Restaurant Style Mix Vegetable Sabzi

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Restaurant Style Mix Vegetable Sabzi – A Combination of mixed vegetables cooked in chunky onion tomato gravy.

The most common sabzi that we find at a North Indian cuisine restaurant is Mix Veg Sabzi/ Paneer Sabzi. When it comes to preparing a restaurant-style mix veg sabzi, you can find loads of different recipes that use different types of ingredients. We also prepare this recipe in different ways, but today we are sharing the recipe that our family members like the most.
This is a versatile recipe, as in you can prepare it in different styles using different veggies every time. In this recipe, we have used carrots, peas, french beans, capsicum, corn kernels and onion. We have tried to make this recipe with ingredients that are readily available at your kitchen. Try out this tempting dish!

If you are looking for more Indian Curry/Sabzi recipes, then do have a look at other recipes on the blog like –

Kaddu (Pumpkin) Sabzi
Kaju Karela 
Mixed Vegetables in Spinach Gravy
Bhindi Masala
Sev Tamatar ki Sabzi
Rajma Masala

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RESTAURANT STYLE MIX VEGETABLE SABZI

Author Name : Drashti Dholakia & Bela Dholakia

A Combination of mixed vegetables cooked in chunky onion tomato gravy.

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Prep Time 20 mins

Cook Time 30 mins

Course Main Course

Cuisine Indian

Servings 2 people

Ingredients (1 cup = 240 ml) 

1x2x3x

• 3/4 cup mix chopped veggies – carrots, peas, french beans, capsicum, and corn
• 1 onion cut into cubes
• 4 tomatoes finely chopped
• 1 tablespoon oil
• 1 tablespoon butter
• 1 broken dry red chili deseeded
• 1 teaspoon jeera/cumin seeds
• 1 green chili - cut into 2 pieces/finely chopped
• pinch of hing/asafoetida
• an inch piece of ginger grated
• 4-5 garlic cloves chopped finely
• 1 teaspoon coriander powder/dhania powder
• 1 teaspoon jeera/cumin powder
• ¼ teaspoon chilli powder use more if you want it to be spicy
• ½ teaspoon garam masala powder
• 6-8 paneer cubes optional
• 1 tablespoon curd/dahi
• a few sprigs of coriander leaves chopped
• salt as per taste

Instructions

 

• First steam all the vegetables (carrots, peas, french beans and corn). You can use a steamer or a pressure cooker to steam your vegetables. Alternatively, you can also boil your veggies in a covered bowl in microwave for 6 minutes.
• In a thick bottomed pan, heat oil and butter.
• Add dry red chilli and cumin seeds. Once they splutter, add the green chilli, hing, and chopped onions.
• Saute till the onions become transparent.
• Add the ginger and garlic. Saute for a minute or till the raw smell disappears.
• Add the tomatoes and salt. Keep on stirring till the tomatoes become soft and pulpy. Cook on a medium flame.
• Once the tomatoes are soft and pulpy, add all the spice powders one by one.
• Stir the spice powders with the onion-tomato gravy.
• Mix in the boiled veggies and capsicum.
• Add curd – it’ll give a nice creamy texture as well a slight tangy flavour.
• If you are using paneer, then add paneer pieces. Cook for 2-3 mins.
• Remove from flame and garnish with finely chopped coriander.
• Serve mix vegetable sabzi with pooris, parathas, kulcha or chapatis.

Notes

•We use butter for making Punjabi sabzis. If you want to avoid butter, you may replace 1 tbsp butter with 1 tbsp ghee/oil.

•If you want, you may add cream. We have avoided cream and added dahi/curd instead.

•For your paneer cubes to be soft, heat 1 tablespoon oil in a pan and saute paneer in it for 1- 2 mins. Immediately immerse them in lukewarm water. Use as required.

Nutrition

Serving: 2g

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