Recipe of Gordon Ramsay Mixed Sabzi - Mixed Vegetables Masala

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mixed sabzi - mixed vegetables masala. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mixed Sabzi - Mixed Vegetables Masala is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Mixed Sabzi - Mixed Vegetables Masala is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook mixed sabzi - mixed vegetables masala using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mixed Sabzi - Mixed Vegetables Masala:

1. Take 4 Tbsps Oil –
2. Prepare 2 Cups Potatoes – (Diced)
3. Make ready 1 Cup Carrots – (Diced)
4. Take 1 Cup Peas – (Frozen or fresh)
5. Take 1 cup Tomato Puree – (Freshly made- with a green chili)
6. Make ready 1 Tbsp Ginger/Garlic Paste –
7. Prepare 1 Tsp Mustard Seed (Rai)–
8. Prepare 1 tsp Cumin Seed (Zeera) –
9. Make ready 1 tsp Fenugreek Seeds (Methi Dana) –
10. Make ready 1 Tsp Chili Powder –
11. Prepare ½ tsp Turmeric powder –
12. Take 1 tsp Cumin Powder –
13. Take 1 tsp Salt – (adjust to taste)
14. Get 1 - 2 Green Chili – chopped
15. Get 1 – 2 cups Water –
16. Make ready Curry Leaves – Few
17. Prepare 1 Tbsp Kasuri Methi Dried –
18. Take Handful Coriander (chopped) Fresh –
19. Make ready 1 - 2 Butter – knobs

Steps to make Mixed Sabzi - Mixed Vegetables Masala:

1. Heat oil in the pan and add ginger/garlic paste,whole cumin, mustard seeds and Fenugreek Seeds.
2. Once the ginger/Garlic changes color slightly add tomato puree.
3. Cook till oil separates. Now add chili powder, salt, turmeric and cumin powder. Cook for 30 secs.
4. Add diced potatoes and carrots. Cook for 2 mins on high heat. Add about a cup of water and curry leaves.
5. Let it boil on high heat and then immediately lower the heat to a medium simmer. Cover the pan and cook till potatoes and carrots are almost done. Add peas (The peas I use are cooked in 5 mins hence I add them in the last).
6. Add around ½ cup of more water. Let it gently simmer till everything is cooked through and there is a bit of liquid and oil at the base of the pan.
7. Add kasuri Methi and cook on slowest heat for 3-4 minutes with lid on the pan. Mix it and switch off the stove. Add fresh coriander, chopped green chili and knobs of butter and serve hot with a chappati and mint chutney. 

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