Cooking Recipe Secrets that 🥕🫛🌶Restaurant Style Mixed Vegetables🥕🫛🌶 to Perfect the Dish

Take a wok/ pan and put it on medium heat. Once the pan is hot, add 3 tblsp of oil. Add the cauliflower florets (medium to small florets), cut French beans, and diced carrots and peas.

Cook the veggies for around 5 minutes on medium heat, until they have a light color on them (very light brown). Remove the veggies on a plate.

To the same pan, now add the remaining 3 tblsp of oil. Add the finely chopped onion. Cook the onion for 6 to 7 minutes until moisture dries out and the raw smell goes away and it is light golden brown in color.

Add freshly chopped ginger, garlic and cook for around 2 more minutes. Then add the chopped tomato stir and cook for 2 to 3 minutes.

Add the turmeric, kashmiri red chili powder, salt, red chilli powder, coriander powder. Also add 2 tblsp of water so that the spices don’t burn. Stir and cook the spices for 1 minute. Then add the kasuri methi, green chillies and stir.

Now, add the remaining 1/4 cup water and stir. Add the prepared veggies. Mix until all the veggies are coated with the spices and then add chopped coriander.

Let the veggies cook until done. Cook uncovered for 3 minutes, then cover and cook until done, will take around 5 to 6 minutes depending on how big or small you cut your veggies, mine were medium to small in size and got done in this time (remember we had pan fried them for 5 minutes before).