Mix-vegetable Do pyaza

Do pyaza is a style of dish originated from Northern part of India, mainly Delhi and Punjab, influenced by the imperial kitchens of Mughal Empire. The famous cuisine is found in most restaurants abroad. Do pyaza means double the amount of onions, used here than regular sabzi preperations. Another theory suggests this dish was named in honor of Mullah Do-pyaza, a scholar and royal advisor who was part of the 'Nine jewels' of the court of the Mughal Emperor Akbar. This preperation can be made with any vegetable, like potato, Bhindi(okra), Bell pepper etc. But the most favorite is with non-veg. preperations like Chicken or lamb do-pyaza. Can be substituted with anything, paneer and even shrimp...
That day I was searching for vegetable do-pyaza recipe and stumbled upon this Subzi Mirchi do pyaza recipe from master chef Sanjeev Kapoor ... which sound great to me and over that this dish is made with only green chilli, which gave this dish an entirely distinctive taste, that's why this dish is called Subzi(vegetable) Mirchi(green chilli) Do pyaza
You can assemble any kinds of vegetable, I added cauliflower, carrot, green beans, potato, sweet potato and bell peppers. The recipe asked for Bhavnagri chillies, which I didn't have, so used regular green chillies and baby onions, I substituted that with sliced regular onions. But I would love to try sometime the exact version when I have all the ingrdts.



Ingredients :
Cauliflower(medium sized florets) : 1 cup
Potato, Sweet potato, carrot
Green Beans & Bell peppers ( Cut all vegetables in 11/2" thick pieces
lengthwise)
Onion : 4 (2 thickly sliced and 2 chopped)
Tomato : 2 (thickly sliced)
Green chillies(slitted from the middle) : 4-6 (adjust to your level)
Ginger-garlic paste : 1 tblsp.
Cumin seeds : 1 tsp.
Turmeric powder : 2 tsp.
Coriander powder : 3 tsp.
Roasted cumin powder : 1 tsp.
Khus-khus/poppy seeds/posto : 2 tblsp.
Yoghurt : 1/2 cup
Salt to taste
Oil : 3 tblsp.
Fresh coriander leaves

Method :

• Heat oil in a pan, add sliced onions and fry until golden brown in medium flame. Keep them aside.
• In the same oil, add cumin seeds, when splutters, add chopped onions and fry till brown, then add ginger-garlic paste. Stir for minute or two, then add turmeric, coriander, roasted cumin powder, half of the green chillies mixed with 1/2 cup of yoghurt. Stir well and cook until oil seperates.
• Then add all the vegetables with little salt over it. Stir well to coat spice paste well with the vegetables. Add 1 cup of water, cover the lid and in medium flame let it cook.
• Meanwhile, make a paste of poppy seeds, rest of the green chilles and few sprigs of coriander leaves.
• When water almost evaporates ans veges are almost cooked, add tomatoes, fried sliced onions and poppy seed paste. Check the seasoning, add rest of the coriander leaves, mix well and in low flame, cook for another 4-5 minutes until vegetables are tender and water dries up completely.

Serve hot with rotis, parathas and goes well with rice,too......ennnnnnnnjoy
Sending this side dish to Viki's Kitchen
who is hosting "Side dish for chapathi".