Vegetarian

Mixed Vegetables in Butter Chicken Sauce takes 20 minutes to prepare.

Mixed Vegetables in Butter Chicken Sauce takes 30 minutes to cook.

Mixed Vegetables in Butter Chicken Sauce makes 6 servings.

The ingredients for Mixed Vegetables in Butter Chicken Sauce are:

1.75 cup Tiger Tiger Punjabi Style Butter Chicken Sauce
16 oz Japanese yam (by MANALOA)
10.6 oz Idaho Potato, 1 medium
2.33 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
2 cup Cauliflower, raw
1.5 cup, chopped Carrots, raw
1000 gram(s) Paneer (Indian cheese)

Here is how you make Mixed Vegetables in Butter Chicken Sauce:

Chop yam, two medium potatoes, cauliflower and the carrots into 3/4 inch chunks. De-stem the mushrooms (about 8 oz) and cut in half any that are bigger than the other vegetables. Steam until tender ~15 minutes.Cut the paneer into 1/2 inch dice.Drain the vegetables and mix them with the paneer and sauce and one cup water in a pot big enough to hold them. Simmer 5-10 minutes until heated through.Serving Size: makes 6 generous servingsNumber of Servings: 6Recipe submitted by SparkPeople user CRENO2.

The nutritional information for Mixed Vegetables in Butter Chicken Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 382.5

• Total Fat: 17.5 g
• Cholesterol: 23.7 mg
• Sodium: 454.7 mg
• Total Carbs: 47.5 g
• Dietary Fiber: 6.3 g
• Protein: 11.8 g