Restaurant Style Mix Vegetable Recipe | Vegetarian Recipes | Lunch Dinner Recipe

A colorful plate will act as an appetizer for you. A plate of colorful vegetables is not only full of nutrients but also looks very attractive. so let's cook the tastiest vegetables with a simple recipe and a few tricks.  I'm going to tell you tips and tricks which will help you in cooking restaurant-style mixed vegetables.  

I'm going to add my favorite vegetables, you can add or skip any vegetable of your choice. But first, let me tell you some important nutrient facts about these vegetables.

Peas are a rich source of vitamin C and have only 81 calories per 100 grams with 0.4g of fat.  Isn't it amazing to know?

Capsicum has just 40 calories per 100 grams. With lots of vitamin B6, Vitamin C, dietary fiber, calcium, and more nutrients. With only 0.2 grams of fat.

Cauliflower also has lower calories. 25 calories per 100 grams with the goodness of vitamins, calcium, carbohydrates, and proteins but only 0.3 grams of fat. 

Carrots are full of nutrients like dietary fiber, vitamin C and B6.  Have 41 calories per 100 grams and 0.2 grams of fat. 

These are just nutrient facts about vegetables. But they have many more benefits. Having a preference for Vegetables is good for our immune system, our eyes, and the normal working of our body. They are rich sources of nutrients, taste, and health. 

So cook vegetables and be a healthy person, at least for trice a week.

so without wasting ti,e let's get started.

 Time required: 40 minutes  

Servings: 5 to 6 persons 

Ingredients 

1. Ghee or oil: 1 cup
2. Onion: 2 medium size 
3. Ginger garlic  paste: 1 tbsp 
4. Tomatoes :  3 medium-sized 
5. Potatoes: 2 medium-sized 
6. Carrots: 2 medium-sized 
7. Capsicum: 1 
8. Peas:  1 cup
9. Red pepper powder:  1 and a half tbsp 
10. Turmeric p powder:  1tbsp 
11. Salt: according to taste 
12. Chicken stock cubes: 1 cube 
13. Green chilies: 4 to 5
14. Fresh coriander  for garnishing 
15. Water as required 

Preparation :

• Cut  Potatoes, Carrots, capsicum, and cauliflower separately and put aside.
• Cut  Onion into slices.
• Add tomatoes and little water to a blender and make a paste.

 Recipe: 

• In a pot add oil or ghee. Add onion and fry for 3 minutes then add ginger garlic paste and cook until it gets golden brown color.
• Then add tomato paste and mix well.
• Add Red pepper powder, turmeric powder salt, and green chilies and mix well. 
•  Cook for 5 to 8 minutes.
• Cook until oil comes to the top.
• Then add potatoes, carrots, and, cauliflower. and peas and cook for 10  minutes then add capsicum and mix well.
• Cook for 5 to 8 minutes. Add chick stock cubes and mux. 
• Add 1 and a half cups of water and cook until all vegetables are done.
• Cook until your desired consistency. If you like soupy then don't dry all water. But if you like it dry then cook until all water dries. 
• Add fresh coriander and cover for  1 minute.
• Yummy vegetables are ready o eat.

Garnishing 

• Take out in a bowl and garnish with green chilies and fresh coriander.

Serve with:

•  Serve with white rice, roti, chutney, and raita.

Hope you like my recipe. if yes then don't forget to share with others, also comment on our options below.

Enjoy your meal with your loved ones and have a very happy day :-).

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