25 Apr Mix veg recipe restaurant Style

Posted at 21:05h in Glutenfree Recipes, Main Course, Vegan Recipes by blessmyfoodbypayal 0 Comments

0 Likes

Sharing is caring!

Jump to Recipe Print Recipe

Last Updated on April 25, 2023 by blessmyfoodbypayal

Mix veg recipe restaurant Style | How to make mix veg restaurant style with step wise pictorial and video method.

Vegan and Gluten-free

As the name is speaking for itself, mix veg is a sabji/curry made with the number of different vegetables mixed together into one pot and cooked with tomato onion gravy.

This mix veg is very popular dish in Indian restaurants after daal Makhani and paneer butter masala.

And the another place where you are definitely going to get this recipe is Indian Weddings.

CHOICE OF VEGETABLES

This sabji is very flexible in many ways.

You can use any of the vegetables available with you and you need not to stick to the particular vegetable/s.

We have used 11 vegetables in this recipe because recently we had made sambar and pav bhaji, so many of the different vegetables were purchased and few were still left in the refrigerator.

But you need not to follow the similar choice of vegetables and look for what you like, be it 3,4, 5 or any number of vegetables.

Furthermore, also there’s no specific limit with respect to the quantity of vegetables you need to have. Anyone can be more and any other can be less.

Actually it happens many a times with we all that some of the vegetables are left behind in refrigerator, which are not enough to be cooked alone, being too less in quantity. In that case, this recipe comes to rescue and uses whatever left with you.

All you just need to have few vegetables in hand which can fulfill the number of your servings.

This recipe is inspired from CookingShooking YouTube channel.

VEGETABLES YOU CAN USE IN THIS RECIPE

Although there’s no specific vegetables which you can use in this recipe, however presenting a list of vegetables for your convenience:

Potatoes
Green peas
Broccoli
Capsicum/bell pepper (green, red, yellow)
Cauliflower
Cabbage
Mushrooms
Drumsticks
Bitter gourd
Carrots
Green Beans
Brinjal
Lotus stems
Bhindi/okra
Sweet Corns
Baby Corns and
Paneer or tofu (if vegan) .

For extra rich and creaminess, you can add some cream or malai at the end of the cooking. However vegans need to skip this step.

SERVING OF MIX VEG

Although you can eat it with rice or chapati but it tastes best with naan or laccha paratha.

STEP WISE PICTORIAL RECIPE OF MIX VEG RECIPE RESTAURANT STYLE

CUTTING OF VEGETABLES

1.Wash and cut the vegetables. Potatoes need to be kept in water after cutting, otherwise they will turn dark. You can use more/less or any of the vegetables of your choice or as per seasonal availability of them.

MAKING OF TOMATO ONION PASTE

2. Add 3 roughly chopped tomatoes and 2 roughly chopped onions in a pan.

3. Also add 2 green chilies, small piece of ginger, 7-8 garlic cloves and 1 cup water.

4. Boil for 20 minutes.

5. Let them cool completely.

6. Grind to a fine paste. Keep aside.

MAKING OF MIX VEG

7. Add 3 tbsp of oil in a pan.

8. Firstly add potatoes, Drumsticks, carrot and lotus stems. Do note that firstly add those vegetables which needs more time of cooking.

9. Saute the vegetables.

10. Put a lid and let vegetables cook for just 8-10 minutes on moderate heat. You must stir in between to prevent vegetables from burning.

11. Then add cauliflower, french beans and peas.

12. Saute them too and cook for 8-10 minutes with a lid on.

13. Then add last batch of vegetables i.e. capsicum, brinjal, okra and cabbage.

14. Again saute them and cook with a lid on for 8-10 minutes.

15. Now create an empty space in the pan in between the vegetables.

16. Add 1 tbsp cumin seeds in the center and let it turn slightly brown.

17. Add 1/4 tsp turmeric powder, Red chilli powder to taste, 1 tbsp coriander powder, 1 tsp garam masala, 1 tsp dry mango powder and 2 tbsp coriander leaves. Mix.

18. Lastly add tomato onion paste and give a mix along with all the vegetables.

19. Put a lid on and cook 8-10 minutes or until raw smell of tomatoes is completely gone.

20. Then add 1 tsp sugar and 1 tsp kasuri methi. Mix.

21. Lastly add 1 papad after crushing it.

Give a good mix and your restaurant Style mix veg is ready. Enjoy.

ALSO SEE

MIX VEG RECIPE RESTAURANT STYLE- RECIPE CARD

Mix veg recipe restaurant Style

blessmyfoodbypayal

Mix veg is a sabji/curry made with the number of different vegetables mixed together into one pot and cooked with tomato onion gravy.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 50

Course Main Course

Cuisine North Indian

Servings 4

Ingredients

FOR TOMATO ONION PASTE

3 Tomatoes
2 onions
2 green chilies
Small piece of ginger
7-8 garlic cloves
1 cup water

VEGETABLES (You can use any vegetables of your choice)

1 potato (cut into cubes)
1/4 cup Green peas
1 small Capsicum (chopped)
1/2 cup Cauliflower florets
1/2 cup Cabbage (shredded)
1 Drumstick (cut into 2 inches pieces)
1 Carrot (cut into small pieces)
8-10 Beans (cut into small pieces)
2 medium Brinjal (cut into small pieces)
1 Lotus stem (cut into thin strips)
8-10 Bhindi/okra (cut into 1 inch pieces)

SPICES & OTHER INGREDIENTS

1 tbsp cumin seeds
1/4 tsp turmeric powder
Red chilli powder to taste
1 tbsp coriander powder
1 tsp garam masala
1 tsp dry mango powder
1 tsp Kasuri Methi
2 tbsp coriander leaves
1 tsp sugar
1 roasted Papad
3 tbsp Oil

Instructions

CUTTING OF VEGETABLES

Wash and cut the vegetables. Potatoes need to be kept in water after cutting, otherwise they will turn dark. You can use more/less or any of the vegetables of your choice or as per seasonal availability of them.

MAKING OF TOMATO ONION PASTE

Add 3 roughly chopped tomatoes and 2 roughly chopped onions in a pan.
Also add 2 green chilies, small piece of ginger, 7-8 garlic cloves and 1 cup water.
Boil for 20 minutes.
Let them cool completely.
Grind to a fine paste. Keep aside.

MAKING OF MIX VEG

Add 3 tbsp of oil in a pan.
Firstly add potatoes, Drumsticks, carrot and lotus stems. Do note that firstly add those vegetables which needs more time of cooking.
Saute the vegetables.
Put a lid and let vegetables cook for just 8-10 minutes on moderate heat. You must stir in between to prevent vegetables from burning.
Then add cauliflower, french beans and peas.
Saute them too and cook for 8-10 minutes with a lid on.
Then add last batch of vegetables i.e. capsicum, brinjal, okra and cabbage.
Again saute them and cook with a lid on for 8-10 minutes.
Now create an empty space in the pan inbetween the vegetables.
Add 1 tbsp cumin seeds in the center and let it turn slightly brown.
Add 1/4 tsp turmeric powder, Red chilli powder to taste, 1 tbsp coriander powder, 1 tsp garam masala, 1 tsp dry mango powder and 2 tbsp coriander leaves. Mix.
Lastly add tomato onion paste and give a mix along with all the vegetables.
Put a lid on and cook 8-10 minutes or until raw smell of tomatoes is completely gone.
Then add 1 tsp sugar and 1 tsp kasuri methi. Mix.
Lastly add 1 papad after crushing it.
Give a good mix and your restaurant Style mix veg is ready. Enjoy.