Mixed Vegetables Patiala Style

Mixed Vegetables-Patiala Style

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An all-time favourite from Punjab, the Mixed Vegetables Patiala Style is made of veggies perked up with spices and pungent pastes. Note that the veggies and pastes are all sautéed in ghee, which gives a unique flavour and aroma to this dish.

Milk gives a rich flavour and creamy texture to the gravy, while a pinch of sugar, cardamom and cinnamon powders give a pleasant sweetness to this mixed vegetable preparation. Enjoy it hot with rotis or parathas .

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Mixed Vegetables Patiala Style recipe - How to make Mixed Vegetables Patiala Style

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
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2 cups boiled and chopped mixed vegetables ( French beans, carrot, green peas and cauliflower)
1 tsp cornflour
3/4 cup milk
2 tbsp ghee
1/2 cup chopped onions
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/4 cup chopped capsicum
1 1/2 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1/2 tsp sugar
1/2 tsp cinnamon (dalchini) powder
salt to taste

For The Garnish
1 tbsp chopped coriander (dhania)
  1. Combine the cornflour and milk in a deep bowl, mix well and keep aside.
  2. Heat the ghee in a deep non-stick kadhai, add the onions, garlic paste and ginger paste and saute on a medium flame for 1 minute.
  3. Add the capsicum and saute on a medium flame for 1 minute.
  4. Add the green chillies, turmeric powder, mixed vegetables, sugar, cardamom powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the milk, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  6. Serve hot garnished with coriander.


Jalebi Paratha 
Lachha Paratha, How To Make Lachha Paratha 
Onion Roti 
Paneer Methi Roti 
Pyaz Aur Anardane ki Roti 

Nutrient values (Abbrv) per serving
Energy200 cal
Protein5.4 g
Carbohydrates14.7 g
Fiber4.4 g
Fat12.2 g
Cholesterol8 mg
Sodium31 mg

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Mixed Vegetables Patiala Style
 on 23 Mar 16 04:03 PM

This is a perfect recipe of mixed vegetables along with onion and ginger and garlic paste that make this recipe really great in taste. I make this often and serve it with hot parathas.