Spring’s upon us and soon the best of vegetables will be out of the market. But before that happens, quickly churn out this curry and make the most of it. Mixed vegetable curry is an easy and healthy option for your lunchbox. This curry is a perfect option when you can’t think of anything to cook for your lunchbox and you have tonnes of leftover vegetables in your refrigerator. Well, that’s exactly how I came up with this recipe.
- Carrots – 2 (chopped)
- Capsicum – 1 (chopped)
- Green peas – ½ cup
- Paneer – 1 cup (cut in cubes)
- Cabbage – ½ cup (shredded)
- Tomato – 1 (chopped)
- Onion – 1 (chopped)
- Ginger – 2tsp (chopped)
- Coriander (dhaniya) seeds – 1tbsp (crushed)
- Hing – ½ tsp
- Dhaniya powder – 2tsp
- Red chilli powder – 1tsp
- Salt as per taste
- Turmeric powder – 1tsp
- Garam masala powder – ½ tsp
- Kitchen King powder – 1tsp
- Oil – 1tbsp
- Water as needed
1) Heat oil in a pan and add crushed dhaniya and hing. Add onions and fry till they are translucent.
2) Add ginger, turmeric powder and red chilli powder. Cook for a minute.
3) Now add the carrots, cabbage and green peas. Cook for 4-5 minutes.
4) Add tomato, capsicum, dhaniya powder, Kitchen King powder and cook for 2-3 minutes. Add half a cup of water and cook on low flame for 5-6 minutes. Allow the carrots to turn tender.
5) Once the carrots are tender and the cabbage is cooked, add in the paneer cubes and mix well.
6) Sprinkle salt and garam masala powder. Allow it to cook for another 5 minutes. Add more water if needed. Keep the flame low and make sure the water is completely absorbed.
7) Once the paneer is cooked, switch off the flame and keep the curry covered for 5 minutes.
8) Serve hot with chapatti or rice.