1/2cupcut French beans1/2-inch pieces from 15 to 17 beans
1/2cupdiced carrotsfrom 2 medium carrots
2wholecloves
1mediumred onionfinely chopped using a food processor
1inchginger
3-4largegarlic cloves
1-2green chiliesadjust to taste
1large tomatofinely chopped, 140 grams
1& 1/2 tablespoontomato paste
1/4teaspoonturmeric
1/2teaspoonKashmiri red chili powderthis type of chili powder isn't hot
1/2teaspoonsaltor to taste
1/2teaspoonsugar
1teaspoonkasuri methidried fenugreek leaves
2tablespoon +1/2 cupwaterdivided
1/2cupfrozen green peas soaked in warm water for 10 mins
1tablespooncilantro+ more to garnish
1/2tablespoonsalted butter
1/4teaspoongaram masala
paneer cubesto garnish
Instructions
Dry roast 2 teaspoons of coriander seeds for around 2 minutes in a pan on medium heat. Then remove the seeds from the pan and crush them using a mortar and pestle and set aside.
Meanwhile, take another pan and put it on medium heat. Once the pan is hot, add 1 tablespoon of oil. Add the cauliflower florets (medium to small florets), cut French beans, and diced carrots. Cook the veggies for around 5 minutes on medium heat, until they have a light color on them (very light brown). Remove the veggies on a plate.
To the same pan, now add the remaining tablespoon of oil. Add cloves and then the finely chopped onion. Cook the onion for 6 to 7 minutes until moisture dries out and the raw smell goes away and it is light golden brown in color.
Add freshly pounded ginger, garlic & green chili which I crushed using a mortar and pestle. Cook for around 2 more minutes. Then add the chopped tomato and tomato paste, stir and cook for 2 to 3 minutes.
Add the crushed coriander seeds, turmeric, Kashmiri red chili powder, 1/2 teaspoon salt (or to taste), and 1/2 teaspoon sugar. Also add 2 tablespoons of water so that the spices don't burn. Stir and cook the spices for 1 minute. Then add the kasuri methi and stir.
Now, add the remaining 1/2 cup water and stir. Then add the frozen peas (which I soaked before in warm water for 10 mins, drained the water and then used in the recipe) and stir.
Add the prepared veggies. Mix until all the veggies are coated with the spices and then add chopped cilantro.
Let the veggies cook until done. Cook uncovered for 3 minutes, then cover and cook until done, will take around 6 to 7 minutes depending on how big or small you cut your veggies, mine were medium to small in size and got done in this time (remember we had pan fried them for 5 minutes before ).
Once done, add 1/2 tablespoon butter and stir until the butter melts, around 1 minute. Add garam masala and stir. And your mixed veg is ready!
Garnish with some grated paneer or small paneer cubes and enjoy with naan or rotis!
Notes
Make this recipe vegan by replacing the butter in the end with vegan butter and skipping the paneer.
You can also add veggies like potatoes, mushrooms and peppers to this recipe.