- 200 g potato diced
- 100 g cauliflower small florets
- 100 g green beans french beans
- 200 g tomato chopped
- 150 g Onion diced
- 150 g carrot diced
- 100 g green bell pepper diced
- 2 tbsps peanut oil
- 1 tsp cumin seeds
- 1 tsp ginger finely chopped
- 2 green chilli chopped optional
- 1 tsp Rangoli coriander powder
- 1 tsp Rangoli kashmiri chilli powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp Rangoli Kitchen King masala powder
- 1 tsp ginger juliennes
- 2 – 3 tbsps coriander leaves chopped
- 2-3 Tbsp cream
- 100 g gm green peas
- 100 gm paneer / cottage cheese
Mix Veg sabzi or Mili Juli sabzi is delicious and rich Dhaba style sabzi/curry to serve with chapati, paratha or Naan. Recipe of mix veg sabzi is very simple, but it makes for a rich hearty and creamy curry, that is served in roadside restaurants or Dhaba in North India.
Heat 1tbsp oil in a large pan or kadahi over medium heat.
Add green chilies and ginger and cook for about a minute.
Add chopped onions fry for 2-3 minutes and add chopped tomatoes.
Cook all of these till tomatoes are pulpy.
Switch off the heat and allow it to cool.
After it cools down, blend it to a smooth paste. Keep it aside.
Now heat another tablespoon of peanut oil. Add cumin seeds, when cumin starts to pop up reduce the heat to minimum. and add chopped vegetables one by one.
Cook everything till 50% cooked and
Saute them for a minute and add 3-4 tbsp of water with ground masala paste of onion and tomatoes.
Now add salt, Rangoli Kashmiri red chilli powder, Rangoli Kitchen King masala powder, Rangoli coriander powder, Rangoli turmeric powder, and salt.
Cook for 10 minutes while stirring occasionally.
After 20 minutes check if vegetables are cooked through add cream mix well and serve in a serving dish.
Sprinkle some chopped fresh coriander leaves and serve mix vegetable sabzi with fresh paratha or Roti.