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Mixed Vegetables Recipe

Name: Taj Indian Cuisines Mixed Vegetables Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups potato, peeled and diced; 1 cups carrot, peeled and sliced; 1.5 cups cauliflower florets; 0.75 cups green peas (fresh or frozen); 0.75 cups green beans, trimmed and cut 1-inch; 2 cups tomatoes, ripe, roughly chopped; 1 cups onion, medium, finely chopped; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 3 tbsp vegetable oil (or ghee); 1 cup water or vegetable stock; 1 tsp cumin seeds; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp ground turmeric; 0.5 tsp red chili powder (or paprika); 0.5 tsp garam masala; 1 tsp salt; 0.25 tsp sugar (optional, balances acidity); 0.25 cups fresh cilantro (coriander) leaves, chopped; 1 tsp lemon juice

Inspired by Taj Indian Cuisine

Time40m

Serves4

Your selection cooked in tomato and onion gravy with coriander and cumin flavor

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Ingredients

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Vegetables

2 cups potato, peeled and diced

1 cups carrot, peeled and sliced

1 1/2 cups Cauliflower florets

3/4 cups green peas (fresh or frozen)

3/4 cups green beans, trimmed and cut 1-inch

Base & Gravy

2 cups tomatoes, ripe, roughly chopped

1 cups onion, medium, finely chopped

2 cloves Garlic, minced

1 tsp fresh ginger, minced

3 tbsp vegetable oil (or ghee)

1 cup water or vegetable stock

Spices & Seasoning

1 tsp cumin seeds

1 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp Ground turmeric

1/2 tsp red chili powder (or paprika)

1/2 tsp Garam masala

1 tsp Celtic sea salt

1/4 tsp sugar (optional, balances acidity)

Finishing

1/4 cups fresh cilantro (coriander) leaves, chopped

1 tsp ReaLemon lemon juice

Method

Vegetables — par-cook

Prepare and par-cook harder vegetables

Bring a medium pot of water to a simmer. Add diced potatoes and carrots and simmer for 5 minutes. Add cauliflower florets and green beans and simmer another 3 minutes. Add frozen peas in the last 1 minute. Drain and set aside. Vegetables should be tender-crisp to finish cooking in the gravy.

Gravy base

Heat oil in a large skillet or pan over medium heat until shimmering.

Add cumin seeds and cook 20–30 seconds until aromatic and they begin to sizzle.

Add the finely chopped onion and a pinch of salt. Sauté 6–8 minutes, stirring occasionally, until the onions are soft and lightly golden.

Stir in minced garlic and ginger and cook 30–45 seconds until fragrant.

Add the chopped tomatoes and cook 6–8 minutes, stirring, until tomatoes break down and the mixture thickens. If tomatoes are very dry, add 1–2 tablespoons of water to prevent sticking.

Add ground coriander, ground cumin, turmeric, red chili powder, and sugar. Cook 1–2 minutes to bloom the spices, stirring so they coat the tomato-onion mixture evenly.

Use a spoon or spatula to mash the tomatoes slightly in the pan for a smoother gravy, or for a silkier texture, transfer the mixture to a blender and purée briefly, then return to the pan. If puréed, continue heating the gravy for 1–2 minutes.

Combine vegetables and finish

Pour in 1 cup water or vegetable stock and bring the gravy to a gentle simmer.

Add the par-cooked vegetables to the simmering tomato-onion gravy. Stir gently to combine and coat all pieces.

Season with salt and half of the garam masala. Cover and simmer on low heat 6–8 minutes until vegetables are tender and flavors meld. Stir once or twice to prevent sticking.

Remove the lid, increase heat to medium, and cook 1–2 minutes if you want a thicker gravy, stirring to reduce excess liquid.

Stir in remaining garam masala, chopped cilantro, and lemon juice. Taste and adjust salt or chili as needed.