Tawa Veg Recipe Using Yellow Gravy Base

 Serves: 3-4

⏱️ Prep Time: 15 mins | Cook Time: 20 mins

🧂 Ingredients:

Vegetables (adjust as per taste):

• 1 cup boiled potatoes (cubed)
• ½ cup cauliflower florets (parboiled)
• ½ cup green bell peppers (cubed)
• ½ cup paneer (cubed)
• ½ cup onions (sliced or cubed)
• ½ cup tomatoes (deseeded and cubed)

For Tawa Masala:

• 2 tbsp oil or butter
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 green chili (finely chopped)
• 1½ to 2 cups Yellow Gravy Base
• ½ tsp turmeric
• ½ tsp Kashmiri red chili powder
• 1 tsp pav bhaji masala or tandoori masala
• ½ tsp kasuri methi (crushed)
• Salt to taste
• Fresh coriander leaves (chopped)
• Lemon wedges (for garnish)

Instructions:

1. Heat Oil:
   Heat oil or butter on a tawa or wide pan. Add cumin seeds and let them splutter.
2. Sauté Aromatics:
   Add ginger-garlic paste and green chili. Sauté until raw smell disappears.
3. Add Onions and Bell Peppers:
   Toss in onions and capsicum. Sauté on high flame for 2-3 minutes until lightly charred yet crunchy.
4. Stir in Yellow Gravy Base:
   Add the Yellow Gravy Base. Mix well and cook for 2-3 minutes until the oil begins to separate.
5. Add Spices:
   Stir in turmeric, chili powder,  and salt. Mix and cook for another 2-3 minutes.
6. Add Vegetables:
   Add boiled potatoes, parboiled cauliflower, paneer cubes, and tomatoes. Mix gently to coat everything in the masala.
7. Simmer:
   Cover and simmer on low flame for 5-6 minutes. Add a splash of water if it gets too thick. Finish with crushed Kasuri methi.
8. Garnish & Serve:
   Sprinkle chopped coriander. Serve hot with lemon wedges, naan, roti, or paratha.

Optional Add-ins:

• Mushroom slices
• Baby corn
• Green peas
• A dollop of butter on top for extra richness