Mix veg Hyderabadi

A popular restaurant accompaniment with Indian rotis, phulkas and naans. And a perfect party menu.

This is slightly on the spicier side and very yummy too. 

You can mix cooked rice to this to make very different and yummy pulao.

The main advantage is that, you can use as many varieties of vegetables as you can. Because this gravy blends well with any vegetable.

So happy cooking friends!!

Ingredients:
1. Mixed vegetables: 300 gms or 1 big bowl
2. Capsicum: 1 medium sized
3. Onions: 3 nos
4. Tomatoes: 2 nos
5. Cashews: 1 tbsp
6. Spinach: 1 small cup
7. Coriander powder: 1 tsp
8. Garam masala: 1 tsp
9. Kasuri methi or dried fenugreek leaves: 1 tsp
10. Fresh cream: 1 tsp
11. Oil and butter: 2 tsp each
12. Coriander leaves for garnishing
13. Red chilli powder: 1 tsp
14. Salt to taste.

Preparation:
Blanch the spinach leaves, drain out the water and keep aside.
Chop all the vegetables.
Dice 2 onions for the masala paste.
Finely chop the onions for the gravy.
Chop the Tomatoes.
Boil all the vegetables, except onions, Tomatoes and capsicum.

Procedure
For the gravy:
Take 1 tsp oil in a pan. Put diced onions, Tomatoes, green chillies and cashews. Fry for 10 mins. Allow to cool.
Make a paste along with the blanched spinach.

1. Take the remaining oil and butter in a pan. Put the chopped onions. Fry till translucent.
2. Put the ginger-garlic paste.
3. Add the capsicums. Fry till soft.
4. Add the ground masala and cooked vegetables.
5. Put all the dry masala powders and mix well. Add a cup of water and salt.
6. Cover and cook for 5 mins.
7. Garnish with coriander leaves and fresh cream.
8. Put dried fenugreek leaves on top and serve hot.