There’s something magical about winter food the cravings get stronger, the appetite gets bigger, and weight loss suddenly feels like a full-time job. But this 𝐙𝐞𝐫𝐨 𝐎𝐢𝐥 𝐌𝐢𝐱 𝐕𝐞𝐠 fits right into that balance rich in flavour, warm, and soul-satisfying, yet beautifully light and clean.
It gives you all the comfort of a restaurant dish, minus the heaviness. A perfect winter plate when you want to eat well without derailing your goals.
| Course | Main / Snacks |
| Servings | 4 persons |
| Preparation Time | 15 minutes |
| Cook Time | 20 minutes |
Ingredients for the Zero Oil Mix Veg(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 – 3 cups | Mix vegetables (carrots, beans, peas, cauliflower, potatoes, capsicums) |
| ¼th cup | Paneer cubes |
| 1 No. | Onion, cut into quarters |
| 1 tsp | Red chili powder |
| 1 tsp | Coriander seed powder |
| ½ tsp | Turmeric powder |
| ½ tsp | Jeera powder |
| Salt to taste | |
| 2 Nos. | Tomatoes, quartered |
| 6 – 8 Nos. | Almonds |
| ½ tsp | Ginger garlic paste |
| 1 tsp | Jeera seeds (cumin) |
| 2 Nos. | Green chilies |
| 1 tsp | Kasuri methi leaves, crushed |
| Juice of 1 lemon | |
Instructions for the Zero Oil Mix Veg |
|
| 1. | Boil water in a vessel and add ½ tsp salt. After a boil, first add the carrots and beans and let it boil. Next, add in potatoes, capsicums and peas. Let it boil for 1 – 2 minutes. Remove and blanch in iced water for 2 minutes to keep it fresh. |
| 2. | In the boiling water add ½ tsp turmeric. Add in cauliflower florets boil and then blanch in iced water. Now keep aside. |
| 3. | In a small bowl, take a little water and mix in red chili, jeera, coriander seed, ginger garlic paste and keep aside. |
| 4. | Make a puree with ½ of the onions, tomato and green chili, and almonds and keep aside. |
| 5. | Dry roast jeera seeds in a non-stick pan until roasted. |
| 6. | Add in the spice water and cook for 1 minute. Add in tomato-onion paste and cook for 1 – 2 minutes until the aroma comes. Season with salt. |
| 7. | Now, on a high flame add the remaining onions and cook. Now add the blanched vegetables and cook for 3 – 4 minutes. In case the vegetables feel too dry, add a little water and cover and cook. |
| 8. |
Once vegetables are cooked, add kasuri methi leaves and lemon juice. Serve at once. |
Note: Do not overcook veg and make them mushy. It’s a semi dry preparation.
