Shahi Mix Sabzi


Aloo (Potatoes)almost 3 pao [700 grams]
Gajar (Carrots)almost 3 pao [700 grams]
Matar (Peas)½ kg [500 grams]
Shimla mirch (Capsicum)almost 1 pao [300 grams]
Piyaz (Onion)1 medium
Tamater (Tomatoes)2 medium
Lehsan (garlic) paste½ tsp
Dahi (Yogurt)almost ½ pao [150 grams]
Cream/Balai1 pack
Pissi laal mirchen (Red chilli powder)2¼ tsp
Namak (Salt)2 tsp [to taste]
Haldi (Turmeric powder)¼ tsp
Dhaniya (Coriander) powder½ tsp
Qasoori methi1½ tsp


Step 1: Add Matar (Peas) in boiling water and boil for 2 minutes at medium to low flame. Add Gajar (Carrots) and boil for 5-7 minutes or till both Gajar (Carrots) and Matar (Peas) are tender.

Step 2: In another pan, add Aloo (Potatoes), and Pani (Water) and boil till Aloo get tender.

Step 3: Add Piyaz (Onion) in ½ cup of Oil and mix until it turns golden brown.

Step 4: Add fried Piyaz (Onion), Tamater (Tomatoes), and Dahi (Yogurt) in a blender/ chopper and blend to form a smooth paste.

Step 5: Add blended paste, Lehsan (Garlic) paste in the same oil, and mix for 1 minute. Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder and mix for 2 minutes at medium to low flame.

Step 6: Add Shimla mirch (Capsicum) and mix till the masala is ready. Add boiled sabzi and mix. Add Cream/Balai, Qasoori methi and mix at medium to low flame for 30 seconds.

Step 7: Cover and cook on low flame for 2-4 minutes