As a devoted non-vegetarian, I never had a real fondness for vegetables. However, I found myself having to eat them on most of my road trips across India where meat was not available at roadside dhabas. Typically, I consumed vegetables as a side dish with meat or seafood, and rarely as a standalone dish. Nonetheless, I enjoy experimenting with vegetable dishes and treating my guests to delicious vegetarian food. Today, I want to share my new recipe with you – Miloni Tarkari (Mixed Vegetables). There are countless versions of this simple dish and a wide variety of vegetables to choose from. In my version, I have used vegetables that I like, but feel free to use your favourite veggies. This recipe will teach you how to cook Miloni Tarkari in a restaurant style, leaving you craving for more. Give it a try if you have about 3 to 4 different veggies in stock.
Prep Time – 20 mins
Cook time – 35 mins
Total time – 55 mins
Serves – 4
Ingredients :
Bell Pepper – 30 gm
Baby corn – 50 gm
Onion – 30 gm
Mushroom – 40 gm
Green Peas ( shelled ) – 30 gms
Carrot – 40 gm
Potato – 50 gm
Tomatoes – 60 gm
Ginger garlic paste – 1 tbsp
Green Chillies – 3 pcs
Red Chilli powder – 1 ½ tbsp
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Asafoetida – a pinch
Garam Masala – a pinch
Vegetable stock – 1 cup ( 200 ml )
Oil – 40 ml
Cooking Cream – 2 tbsp
Tomato Ketchup – 2 tbsp
Salt – to taste
Method :
1 ) Wash and cut the veggies except for Onion and Tomato.
2 ) Grind the onions and tomatoes to a paste.
3 ) Heat oil, add the onion, and tomato paste and fry till golden brown. Add the ginger-garlic paste,
chopped green chillies and fry further till the paste gets roasted and oil oozes out.
4 ) Add all the spices and roast the masala for another 5 mins on medium flame.
5 ) Now add the vegetable stock, cream, tomato ketchup and salt. Check for seasoning. Cover
the pan with a lid and let it cook on slow flame for 20 minutes or till the veggies are done. Check for
consistency – it should be medium-thick gravy.
6 ) Remove from flame and serve hot garnished with coriander leaves. Can be paired with Naan
or Roti.
Pro tip – add a dollop of cream or butter before serving. Topping it with Kasuri Methi shall
make it more aromatic.
