Mixed Vegetable Gravy

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 - carrot, peeled, diced into small cubes
  • 1/2 cup - green peas, shelled
  • 2 florets - cauliflower, broken into florets
  • 5-6 - French beans, chopped into pieces
  • 1 - capsicum, diced
  • 1 - tomato diced
  • 1 - onion diced
  • 1 tbsp - coriander leaves finely chopped
  • 50 g - paneer or tofu
  • 1 - large flake garlic, grated
  • 1piece - ginger, peeled, grated
  • 1/2 tsp - each mustard and cumin seeds
  • 1/2 tsp - coriander seed (dhania) powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - red chilli powder (optional)
  • Salt to taste
  • 1 tsp - wheat flour
  • 1/4 cup - milk
  • Grind to a powder after roasting lightly:
  • 2 - whole red chillies
  • 1- clove
  • 1/2 piece - cinnamon
  • 1 tsp - sesame seeds

How to Make Mixed Vegetable Gravy

  • Put carrot, cauliflower, beans, peas in a large microwave pan. Add 1/2 cup water, cover with a loose lid, micro on high for 4 mins.
  • Sprinkle more water if required, further micro on high for 2 mins, if veggies are not fully cooked.
  • Chop and put paneer in a mixie, add prepared powder.
  • Add tomato, grind to a smooth paste.
  • Heat a non-stick pan, add seeds, allow to pop.
  • Add onion, capsicum, stir cook for 2-3 mins.
  • Add ginger, garlic, stir, add all masalas, salt, stir and cook for a minute more.
  • Add boiled veggies, any of their leftover water and milk.
  • Stir, bring to a boil, cover and cook further on low, for 3-4 mins.
  • Sprinkle wheat flour, mix well till blended, and gravy has thickened a bit.
  • Pour into serving dish, garnish with chopped coriander.
  • Serve hot with bhakris or wholewheat chappatis.

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