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Mili Jhuli Subzi , Mixed Vegetables with Paneer in Red Gravy
Tarla Dalal
06 December, 2024
Table of Content
About Mili Jhuli Subzi , Mixed Vegetables With Paneer In Red Gravy
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Ingredients
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Methods
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Nutrient values
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Here, an attractive collection of veggies and paneer is cooked with tomatoes and an aromatic paste of assorted spices, onions and ginger, to make a tongue-tickling treat that will surely make you lick your fingers!
The Mixed Vegetables with Paneer in Red Gravy goes well with pulaos , rotis and puris .
Tags
Preparation Time
20 Mins
Cooking Time
12 Mins
Total Time
32 Mins
Makes
3 servings
Ingredients
Main Ingredients
3/4 cup diagonally cut and boiled mixed vegetables (french beans , carrot and baby corn)
1/4 cup boiled green peas
1/2 cup paneer (cottage cheese) cubes
1 tsp oil
3/4 cup finely chopped tomato
salt to taste
To Be Ground Into A Smooth Paste (using 2 Tbsp Of Water)
1/2 cup roughly chopped onion
1 tbsp poppy seeds (khus-khus)
1 tbsp soaked and drained beaten rice (poha)
4 black peppercorns (kalimirch)
2 small cinnamon (dalchini)
1 whole dry Kashmiri red chilli , broken into pieces
1 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tbsp roughly chopped garlic (lehsun)
1 small piece ginger (adrak)
Method
- Heat the oil in a deep non- stick kadhai, add the prepared paste and sauté on a medium flame for 5 minutes.
- Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the mixed vegetables, green peas, paneer, salt and ½ cup of water, mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Mili Jhuli Subzi , Mixed Vegetables with Paneer in Red Gravy recipe with step by step photos
Nutrient values (Abbrv)per plate
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The Nutrient info is complete
Payal Parikh 86
March 13, 2025, midnight
I was looking for this recipe since a long time and finally found it and made it along with Garlic Naan and it was just outstanding. The Combination and spice and all is just right. Thanks for this recipe.
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