Vegetable Mughlai

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chicken and Vegetable Stir Fry, Best Brinjal Rasavangi, Easy Palak Machchi

Rate This Recipe
5

Ingredients

  • 1 cup mixed boiled vegetables (carrots, beans, peas, cauliflower, etc.)
  • 1 onion, sliced thinly
  • 1 tsp garlic, crushed
  • 1 tsp ginger, grated
  • 1 tomato, chopped
  • 1 Green chilli
  • 1 tbsp coriander leaves, finely chopped
  • 2 tsp Cream or malai
  • 2 tsp khova or 2 Kaju katlis
  • 1 tsp chilli powder
  • 1 tsp Coriander seed (dhania) powder
  • 1 tsp salt
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Garam Masala powder
  • 1 tbsp cheese or Paneer grated
  • 1 cup leftover Potato vegetable
  • 1 tbsp oil

How to Make Vegetable Mughlai

  • Grind together tomato, ginger, garlic, potato and mixed vegetables.
  • Heat oil, add onions and stir-fry till soft.
  • Add ground paste and masalas and stir. Cook till oil separates.
  • Add 1 cup water and bring to a boil.
  • Add all other ingredients, except paneer and coriander leaves.
  • Stir and cook for 2-3 mins more.
  • Pour into serving dish and garnish with coriander leaves and paneer.
  • Serve hot with roti, parathas, or rice.