Mixed Vegetable Bhopali Style

Tarla.Dalal's picture

Mar. 26, 2014

As the name suggests, this mixed vegetables dish is from the kitchens of bhopal. Like most foods from this region, the vegetables are cooked in a creamy, spicy and thereby rich gravy. . .


For paste:
Finely chopped coriander 6 Tablespoon
Coriander seeds 1 Tablespoon
Green chilies 5 , chopped
Garlic cloves 8
Cumin seeds 2 Teaspoon
Cardamoms 3
Cloves 4
Ginger 1 Inch
Water 4 Tablespoon
Other ingredients:
Oil 3 Tablespoon
Chopped cashewnuts 2 Tablespoon
Salt To Taste
Boiled vegetables 1 1/2 Cup (24 tbs) (carrots , french beans and green peas)
Milk 1/3 Cup (5.33 tbs)
Fresh cream 2 Tablespoon
Sugar 2 Pinch



1. Blend together coriander leaves, coriander seeds, green chilies, garlic, cumin seeds, cardamom, cloves and ginger to a fine paste using water.

2. In a wok, heat oil, add cashew and saute for 2 to 3 minutes until light brown, drain. In the same oil, add the prepared paste and saute for 1 to 2 minutes.

3. Add in the boiled vegetables, salt, milk, cream, sugar and the fried cashew, mix well and cook for 3 to 4 minutes, stirring occasionally.


4. Serve hot with parathas.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 538Calories from Fat 297

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 325 mg13.54%

Total Carbohydrates 53 g17.7%

Dietary Fiber 12 g48%

Sugars 15 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet