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DISCLAIMER
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Yummy Mixed Veggies!!

This is one of my easiest !

I have been making this mixed vegetable for a while now.. the reason why it came into existence is because my friends sometimes just like to drop in unannounced and of course we chat and then its almost dinner time! So here is something that has a lot of veggies, is good for health and the taste buds love it! and yes! its super quick!!

I must thank all my friends who have appreciated this recipe over time and have asked me for the recipe about a million times.. it is your persuasion that has helped me put this up on the blog. Enjoy!

PS - this is also going to be part of my "ONE-PAN" Recipe series.

INGREDIENTS:

Onion - 1 medium, fine chopped (Opional)

Tomato - 1 medium, fine chopped (Optional)

Green Chilli - 1 small,chopped

Milk/ Creme- 1-2 cup, depending on how thick you want the gravy.

Bag of Mixed Veggies

Fresh Coriander - small bunch, chopped

Cumin Seeds (Jeera) - 1 tsp 

Asafoetida (Hing) - a pinch

Turmeric (Haldi)- 1 tsp

Kitchen King Masala - 1.5 tsp (I use MDH brand)

Shah Jeera (Caraway Seeds) - 1 tsp (optional)

Ghee - 1 tsp (optional)

Oil - 2 tbsp

Salt to taste

OPTIONAL: Before you serve, add tadka with ghee and shah jeera

COOKING TIME: 20 mins

SERVING: Serves 4.

METHOD:

1. Pour oil in a pan, heat it. 

2. Add Cumin seeds, let them splutter.

3. Add Asafoetida and Turmeric powder, move the oil mix. 

4. Add Onion and fry till golden. Add tomatoes and cook till oil separates. (If you are in a real hurry, you can omit the onion and tomatoes and it will still taste great!)

5. Add the bag of veggies and cook covered till done. Make sure the heat is low to medium.

6. Add Kitchen King Masala. Mix in, cook for 3-4 mins. Add Green Chillis.

7. Add milk or if you want it thicker and richer, add creme. Mix well. Remove from fire. (You can add as much milk/creme as you want, to make gravy. I add just enough to move the masala, so mine is like a dry preparation.)

8. Add Salt to taste. Garnish with fresh coriander.

9. To Serve: Add tadka with Shah Jeera spluttered in hot Ghee.

Let me know what you think !!!

'Shahi Paneer' on the occasion of the Shahi (Royal) Wedding

I began writing this post right after the Royal Wedding and somehow did not publish it.. I remember how that one day became an unconventional Valentines Day for all of us.. and was a celebration of relationships all over the globe. Love can truly unite us all...
Although a little delayed.. I hope everyone reading the blog will enjoy this recipe.
Best!

Many Congratulations to the Royal Couple.. William and Kate. Their wedding was celebrated throughout the world today and it reminded us of the wonderful time we had during ours. I was inspired to put together a quick and easy 'One-Pan' Recipe of Shahi Paneer because I love the Mughlai Cuisine and my hubby loves Paneer - oh! the perfect marriage!


INGREDIENTS:

Onion - 1 medium, fine chopped
Tomato - 1 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 1 small, slit through the middle
Milk - 1-2 cup, depending on how thick you want the gravy.
Paneer - 200gms / about 7oz
Fresh Coriander - small bunch, chopped
Shah Jeera (Caraway Seeds) - 1 tsp
Coriander Powder (Dhania) - 1 tsp
Dry Mango Powder (Amchoor) - 1 tsp
Turmeric (Haldi)- 1 tsp
Garam Masala - 1/2 tsp
Green Cardamom (Choti Elaichi) - 1 or 2
Oil - 2 tbsp
Salt to taste

OPTIONAL: Cashew (Kaju) - 4 or 5 kept in water for 30 mins, then made into a paste

COOKING TIME: 30 mins

SERVING: Serves 2

METHOD:

1. Pour oil in a pan, heat it.
2. Add Shah Jeera, fry for a few seconds. Add Green Chilli, stir.
3. Add onions and fry until golden.
4. Add Tomatoes and cook till oil separates.
5. Add ginger, mix in.
6. Add Turmeric Powder, Coriander Powder, Amchoor, Elaichi,and Salt. Cook for a few minutes. (At this point you can also add the cashew paste, if you want to make a rich gravy).

7. Add Milk, mix in.
8. Add Garam Masala, mix in. Slowly add the paneer, turning them over to lap up the gravy.
9. Remove from fire. Add Fresh Coriander and Serve.

For this recipe it is important to cook the onion and tomato well. Raw taste of the veggies would not bring out the aroma of the spices as they should and the texture of the gravy will not be the best. I prefer doing it on slow fire, turning the onion and tomatoes every now and then.