Mixed Vegetable Subzi, Restaurant Style Sabzi
by Tarla Dalal
restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | with 30 mazing images.
In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is Restaurant style mixed vegetable sabzi.
The rich hue, strong aroma and irresistible taste of this Mixed Vegetable Sabzi will make you addicted to it!
A gravy of tomatoes, onions and cashew nuts forms the base of this marvellous Punjabi mixed vegetable sabzi, which features a horde of colourful and juicy veggies, which are sautéed separately in oil and then added to the gravy to enhance their flavour and get a distinct texture.
The process takes a while but the wait is worth it and it is also a good way to add up so many healthy veggies to your family’s meal. The process is divided into 3 parts. First is making the gravy, next is frying vegetables and the last is combining and cooking together. To make gravy for Punjabi mixed vegetable sabzi, combine onions, tomatoes, cashew nut , garlic, ginger and green chilli with water and cook them for a while and blend them into a smooth paste. The base for our mixed veg sabzi is ready! Further, saute all the vegetables together in a pan and once the vegetables are cooked, drain and keep aside. Next, to proceed making the recipe, reheat the remaining oil in the same pan, add whole spices which will enhance the taste of mixed veg sabzi, add the prepared gravy base and cook it till the oil starts separating. Further add Indian spice powders, that is turmeric, red chilli powder and garam masala cook the masalas. Further, if the gravy is too thick add water and the sauted and cooked vegetables and again cook for a while so that the flavor of the gravy is imparted into the veggies making them flavorful! Our restaurant style mixed vegetable sabzi is ready to be relished!!
The appearance, taste and mouth-feel of this restaurant style mixed vegetable sabzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy, and the process of sautéing the veggies separately.
Relish this Mixed Vegetable Sabzi hot and fresh, with your favourite roti or Lachha Paratha.
Also do try our restaurant style basic gravy recipes that can be used with an assortment of veggies and paneer to make a subzi - Basic Kadai Gravy, Makhani Gravy , Spinach Gravy, White Gravy, Pasanda Gravy and Kolhapuri Gravy.
Enjoy restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry with detailed step by step photos and video below.
Mixed Vegetable Subzi, Restaurant Style Sabzi recipe - How to make Mixed Vegetable Subzi, Restaurant Style Sabzi
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Mixed Vegetable Subzi
1/2 cup cauliflower florets
1/2 cup diagonally cut french beans
1/2 cup carrot cubes
1/2 cup capsicum cubes
1/2 cup potato cubes
1/4 cup oil
1 small stick cinnamon (dalchini)
1 cardamom (elaichi)
2 cloves (laung / lavang)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
salt to taste
For The Mixed Vegetable Subzi Gravy Mixture
2 1/2 cups tomato cubes
1 cup onion cubes
2 tbsp cashew nuts (kaju)
5 garlic (lehsun) cloves
2 tsp roughly chopped ginger (adrak)
3 whole dry kashmiri red chillies , broken into pieces
For Serving Mixed Vegetable Subzi
rotis/parathas
For the mixed vegetable subzi gravy mixture
- For the mixed vegetable subzi gravy mixture
- Combine all the ingredients and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Keep aside to cool completely.
- Once cooled, blend in a mixer till smooth. Keep aside.
How to proceed to make mixed vegetable subzi
- How to proceed to make mixed vegetable subzi
- To make {span class="bold1"}mixed vegetable sabzi{/span}, heat the oil in a deep non-stick pan, add the cauliflower, french beans, carrot, capsicum and potatoes and sauté on a high flame for 3 to 4 minutes or till the vegetables turn light brown in colour.
- Switch off the flame, drain the vegetables in a bowl and keep aside.
- Reheat the left over oil in the same deep non-stick pan, add the cinnamon, cardamom, cloves and the gravy mixture, mix well and cook on a medium flame for 8 to 10 minutes or till the oil begins to separate, while stirring continuously.
- Add the turmeric powder, chilli powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the sautéed vegetables, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Serve the {span class="bold1"}mixed vegetable sabzi{/span} hot with rotis or parathas.
Mixed Vegetable Sabzi – Restaurant Style Video by Tarla Dalal
Other Restaurant Style recipes:
- We have a huge collection of Restaurant style recipes on our website. So apart from restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | you can try out other recipes like:
Method for the gravy mixture
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To make the restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | we first have to make the gravy. Take a deep non-stick pan and put the tomatoes in it. They just have to be roughly chopped as they are going to be blended anyway so the cut doesn’t matter.
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Then add the onion cubes to it.
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Now add the cashews. The cashews give a rich gravy.
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Also add the garlic cloves to the pan.
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Then add the ginger as well. This will give an earthy taste to gravy.
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Add the Kashmiri red chillies as well.
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Now add 2 cups of water to the vegetables.
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Bring to a boil and cook for 8 to 10 minutes, while stirring occasionally. Keep aside to cool completely. All the ingredients are either kept whole or cut into large chunks as it all is going to be blended anyway.
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Once cooled, put all the ingredients in a blender jar.
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Blend in a mixer till smooth. Keep aside.
How to proceed with the Mixed vegetable Subzi
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Heat the oil in a deep non-stick pan. It may seem like a lot of oil but it is first used to sauté all the vegetables and then the same oiol is used to cook the gravy.
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Now we add the vegetables. First add the cauliflower.
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Then add the French beans.
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Now add the carrot.
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Add the capsicum as well. We have cut the vegetables in cubes but if you want you can chop them into smaller pieces as well.
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Finally add the potatoes.
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Mix well and sauté on a high flame for 3 to 4 minutes or till the vegetables turn light brown in colour. This not only cooks the vegetables, but gives them a better taste than boiling.
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Switch off the flame, drain the vegetables in a bowl and keep aside.
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Reheat the left over oil in the same deep non-stick pan. Now add the spices to this. First add the cinnamon.
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Now add the cardamom pods and the cloves.
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Saute for 30 seconds on a medium flame till they crackle.
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Now add the gravy mixture to the spices.
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Mix well and cook on a medium flame for 8 to 10 minutes or till the oil begins to separate, while stirring continuously. This adds a better flavor to the Mixed Vegetable Subzi.
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Add the turmeric powder. Turmeric has many health benefits and hence is included in a variety of Indian cooking.
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Add the chilli powder for spice.
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Then add the garam masala. This will give an intense and smoky flavor.
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Add salt to taste.
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Finally add ½ cup of water to make the gravy less thick.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Now add the sautéed vegetables to the Mixed vegetable Gravy.
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Mix restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
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Serve the restaurant style mixed vegetable sabzi | Punjabi mixed vegetable sabzi | mixed veg curry | hot with rotis or Lachcha parathas.
| Energy | 264 cal |
| Protein | 4 g |
| Carbohydrates | 17.9 g |
| Fiber | 4.1 g |
| Fat | 19.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 811.5 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 79 mg |
| Folic Acid | 59.7 mcg |
| Calcium | 102.6 mg |
| Iron | 1.9 mg |
| Magnesium | 57.4 mg |
| Phosphorus | 147.4 mg |
| Sodium | 28.9 mg |
| Potassium | 379.7 mg |
| Zinc | 0.8 mg |
awesome, very yummy
Hi mam this is a very very tasty recipe of yours i came across i made it and every body was praising !thanks a lot
awesome recipe, everyone loved it a lot
Very nice recipe.
Very nice recipe. I just added a little milk, cumin powder, coriander powder and pinch of sugar as per my taste.
I added little more cashew, and a pinch of sugar. It tasted awesome.
superb restaurant style subzi
Hi, I lovingly call you ''tarala masi'' in my family, circle, have tried many recipes from this app, but am writing you for the first time, regarding this recipe, I loved it very much. But observed that boiling of potatoes and cully flower takes lot of time if you add uncooked to the gravy(after sautéing along with other veg) , instead I think, if they are boiled prior to sautéing would be saving lot of time Please send your remarks Last but not least, it''s amazing recipe Regards
I tried this as my Sunday lunch dish and it was awesome !!! Thank you so much !! A simple recipe for a truly restaurant style sabzi !! Thanks again :-)
turned out really yummy and awesome. a perfect option for Sunday lunch .. thanks for the recipe !