How to Prepare Quick Mixed Sabzi - Mixed Vegetables Masala

Mixed Sabzi - Mixed Vegetables Masala

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mixed sabzi - mixed vegetables masala. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mixed Sabzi - Mixed Vegetables Masala is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Mixed Sabzi - Mixed Vegetables Masala is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook mixed sabzi - mixed vegetables masala using 19 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mixed Sabzi - Mixed Vegetables Masala:
  1. Make ready 4 Tbsps Oil –
  2. Get 2 Cups Potatoes – (Diced)
  3. Get 1 Cup Carrots – (Diced)
  4. Prepare 1 Cup Peas – (Frozen or fresh)
  5. Prepare 1 cup Tomato Puree – (Freshly made- with a green chili)
  6. Get 1 Tbsp Ginger/Garlic Paste –
  7. Make ready 1 Tsp Mustard Seed (Rai)–
  8. Make ready 1 tsp Cumin Seed (Zeera) –
  9. Get 1 tsp Fenugreek Seeds (Methi Dana) –
  10. Take 1 Tsp Chili Powder –
  11. Make ready ½ tsp Turmeric powder –
  12. Get 1 tsp Cumin Powder –
  13. Take 1 tsp Salt – (adjust to taste)
  14. Take 1 - 2 Green Chili – chopped
  15. Make ready 1 – 2 cups Water –
  16. Prepare Curry Leaves – Few
  17. Get 1 Tbsp Kasuri Methi Dried –
  18. Prepare Handful Coriander (chopped) Fresh –
  19. Prepare 1 - 2 Butter – knobs
Steps to make Mixed Sabzi - Mixed Vegetables Masala:
  1. Heat oil in the pan and add ginger/garlic paste,whole cumin, mustard seeds and Fenugreek Seeds.
  2. Once the ginger/Garlic changes color slightly add tomato puree.
  3. Cook till oil separates. Now add chili powder, salt, turmeric and cumin powder. Cook for 30 secs.
  4. Add diced potatoes and carrots. Cook for 2 mins on high heat. Add about a cup of water and curry leaves.
  5. Let it boil on high heat and then immediately lower the heat to a medium simmer. Cover the pan and cook till potatoes and carrots are almost done. Add peas (The peas I use are cooked in 5 mins hence I add them in the last).
  6. Add around ½ cup of more water. Let it gently simmer till everything is cooked through and there is a bit of liquid and oil at the base of the pan.
  7. Add kasuri Methi and cook on slowest heat for 3-4 minutes with lid on the pan. Mix it and switch off the stove. Add fresh coriander, chopped green chili and knobs of butter and serve hot with a chappati and mint chutney. 

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