মিক্সড ভেজ রেসিপি | Restaurant style mix veg recipe bangla | Dhaba style mix veg recipe in bengali
Mixed veg recipe we often like to have in restaurants and always wonder why it's so tasty here in this recipe I will show you how to make a Restaurant style mix veg recipe in Bangla, you can follow this recipe and make it exactly Dhaba style mix veg recipe in bengali at home so make this mix veg recipe restaurant style and enjoy with Rice, pulao or any Indian Bread.
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Veg Diwani Handi Recipe | Sabz Diwani Handi | Restaurant Style Recipe | Chef Sanjyot Keer
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Full written recipe for Veg Diwani Handi
Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
For base gravy
Ingredients:
• Oil 3-4 tbsp
• Onions 4 medium size (sliced)
• Cashew nuts 15-16 nos.
• Tomatoes 5-6 medium size (quarters)
• Ginger 1 inch
• Garlic 4-5 cloves
• Kashmiri red chillies 3-4 nos.
• Salt to taste
• Green chillies 2 nos.
• Water 220 ml
Method:
• Slice the onions thinly, just the way we do for birista and further separate the layers.
• Set a wok/handi on medium heat, add oil and cook until the onions are completely golden brown. The onions will darken further even after removing from the oil, so make sure to remove them just before they are about to get golden brown colour. Do not burn them, technically we need to fry the onions just the way we fry birista (onions for biryani) but using less oil.
• Remove the fried onions over the paper towel to absorb excess oil, further transfer in grinding jar.
• Now, remove 80 % oil from the wok/handi and add cashew nuts and roast them on medium low flame until golden brown in colour. Remove and keep aside.
• In the same pan, add tomatoes, ginger, garlic, Kashmiri red chillies, salt to taste and green chillies, cook on medium flame for 2-3 minutes, add water and stir well.
• Further cover & cook for 10 minutes on medium low flame, after cooking, switch off the flame and cool down to room temperature.
• Further transfer it in a grinding jar, along with the roasted cashews and the fried onions, add some water to grind into a fine paste. The base gravy is ready.
For half cooked veggies
Ingredients:
• Cauliflower 1 cup (florets)
• Turmeric 1/4th tsp
• Salt a pinch
• Carrots ½ cup
• Green peas
• French beans ½ cup
Method:
• Set water for boiling, add turmeric powder, salt and cauliflower florets, blanch them for briefly 30 seconds and keep them aside. This step is usually done to remove impurities from cauliflower.
• Now, take the same wok/handi and add the reserved oil used for frying onions, and fry the carrots, green peas, blanched cauliflower and french beans. Cook them on high flame for 3-4 minutes keeping them crunchy. Remove in a bowl and keep aside to be used later in the sabzi.
For making the sabzi
Ingredients:
• Ghee 1 tbsp
• Garlic 3 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Whole spices:
1. Dalchini 1 inch
2. Tej patta (Bay leaves) 2 nos.
3. Hari elaichi 2 nos.
4. Laung (Cloves) 2-3 nos.
5. Kaali mirch (black peppercorns) 3-4 nos.
• Powdered spices:
1. Kashmiri red chilli powder 2 tbsp
2. Coriander powder 1 tbsp
3. Jeera powder 1 tsp
• Blended base gravy
• Hot water as required
• Half cooked veggies
• Ginger 1 inch (julienned)
• Fresh cream 1/3rd cup
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves (chopped)
• Kewda water 2 drops
For tadka:
• Ghee 2 tbsp
• Almonds 5-6 nos. (halved)
• Cashews 5-6 nos. (halved)
Method:
• Continue to cook in the same the wok/handi, add some ghee, garlic, green chillies & whole spices, cook on medium low flame until the garlic turn slight golden brown.
• Now, low down the heat and add the powdered spices, add some water to prevent the spices from burning, and increase the flame to medium heat and cook the spices, cook until the oil & ghee is separated.
• Now add the blended base gravy to wok/handi, you can add some hot water in the grinding jar to avoid the gravy wastage. Add hot water depending on the desired consistency of the gravy.
• Stir well and cook for 10-15 minutes on medium flame, stir in regular intervals.
• Further add the half-cooked veggies, ginger and mix well, taste the gravy and adjust the salt as per taste, stir well and cook for 7-8 minutes on high flame.
• Now, lower the flame and add fresh cream, garam masala and kasuri methi, stir well and cook for a minute on low flame.
• Finish with some freshly chopped coriander leaves and 2 drops of kewda water, make sure you don’t over do the kewda water as its very strong in taste.
• Subz diwani handi is ready, serve it hot just by adding the nuts tadka.
• For tadka, simply heat a tadka pan, add ghee and the nuts, fry until they are golden brown and top it over the sabzi.
• Serve hot with some roti or naan or any indian bread your choice.
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Mix Vegetable Korma Restaurant Style | Navratan Korma | नवरत्न कोरमा रेसिपी Chef Kunal Kapur Recipe
The weekend is almost here. And, as we all know weekends are reserved for some warmth with family and some delicious food indulgence! This underrated delicious Navratan Korma recipe won’t just leave a long-lasting impact in your mouth… it can even touch your soul! ☺️
But if you end up staining your apron or shirt with the dangerous Haldi and oil stain, it will be a long-lasting reminder of this dish! Haldi is such a common but extremely difficult stain to get rid of. But the New @ArielIndia range of detergent powders can tackle even these impossible stains like haldi and oil. So don’t hold back on trying this recipe, Ariel can be a trusted partner to get rid of the stains.
The dish is named as a tribute to the original Navratan – the nine jewels or the nine courtiers of the Mughal emperor Akbar.
#VegKorma #NavratanKorma #NavrattanKorma #MixVegKorma #KormaRecipe #LunchRecipe #DinnerRecipe #KunalKapurRecipe #ChefKunal #KunalKapur #ChefRecommends #ArielBestStainRemoval #Ad #Partnership #Collaboration #KunalKapurRecipes #VegRecipe #LunchBoxRecipe #WeekendRecipe
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~VEG NAVRATAN KORMA~
Prep time - 35mins
Cooking time - 45 mins
(Serves 4)
Ingredients -
FOR THE CURRY:
Oil or Ghee - ¼ cup
Black cardamom - 1 no
Cardamom - 6-7nos
Cloves - 5-6 nos
Mace (javitri) - 2 large blades
Star Anise (chakri phool) - 1 no
Cinnamon (1.5”) - 1no
Onion roughly diced - 3cups
Garlic roughly cut - 7-8cloves
Ginger roughly chopped - 2tbsp
Green chillies chopped - 2nos
Cashewnuts/Almond/Peanut - ¼ cup
Turmeric - 1 tsp
Kashmiri Chilli powder - 1tbsp
Coriander powder - 1 ½ tbsp
Cumin powder - 2tsp
Curd - 1 cup
Tomato roughly diced - 2cups
Salt - to taste
Kasoori Methi leaves - 2tsp
Water - 1 ½ lt
FOR VEGGIES:
Oil - a dash
Butter - 2tbsp
Shahi jeera - 1tsp
Garlic chopped - 1tsp
Ginger chopped - 1tsp
Green chilli chopped - 1tsp
Potato diced - ½ cup
Carrots diced - ½ cup
Beans cut small - ½ cup
Cauliflower florets - 1cup
Water chestnut (Singhara) diced - ½ cup
Salt - to taste
Turmeric - ½ tsp
Red chilli powder - ½ tsp
Cumin powder - ½ tsp
Coriander powder - 1tsp
Kasoori methi leaves - 1tsp
Water - 2cups
Paneer diced - ½ cup
Green peas (boiled) - ½ cup
Pista (roasted) - handful
Almonds (roasted) - a handful
Cream - ¼ cup
Sugar - 1tsp
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Check out other interesting #vegrecipes on my channel by clicking below:
???? Veg Tawa Seekh Kebab | बिना तंदूर :
???? Veg Fried Rice | वेज फ़्राइड राइस:
???? Vegetable Biryani | वेज बिरयानी घर पे:
???? Vegetable Pulao Recipe | वेज पुलाव:
???? रेस्टौरंट वाली टेस्टी मेथी मलाई मटर:
???? Paneer Paratha Recipe | पनीर परांठा रेसिपी:
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Time Stamps:
00:00 Introduction
00:37 Sabzi Ki Gravy
04:34 Grinding Masala (Gravy)
05:06 Preparing Navratan (Sabzi)
08:48 Plating Navratan Korma
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6 North Indian Style Gravy Recipes | Dal Makhani | Malai Kofta | Palak Paneer | Tasty Veg Curries
How To Make North Indian Gravy | North Indian Vegetarian Curry Recipes | North Indian Sabzi Recipes | Gravy Sabji Recipe | North Indian Side Dish For Chapathi | Paneer Curry Recipes | Rajma Gravy Recipe | How To Make Malai Kofta | How To Make Dal Makhani | How To Make Shahi Paneer | North Indian Recipes | Yellow Gravy Recipe | Green Gravy Dishes | Palak Fry | Spinach Gravy | Quick Gravy For Dinner | Easy Lunch Gravy Recipes | Rajshri Food
Learn how to make North Indian Style Gravies at home
Introduction - 0:00
Shahi Paneer - - 0:16
Palak Paneer - - 6:20
Rajma Chawal - - 11:13
Kashmiri Dum Aloo - - 17:42
Dal Makhani - - 22:04
Malai Kofta - - 28:17
#NorthIndianGravy #VegGravy #CurryForMeals #AnybodyCanCookWithRajshriFood
About Shahi Paneer
Shahi Paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Originating with the creamy delicacies of Mughlai cuisine (hence the term shahi, in reference to the royal title of Shahanshah in Mughal India), this dish is prepared by emulsifying tomatoes, onions, ground cashews, clarified butter and cream into a curry, with the addition of paneer cubes and a variety of spices. It is mainly eaten with traditional Indian flat-breads like roti or naan, rice and bread. Paneer is derived from the Persian word for cheese, and shahi is the term for royal (in reference to the Imperial Court of the Mughal Empire). Similar dishes include paneer butter masala and Kadai paneer.
About Palak Paneer
Palak paneer is prepared by first boiling and pureeing spinach. The puree is then mixed with sautéed tomatoes and onions. Grilled cubes of paneer are then added to the puree. Palak paneer is typically spiced with ginger, garlic, tomatoes, garam masala, turmeric, chili powder and cumin. Palak paneer is served hot with a side such as roti, naan, paranthas, makki di roti, or boiled rice. It can also be served with onions on the side for a more traditional approach.
About Rajma
Rājmā, also known as Rāzmā or Lal Lobia, is a popular dish in the Northern states of India, vegetarian dish in Pakistan and Nepal. It is originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice.The Punjabi way of cooking Rajma Masala is to soak the kidney beans overnight in water, cook them in a pressure cooker and then mix in bhuna masala made with chopped onions, diced tomato, ginger, garlic and a milieu of spices including cumin, coriander, turmeric, garam masala and chili powder
About Dum Aloo
Dum Aloo (also spelled as Dam Aloo) or Aloor Dum (Bengali: আলুর দম, Hindi: दम आलू) is a potato-based curry dish. Dum means slow-cooked, and aloo is potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. There are also Banarasi and Bengali variations.
About Dal Makhani
Dal makhani is made using black lentils (urad dal) and red kidney beans (rajma) that have been soaked overnight. These are mixed with tomato puree, a selection of herbs and spices that include garam masala, sabzi masala, ginger-garlic paste, and a large amount of butter. The mix is left to cook overnight on a tandoor so the dal can get a distinct smoky flavor. The dal is served with a generous garnish of fresh butter. The rich dal is usually served with naan, boiled rice etc. Today, with modern gadgets like the pressure cooker, making dal makhani is not an elaborate time-consuming process; however, soaking the pulses is an unavoidable necessity. It is an age-old recipe with rich amounts of flavour in every bite.
About Malai Kofta
In India, For kofta vegetarian varieties may use potato, calabash, paneer, or banana. Koftas in India are usually served cooked in a spicy curry and are eaten with boiled rice or a variety of Indian bread.
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Venkatesh Bhat makes Mutter Paneer | recipe in Tamil | side dish for chapati | greenpea paneer gravy
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Veg Makhanwala Recipe - Simple Restaurant Style Vegetable Makhanwala Recipe - Special Mughlai Dish
Veg Makhanwala Recipe (4-5 servings)
Ingredients for paste -
2 medium Onion slices (150 grams)
3 Kashmiri Whole Red Chillies (Without seeds)
6 Garlic Cloves
1 inch Ginger
4 Tomatoes chopped (350 Gram Tomatoes)
1 tsp Cumin seeds (Jeera)
1 tsp Salt
10 Cashew nuts (Kaju)
1 Tblsp Water melon Seeds (Magaj Tari)
1 pinch Turmeric Powder (Haldi Powder)
1 1/2 tblsps Butter
1/4 cup Water
Ingredients for Gravy -
1 tsp Oil
1 1/2 tblsps Butter
1/2 tsp Kashmiri Red Chilly Powder
1 tsp Kasuri Methi (Fenugreek Leaves)
2 cups mix Boiled vegetables (250 gram each of Beans, Carrot, Cauliflower)
1/2 cup Boiled Green Peas (Mutter)
1 tsp Punjabi Garam Masala Powder
1 tsp Salt
1/2 cup water
1 tblsp Honey or 1 tsp sugar
50 gram Cottage Cheese Cubes (Paneer)
1/2 cube grated Cheese
1 tblsp Cream
2 tblsps Coriander Leaves
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