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Mix Veg Mughlai Masala | Restaurant Style Mughlai Veg Curry for Roti

Restaurant Style Recipes | vegetarian

Ingredients

  • To Parboil the veggies
  • 3 cups water
  • 1/3 cup Cauliflower
  • 1/4 cup Carrot cubes
  • 1/4 cup French Beans
  • For Onion Paste
  • 2 tbsp Oil
  • 1 Onion slices
  • 6-7 Almonds
  • 12-15 Cashews
  • 3 Green Chilies
  • Kasuri methi
  • For Gravy
  • 5-6 tbsp Oil
  • 1 tbsp Butter
  • 1 tbsp Ghee
  • 2 inch Cinnamon
  • 3 Green Cardamom
  • 3 Cloves
  • 1 Bay leaf
  • 1/3 cup Onion chopped
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Coriander powder
  • 1/4 tsp Turmeric
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Kitchen King masala
  • 1/4 tsp Garam masala
  • 1/2 tbsp Kashmiri chili powder
  • Kasuri methi
  • 2 Green chili choppings
  • 1/2 cup Tomato puree
  • 1/3 cup Capsicum cubes
  • 1/4 cup Frozen peas
  • 1/2 + 1.1/4 cups Reserved Water
  • To Finish
  • Sprinkle Coriander
  • 3-4 tbsp Fresh Cream

Instructions

  1. Parboil the veggies. Drain and reserve the water.
  2. Heat oil and add whole spices. Add 1 bay leaf and fry well. Add 1/3 cup chopped onions and fry until golden.
  3. Add 1 tbsp ginger garlic paste, 1 tbsp coriander powder, 1/4 tsp turmeric, 1 tsp roasted cumin powder, 1 tsp kitchen king masala, 1/4 tsp garam masala, 1/2 tbsp Kashmiri chili powder, kasuri methi and 2 chopped green chilies. Fry the masalas well until oil floats.
  4. Add 1/2 cup tomato puree and cook until the raw smell leaves and oil floats. Add capsicum and peas.
  5. Add the ground onion masala paste and 1/2 cup reserved water. Cook until oil floats. Add the parboiled veggies and 1 1/4 cups reserved water. Sauté well and cook on medium flame until oil floats.
  6. Sprinkle chopped coriander and add 3-4 tbsp fresh cream. Turn off the flame and combine well. Your restaurant style Mix Veg Mughlai Masala is ready. Serve hot with warm rotis.