren’t overcooked it needs to be a little crispy) (sprinkle little water while you sauté it if required)
  5. Remove the vegetables from the pan and add 2 tablespoon of butter in the pan
  6. Add the onion tomato paste & garlic ginger paste and sauté it for 5 minutes
  7. Add the green chilies, red chili powder, coriander cumin powder, garam masala, kasuri methi and capsicum.again sauté the mixture for few minutes
  8. Add the vegetables, paneer and 1 1/2 cup of water (or as required) and boil it
  9. Add the honey and coriander leaves and mix well
  10. Finish off by adding the cardamom powder and cream on top
  11. Serve hot with any Indian bread.

Note: for Jain avoid onion, garlic, and potato from vegetable