Mixed Vegetable Curry

This is a North Indian subzi loved by all. The combination of veggies, paneer and spices in the Mixed Vegetables Curry is such that they complement each other in flavour and texture, ultimately resulting in a well-balanced gravy that you are sure to love! It can be eaten with parathas, chapatis, rotis or any other Indian bread.

Broccoli is a good source of Vitamin C which boosts the immune system and fights off cancers and heart disease. It is loaded with calcium which promotes strong bone growth and prevents osteoporosis. It is rich in fiber which helps prevent constipation, heart disease, obesity etc.

Cauliflower contains compounds help prevent cancer. Cauliflower is naturally low in calories, stimulating, and even an appetite-suppressant making them a perfect diet food. It’s excellent for the body, rich in vitamin C, particularly when eaten raw, and provides strength and vitality.

Ingredients
1/2 cup boiled broccoli
1 cup boiled green peas
1 cup boiled cauliflower florets
1 cup paneer
4 blanched and peeled tomatoes
2 finely chopped onions
1 tbsp finely chopped capsicum
2 tbsp coriander leaves
1 tsp mint leaves
1 green chilli
1/4 tsp mustard seeds
1 tbsp oil
1/4 tsp turmeric powder
1/4 tsp chilli powder
1 tsp coriander and jeera powder
2 tsp cornflour
water as required
salt to taste

Method
1. Heat the oil in a deep pan. Add the mustard seeds. When they splutter,  add the onions, capsicum and turmeric and saute till the onions become light brown in colour.
2. Then add the blanched and peeled tomatoes and cook for two minutes.
3. Transfer into a mixer and add cornflour, coriander, mint leaves and green chilli and grind to a fine paste.
4. Put this back into the deep pan and add chilli powder, coriander-cumin powder, salt, paneer and all the boiled vegetables.
5. Cook for 5-7 minutes and serve hot. Enjoy!

Note : Boil all the vegetables in salt water.