Pakistan, India – Traditional Mixed Vegetable Gravy

by Usama Tariq

Introduction

Mixed vegetable gravy is especially eat in northern areas. The title of the dish is the mixed vegetable gravy which means that the combination of some vegetables like a combination of cauliflower, peas, carrot, cabbage, etc. This vegetable mixture made a very healthy and delicious dish which is famous all across Asia, maybe in the world. They have many forms like you can cut it into chopped shape, sliced shape, cubed shape, and juliennes shape, etc. this vegetable may be are peeled, if important and prepared in cubed size if vegetables are large in size. It will be cooked whether canned or frozen.

Importance of this dish in Pakistan

When we talk about the importance of a mixed vegetable gravy dish, it is the most popular winter dish in Pakistan. Almost every people knew about that dish. It neither expensive and nor cheap because no meat or chicken added to it but a mixture of some vegetables is a little bit expensive. So, this is a very nutritional and healthy dish. People of Pakistan make this dish in their own homes with different varieties. It is obvious that every house is its own taste so this dish is very tasteful.

Origin and History

When we talk about the origin of the dish, then this dish is originated from the Indian Subcontinent. When they cook it for the first time they used combination of any of two vegetables. With the passage of time, they added more vegetables and made more provident, and the taste of the dish increase with the addition of more vegetables.

Serving

Serving means the quantity of cuisine is suitable or served to one person is known as serving. Many dishes have many serving options but this dish is served with boiled rice, wheat chapatti, sourdough chapatti, etc. as some dishes served with.

Ingredients

•  (Potatoes) cubes 2 large
• (Button-red chilies) 5-6
• (Capsicum) cubes ½ Cup
•  (Carrot) slices ½ Cup
• (Cauliflower) 2 Cups
• (Coriander powder) 1 tbs
•  (Cumin seeds) roasted & crushed 1 tsp
• (Dried fenugreek leaves) 1 tsp
•  (Fresh coriander) chopped
• (Fresh coriander) chopped 2 tbs
•  (Garlic) 3-4 cloves
•  (Ginger) chopped 1 tbs
• (Green chilies) 2-3
•  (Onion) sliced 1 large
•  (Peas) ½ Cup
•  (Potato) small cubes 1-2 tbs
• (Red chili powder) 1 tsp or to taste
•  (Salt) 1 tsp or to taste
•  (Tomatoes) cubes 2 large
• (Turmeric powder) ½ tsp
•  (Water) ½ Cup
•  (Water) ½ Cup or as required
•  Chicken cubes 2
• Cooking oil ½ Cup
• Garam masala powder ½ tsp

Cooking Method

• First, take a saucepan adds some water, and bring it to heat at low flame.

• Then add cubes of tomatoes, small cubes of potatoes, button red chili, 3 to 4 garlic cloves, 2 chicken cubes.

• Mix it well and bring it to boil, then cover and cook for 4 to 5 minutes approximately.

• After that uncover the pan and let it cool.
• When it is cold add it into the grinder to grind it well.

• Now the tomato paste is ready.
• Further, take another frying pan and bring it on the burner at medium flame.

• Add oil a little bit of heat, then add 2 large potatoes cubes.
• Fry it for at least 2 minutes.
• Then add slices of carrot and bring it to fry for almost 2 minutes.
• Let’s add cauliflower into the pan and fry for a minute.

• After frying all vegetables, dish out it in the bowl and set aside.
• Add sliced onion for frying into the remaining oil in the frying pan.

• Fry it on medium flame until translucent.
• Then add chopped ginger, green chilies and mix it well.
• Then add salt to taste, red chili powder to taste, and turmeric powder, roasted and crushed cumin seeds, and coriander powder in that pan.

• Mix it well and continue to cook on medium flame.
• Now add tomato puree to it and cook for 2 to 3 minutes.

• Put fresh coriander leaves on it mix well and add water ½ cup or as required.
• Now add fried vegetables to it, then add peas and capsicum cubes and mix it well.

• Let’s cover the pan cook on low flame for approximately 12 to 15 minutes.
• After uncovering it mix well and add some garam(spice) masala powder, dried fenugreek leaves then mix it well.

• Your mixed vegetables are ready to eat.
• Serve it to your loved ones and your family members.
• You can serve it with chapatti or boiled rice.

• Enjoy the meal!

Nutritional Facts

• Calories: 115 kcal
• Proteins: 5g
• Fats: 2g

Time Required:

• Preparation Time: 10 minutes
• Cooking Time:  25 minutes
• Total Time: 40 minutes required

Additional Information

• Serving: 3 to 4 Persons
• Origin: Indian Subcontinent
• Cuisine: Pakistan, Indian (Mughlai)
• Taste: Saucy and Salty