Mamma’s Mixed Vegetables

Simple recipes are my mom’s specialty. She would take a handful of ingredients and cook something absolutely mouth-watering with them. This mix-vegetable stir-fry checks all the boxes – it’s colorful hence nutritious, delicious, quick to prepare and uses just a few ingredients. I am just fascinated by the flavorful recipes I learn from her every time. If you love to cook at home, this recipe is a must try.

This delightful stir fry is a typical North Indian dish. Served often at parties, this goes very well with Naan or Paratha. If you are pairing this with hot tava roti, then make sure to apply some ghee on it because this is a dry Sabji (stir-fry).

Paneer is often served in Bengali homes in a curry but this medley of vegetables brings a different flavor in the bland paneer. I served this at our last get together party and almost everyone took a second helping. I should remind you here that normally mixed vegetables tend to end up as a side dish on the table while everyone guzzles the gorgeous mutton/ fish curry. However, this dish is surely a table turner. You will love to eat this because of its taste and not because of your moral duty to eat some veggies. 

Make sure to get fresh vegetables, cut and wash them before hand and allow the water to drain completely. This is done to cut the extra moisture from them. Frozen or canned vegetables wont work because they will cook faster and loose all the texture and flavor. 

If you are cooking a big batch, use a big wok and add only a handful of vegetables at a time so that they fry up nicely. Don’t dump a huge load of vegetables in the wok because that won’t bring that beautiful sear on them. 

Don’t be afraid to season well. Remember they are responsible for bringing all those beautiful flavors together. Stick with the measurements given in the recipe but adjust before serving. It sounds like nothing but the correct amount of Salt makes a whole world of difference. 

So, try this recipe then share your photos and comments using my hashtag #lifewithoutalu

Ingredients (Serves 2):

• Canola Oil – 3 tablespoons 
• Cauliflower – 2 cups
• Carrots – ¾ to 1 cup
• Onion – 1 cup
• Bell pepper – 1 cup
• Paneer – 1 cup
• Meat Masala – 1 teaspoon
• Garam Masala – ¼ teaspoon
• Salt – ½ teaspoon
• Turmeric - ½ teaspoon
• Ghee – 1 teaspoon
• Kasuri Methi – 2 teaspoons

Directions:

• Cut the Cauliflower, Onion, Bell pepper and Paneer in medium cubes/ florets. Cut the Carrot in small cubes. Wash the Cauliflower, Carrot and Bell pepper separately and keep them aside to drain. 
• Once the vegetables are thoroughly drained, heat a wok on high heat.
• Add the oil in it. 
• After a couple of seconds, add the Cauliflower florets. Fry them with a rubber spatula so that they don’t break. Once they turn golden add the Carrots. 
• Mix and continue frying on high heat for another 1-2 minutes then add the Onion. Mix well.
• After a minute or two, add the Bell pepper. Mix and continue frying for 1-2 minutes. 
• Add the Paneer, mix and continue to fry for another 1-2 minutes.
• Now lower the heat to low and add the Salt, Turmeric, Meat Masala and Garam Masala. Mix everything together. Do not cover, stir occasionally.
• After about 5 minutes, press a piece of Cauliflower/ Carrot with the spatula to check if it has been cooked through.
• Add the Ghee and Kasuri Methi, mix and turn off the heat.
• Serve it hot with hot tava roti slathered in ghee, Paratha or Naan.

Love Paneer? Try these dishes as well:

• Palak Paneer (Fresh Cheese in Spinach gravy)
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• Alu Shimla Mirch Tamatar Sabji (Potato with Bell Peppers in a Tomato gravy)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Easy Air Fryer Paneer Tikka