Veggie Medley

Egg FreeGluten Free Soy Free Vegetarian Nut Free

Veggie Medley

Serving Size: 2-4

Calories per serving: 113

Fat per serving: 3.4gms

The best part of this recipe is the versatility of its ingredients. I’m not a big fan of peas myself but know they’re packed with several nutrients so thought I’d cook them in a sauce tasty enough to mask their own flavor; and it worked. Be it green peas or lima beans - it’s a winner!


1 teaspoon oil
1 cup green peas (frozen and thawed)
1 cup button mushrooms
1 onion
bunch of cilantro leaves
2-3 mint leaves
2 garlic pods
1 cup milk
1 teaspoon coriander powder
pinch of turmeric powder
salt to taste


  1. Heat a deep pan, add oil. Once heated add turmeric powder, coriander powder.
  2. In a blender combine garlic, cilantro (with lower stems cut), mint leaves and onion. Blend well.
  3. To the pan add the blended mixture and salt.
  4. Add mushrooms and peas, or any vegetables of your choice.
  5. Cook for a few minutes covered on a medium flame and then keeping the heat on a very low flame pour in milk. Mix well and let all the flavors settle.
  6. Serve hot.


Use any vegetables you have on hand. The essence of this dish is in the sauce.

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