A colorful and healthy medley of fresh vegetables cooked with aromatic Indian spices. This simple, everyday North Indian sabzi is perfect with roti or dal and rice.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Fiber-rich Shahi Mixed Vegetable, aromatic and gut-friendly, served with delicate Rumali Roti. A delicious healthy treat!
This mughlai dish is perfect for lunch. With 554.8299999999999 calories and 13.25g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 large Potato (peeled and cut into 1/2-inch cubes)
1 medium Carrot (peeled and cut into 1/2-inch cubes)
1.5 cup Cauliflower (cut into small florets)
1 cup French Beans (trimmed and chopped into 1-inch pieces)
0.5 cup Green Peas (fresh or frozen)
60 ml Water (about 1/4 cup)
0.5 tsp Garam Masala
2 tbsp Fresh Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Vegetables & Aromatics
Wash all vegetables thoroughly under running water.
Peel and chop the potato and carrot into uniform 1/2-inch cubes.
Cut the cauliflower into small, bite-sized florets.
Trim the ends of the french beans and chop them into 1-inch pieces.
Finely chop the onion and tomatoes. Slit the green chilies lengthwise. Keep everything ready.
2
Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and allow them to crackle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala Base
Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Add the spice powders: turmeric powder, red chili powder, coriander powder, and salt.
Stir well and cook the masala for 2-3 minutes on low-medium heat until the oil begins to separate from the mixture.
4
Cook the Vegetables in Stages
Add the vegetables that take longer to cook: cubed potatoes and carrots. Mix well to coat them evenly with the masala.
Cover the pan and cook on low heat for 5-6 minutes.
Next, add the cauliflower florets and chopped french beans. Stir gently to combine.
Add the green peas and pour in 60 ml (1/4 cup) of water. This will help create steam to cook the vegetables.
Cover and cook on low heat for 10-12 minutes, stirring once or twice in between, until all vegetables are tender but not mushy. You can check by piercing a potato cube with a fork.
5
Garnish and Serve
Once the vegetables are cooked through, sprinkle the garam masala and chopped fresh coriander leaves over the top.
Gently mix everything together.
Turn off the heat, cover the pan, and let the sabzi rest for 5 minutes to allow the flavors to meld.
Serve hot with fresh rotis, parathas, or as a side dish with dal and steamed rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
