Dhaba style Mix Veg

DHABA MIXED VEG - The phrase 'Dhaba style' immediately brings up happy memories right? And nothing beats a good old Mixed Veg Sabji anytime.

Ingredients

For Ginger Garlic Paste

• 6-7 Garlic cloves,
• 1 inch Ginger, peeled, slice,
• 2-3 Green chili, less spicy
• Salt to taste

For Dhaba Style Mix Veg

• 1 tbsp Oil,
• 1 tsp Cumin seeds,
• Prepared Ginger Garlic Paste,
• 3 medium size Onion, chopped,
• ½ tbsp Ghee,
• 1 ½ tbsp Coriander powder,
• ½ tsp Turmeric powder,
• 1 tsp Kashmiri red chili powder,
• 3 medium size Tomato, chopped,
• 1 tsp Ghee,
• ¼ cup Water,
• 1 medium size Carrot, diced,
• Little water,
• 2 tbsp fresh Green peas,
• ⅓ cup Mushroom, cut into quarter,
• ½ cup Cauliflower, florets,
• ¼ cup Water,
• 10-15 French beans, roughly chopped,
• Little water,
• 2-3 tbsp Paneer, cut into small cube,
• ¼ tsp Dry fenugreek leaves, crushed,
• 1 tbsp Butter, cube

For Garnish

• Paneer, grated,
• A pinch of dry fenugreek leaves, crushed,
• Coriander sprig

Process

For Ginger Garlic Paste

1. In a mortar pestle, add garlic, ginger, green chili and salt to taste.
2. Crush into a smooth paste and keep it aside for further use.

For Dhaba Style Mix Veg

1. In a shallow kadai or handi, add oil once it's hot, add cumin seeds and let it splutter well.
2. Add ginger garlic paste and saute it well.
3. Add onion and stir it for 10-12 seconds on high flame, later add ghee and saute it for a while.
4. Once the onions are golden brown, add coriander powder, turmeric powder and saute it for a minute.
5. Now, add kashmiri red chili powder, tomatoes and saute it well.
6. Once the masala is cooked, add water and cook it for 5 minutes.
7. Now, add carrots and saute, once the carrots are cooked, add green peas, mushroom, french beans, cauliflower, water and mix well, cover it with the lid and let it cook for a while.
8. Add paneer, dried fenugreek leaves, butter and mix it well.
9. Once the vegetables are cooked properly. Transfer it to a serving dish.
10. Garnish with the grated paneer, dried fenugreek leaves and coriander sprig.
11. Serve hot with roti.