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Mix Vegetable in Punjabi gravy

    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Mixed Vegetable in Punjabi Gravy

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Serves: 4


1 cup potato long stripes

1 cup bhindi(ladies finger) long pieces

1 cup peas

1 cup cauliflower florets

2 cup tomato puree

1 big onion finely chopped

2 teaspoon ginger-garlic paste

3 green chillies finely chopped

1 teaspoon cinnamon-cardamom-cloves powder

¼ teaspoon nutmeg

¼ teaspoon aamchur powder

2 teaspoon red chilly powder

1 teaspoon turmeric powder

1 teaspoon cumin-coriander powder

1 bayleaf

½ teaspoon poppy seeds

1 teaspoon butter/fresh cream





Par boil all the vegetables. Keep it aside. Take poppy seeds and soak it in 3-4 teaspoons of water for about 15 minutes.

Take kadai and heat oil. Add ginger-garlic paste, bay leaf and stir it for 1-2 times. Add onions and sauté till it turns light brown. Add green chillies, red chilly powder, turmeric powder, cumin-coriander powder, cinnamon-cardamom-clove powder and stir it for 3-4 times. Add tomato puree, salt, nutmeg powder, poppy seeds, fresh cream and cook for it about 5 more minutes. Add par boiled vegetables and cook it for 4-5 minutes so that spices mix up in the vegetable.

Serve it hot with roti, paratha or puri.

You can add your choice of vegetables also. Winter is the best time when you get different types of vegetables to choose from.