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Mixed Veggies

fast.cook's picture
  Oil 3 Tablespoon
  Cumin seeds 3⁄4 Teaspoon
  Peppercorns 5 , crushed coarsely
  Paneer thin fingers 125 Gram
  Trench beans 10 (1 Inch Diagonal Pieces)
  Carrot 1 Large (Diagonal Thin Slices)
  Green capsicum 1⁄2 , cut into thin strips
  Capsicum 1⁄2 (Colored Yellow Or Red, Use Thin Strips)
  Long firm tomato 1 (Thin Strips)
  Tomato puree 3 Tablespoon
  Tomato ketchup 1 Tablespoon
  Garlic ginger paste 2 Teaspoon
  Red chili powder 1⁄2 Teaspoon
  Ground coriander powder 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Lemon juice 1 Teaspoon

Mix together tomato puree, tomato ketchup, ginger, garlic, red chilli powder, ground coriander, salt and lemon juice in a bowl.
Keep aside.
Heat 3 tbsp oil in a big pan/wok.
Add cumin and crushed pepper.
When cumin turns golden, add the tomato puree mixture and stir on medium heat for 2 minutes.
Add carrot and beans.
Stir for 1 minute.
Add 1/4 cup water.
Cover the pan/wok.
Cook on low heat for about 4-5 minutes, till vegetables are cooked but still remain crunchy.
Add the capsicums, tofu or paneer and tomato.
Stir till well blended.
Remove from heat.

Recipe Summary

Side Dish

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Mixed Veggies Recipe