Name: Mix Vegetable & Paneer Handi
Prep time: 50 min
Total time: 50 min
Ingredients: 20 nos cashew nuts; ½ cup hot water; 3 tbsp water for grinding the cashew nuts; 500 gms mixed vegetables (you can use vegetables of your choice e.g. beans, carrots, peas, capsicum, mushrooms, baby corn); 250 gms paneer cubed; 4 medium onions finely chopped; 4 medium tomatoes pureed; 1 medium tej patta/bay leaf; 3 cloves/lavang; ½ inch cinnamon/dal chini; 2 green cardamoms; 1 tbsp ginger garlic paste; ½ tsp red chili powder; ½ tsp turmeric powder; ¼ tsp garam masala powder; ½ tsp coriander powder; 3 green chilies slit; ½ tsp sugar; 2 tbsp ghee; oil

Mix Vegetable & Paneer Handi

This Recipe is one of the famous North Indian delicacy cooked with lot of Vegetables and Paneer. It can be served with rotis and pulaos. It is tasty and healthy too.

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Prep Time 50

Total Time 50

Cuisine North Indian

Servings people

Ingredients

For the cashew nut paste:

20 nos cashew nuts
½ cup hot water
3 tbsp water for grinding the cashew nuts

Other Ingredients:

500 gms mixed vegetables you can use vegetables of your choice e.g. beans, carrots, peas, capsicum, mushrooms, baby corn
250 gms paneer cubed
4 medium onions finely chopped
4 medium tomatoes pureed
1 medium tej patta/bay leaf
3 cloves/lavang
½ inch cinnamon/dal chini
2 green cardamoms
1 tbsp ginger garlic paste
½ tsp red chili powder
½ tsp turmeric powder
¼ tsp garam masala powder
½ tsp coriander powder
3 green chilies slit
½ tsp sugar
2 tbsp ghee
oil

Instructions

To make Cashew nut paste Soak cashew nuts in hot water for 30 minutes.
Drain and grind to a very smooth paste. For grinding, you can use the water in which the cashew nuts have been soaked.
To make the vegetable masala: Cut the vegetables into 1” pc and steam in the microwave till they are completely cooked.
Heat oil and ghee in a kadai or handi and add whole garam masala - cinnamon, green cardamoms, cloves and tej patta and sauté till fragrant.
Add finely chopped onions and green chilies.
Fry the onions on a low flame till they are golden brown.
Add ginger-garlic paste and fry for 1-2 minutes.
Add tomato puree, turmeric/haldi powder, red chili powder, coriander/dhania powder, salt and sugar.
Cover the kadai and cook on a low flame for 10- 15minutes. Stir occasionally so that the masala does not stick to the bottom of the pan.
Add the prepared cashew nut paste and a little water and cover and cook till the oil separates from the masala.
Add the chopped capsicum and cook for 5 -7 minutes till the capsicum softens. If you are using mushroom then add the mushrooms first and sauté and then add the cubed capsicum.
Now add the steamed vegetables and paneer and mix well.
Sprinkle garam masala powder and coriander leaves and cover the kadai for a few minutes.
Garnish with fresh cream (optional). Serve with parathas or chapattis.