Step-by-Step Guide to Prepare Homemade Mixed Sabzi - Mixed Vegetables Masala

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mixed sabzi - mixed vegetables masala. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mixed Sabzi - Mixed Vegetables Masala is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Mixed Sabzi - Mixed Vegetables Masala is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook mixed sabzi - mixed vegetables masala using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mixed Sabzi - Mixed Vegetables Masala:

1. Take 4 Tbsps Oil –
2. Get 2 Cups Potatoes – (Diced)
3. Prepare 1 Cup Carrots – (Diced)
4. Take 1 Cup Peas – (Frozen or fresh)
5. Get 1 cup Tomato Puree – (Freshly made- with a green chili)
6. Prepare 1 Tbsp Ginger/Garlic Paste –
7. Get 1 Tsp Mustard Seed (Rai)–
8. Prepare 1 tsp Cumin Seed (Zeera) –
9. Get 1 tsp Fenugreek Seeds (Methi Dana) –
10. Prepare 1 Tsp Chili Powder –
11. Make ready ½ tsp Turmeric powder –
12. Make ready 1 tsp Cumin Powder –
13. Make ready 1 tsp Salt – (adjust to taste)
14. Take 1 - 2 Green Chili – chopped
15. Make ready 1 – 2 cups Water –
16. Get Curry Leaves – Few
17. Make ready 1 Tbsp Kasuri Methi Dried –
18. Take Handful Coriander (chopped) Fresh –
19. Prepare 1 - 2 Butter – knobs

Instructions to make Mixed Sabzi - Mixed Vegetables Masala:

1. Heat oil in the pan and add ginger/garlic paste,whole cumin, mustard seeds and Fenugreek Seeds.
2. Once the ginger/Garlic changes color slightly add tomato puree.
3. Cook till oil separates. Now add chili powder, salt, turmeric and cumin powder. Cook for 30 secs.
4. Add diced potatoes and carrots. Cook for 2 mins on high heat. Add about a cup of water and curry leaves.
5. Let it boil on high heat and then immediately lower the heat to a medium simmer. Cover the pan and cook till potatoes and carrots are almost done. Add peas (The peas I use are cooked in 5 mins hence I add them in the last).
6. Add around ½ cup of more water. Let it gently simmer till everything is cooked through and there is a bit of liquid and oil at the base of the pan.
7. Add kasuri Methi and cook on slowest heat for 3-4 minutes with lid on the pan. Mix it and switch off the stove. Add fresh coriander, chopped green chili and knobs of butter and serve hot with a chappati and mint chutney. 

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