Easy Mix Veg curry | Mixed Vegetable Restaurant style at home
Mix Veg curry, is one of the most ordered North Indian items in restaurants. So, what makes this dish special? It is a combination of vegetables cooked in a spicy, creamy, and delicious gravy. This makes perfect a side dish for any Indian bread or rice variety.
Today I will share a detailed, step-wise picture recipe of restaurant-style mixed veg gravy that is easy to make and finger-licking delicious.
What is Restaurant style Mix Veg curry?
Mix veg or Mixed veg curry, is a common item in almost all Indian restaurants. Mix Veg curry is one of the famous North Indian delicacies. It is made by cooking vegetables together in onion-tomato gravy and selected spices that make the dish flavorful and delicious.
As the name says mixed veg is a combination of vegetables. Usually, at any restaurant, the vegetables used are; Carrots, Potatoes, French Beans, Cauliflower, and Green Peas.
But, at home, this curry it’s the best way to clear the leftover vegetables in the house. It is a simple and healthy curry or sabzi prepared with a choice of vegetables.
Restaurant style curries are particularly appetizing as the gravy offers a variety of flavors that expands the appetite to eat some more.
Restaurant style Mix Veg Curry is the rich and royal twist to the homestyle mix veg curry. The differences between restaurant style and homestyle are:
1. The way food is prepared.
2. Selection of spices.
3. Use of ingredients to create a richer flavor.
About this Mixed Vegetable recipe
Restaurant style Mixed Veg recipe is easy to make where vegetables are cooked in a spiced onion-tomato base flavored with spices and fresh and dried herbs.
This restaurant style mixed vegetable curry is rich, creamy, spiced, mildly sweet, and slightly tangy semi-thick curry.
We all know that restaurant-style uses more oil butter and cream to make it look appealing and thicken the gravy. A few restaurants also add color to brighten the color.
At a restaurant, Mix veg curry is served within 5-10 mins. The reason is, the parboiled or fried vegetables are tossed in gravies that are made in advance.
Need not worry, this post is not about making base gravies. Instead, it’s about making restaurant-style just using one pot.
The result is perfectly cooked vegetables in a thick gravy that are appealing to the eyes and treat to the taste buds.
The restaurant style veg curry has a unique flavor profile that makes this dish so scrumptious – spiciness from the powdered spices, tanginess from the tomato, a hint of sweetness from tomato sauce, richness and creaminess of cashews muskmelon seeds paste.
This recipe came together one day just like that by chance. My elder brother gave us a surprise visit. Recently he turned vegetarian and I only had the option to make a veg dish. So, tried an experiment with leftover vegetables from the fridge.
When the dish was tasted by family members, they were blown away by the taste which was similar to a restaurant.
After that, Mixed Vegetable curry is one of the most demanded dishes at home.
Though it’s a repetitive dish at home, I make a few changes in spice powders to give a distinct flavor each time.
I’ve simplified and made the recipe easy for you. I did not use butter and cream in this recipe, you can add both to make it tastier. All you need is a pot or kadhai, some fresh or frozen mixed vegetables, a few spice powders, and some patience.
With this mixed vegetable curry, you can enjoy restaurant style curry cooked fresh at home.
Reasons to make
One pot recipe
Easy to make
Beginner and bachelor-friendly recipe
Great option to serve for get-togethers or parties
Rich, creamy, and flavorful
A great way to use up leftover vegetables in your fridge
Perfect weekend recipe
Ideal dish for lunch box
Cut the vegetables into even size pieces. If they are uneven, the big cubes will take a long time to soften and the small size vegetables will be overcooked.
Use Bangalore tomatoes, as they are less sour compared to local tomatoes.
Dry roast the kasuri methi leaves: Dry roasting will drive off the excess moisture and makes the leaves crispier. Also, they will release a natural aroma.
Be patient while frying the onions. Saute until they turn a light golden color.
Cook the onion tomato base gravy very well. If not cooked well, there can be a raw smell of the ingredients. Cook the masala well until the moisture gets evaporated, thickens, and the oil separates on the sides of the pan and the masala. This indicates that the base ingredients are well cooked and there is no rawness left.
Saute the veggies in the base gravy. It takes a little longer for vegetables to cook, but it’s worth the time.
Do not overcook the vegetables. They will turn mushy in the gravy. The vegetables should retain the crunch.
While adding spice powders, add little water. This will prevent the masalas to burn and give a nice color to the gravy.
Cook the curry on low flame until oil floats on the top.
Ingredients to make Mix Veg curry
Vegetables: I use potatoes, carrots, beans, cauliflower, capsicum, and green peas.
You can add other veggies – Cabbage, Sweet corn, Baby corn, and Mushroom. If you like paneer, add paneer pieces at the end.
Onion and Tomato: For the base gravy.
These two ingredients are used in base gravies for many Indian dishes such as lentils and curries.
Cashews and Magaz/Watermelon seeds: The paste of these two ingredients thicken the gravy. Also, makes the gravy smooth, and creamy.
Kashmiri red chili powder: This chili powder is not spicy but adds a bright red color to Punjabi gravy.
Kitchen King Masala: This spice powder is a secret ingredient that adds flavor to the dish.
Kasuri Methi: For flavor.
Other Ingredients: Oil, Bay leaf, Cumin seeds, Turmeric powder, Coriander powder, Salt, Garam Masala and Coriander leaves.
How to make Mix Veg curry
1. Soak cashews and hot water for 20-30mins.
2. Dry roast 1 tsp kasuri methi on low flame for a few seconds till crisp. Transfer to a plate and let it cool.
3. Heat 3 tbsp oil in a pan over medium flame. Once hot, add 1 tsp cumin seeds and 2 bay leaves. Let the seeds crackle.
4 & 5. Add the 2 medium-sized onions finely chopped and saute until they turn a light golden color.
Stir at regular intervals for even cooking.
6. Add 1 tbsp ginger garlic paste and saute until the raw aroma goes away.
7, 8, & 9. Turn the flame to low and add the spice powders – 1/2 tsp turmeric powder, 1-2 red chili powder, 1 tsp kashmiri red chili powder, 1/4 tsp kitchen king masala, 1 tsp coriander powder, and 3 tbsp water. Saute and cook until the oil separates.
Water will stop the cooking process of the onion and prevent the masalas from burning.
10. Add the tomato and cashew paste.
11 & 12. Mix well and saute on medium flame until the moisture evaporates and the oil separates.
13 & 14. Add 1 cup of chopped veggies and saute for 1-2 minutes.
15. Add the frozen green peas and saute for 30 seconds.
16. Add salt to taste and mix well.
17. Next, add water to the level of veggies. Turn the flame to high and let the water come to a boil.
18. Cover the pan with a lid. Turn the flame to low and simmer the curry for 10-15 minutes or until the veggies and cooked completely.
Check once after 10 minutes. If the masala is sticking to the bottom of the pan, add 1/4 cup of hot water and continue to simmer.
19, 20, & 21. Open the lid and add 1 tbsp tomato ketchup, crushed 1 tsp kasuri methi powder, and 1/4 garam masala. Mix well and simmer the curry for 5 more minutes.
22. Turn off the flame and add chopped coriander leaves. Mix once.
23. Restaurant style Mixed Vegetable Curry is ready. Serve hot with flatbread or rice.
Mixed Vegetable sabzi can be served in a Handi (round-shaped serving bowl) or in an oval-shaped bowl, mostly used in Dhabas.
This dish can be eaten with Indian bread like rumali roti, naan, rotis, parathas, or puri.
You can store the mixed veg curry or leftovers in the refrigerator for 2-3 days in an airtight container.
Before serving, reheat in a microwave or in a pan on the stovetop. The gravy will thicken as it cools, so add little water while reheating and adjust the consistency as desired.
Shallow fry the vegetables or deep fry them and then add them to the gravy.
1. Paneer: soak the paneer pieces in hot water before you start making the curry. Add paneer pieces at the end, after step 18.
2. Soya chunks: soak them in hot water for 10-15 minutes. Squeeze to get rid of the water. Add them after step 18.
Add 1 tbsp butter and 2 tbsp cream at the end to make the curry buttery and creamy.
Replace water with milk to cook the vegetables.
If you like spicy curry, add slit or finely chopped green chilies.
More Vegetarian recipes for you:
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Mix veg curry | Restaurant style Mixed Vegetable
- 1 cup Mixed Vegetables (fresh or frozen)
- 3 tbsp Oil
- 2 nos Bay leaf
- 1 tsp Cumin seeds
- 2 Medium Onion (finely chopped)
- 3 Medium Tomatoes
- 1/4 cup Cashews + Watermelon seeds
- 1 tbsp Ginger Garlic paste
- 1 tsp Kashmiri red chili powder
- 1-2 tsp Red chili powder (I use Everest Tikhalal)
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/4 tsp Kitchen king masala
- 1 tsp Kasuri Methi (dry roast and crush to powder)
- 1 tbsp Tomato Ketchup
- 1/4 tsp Garam Masala
- Coriander leaves
- Salt to taste
- Soak cashews and watermelon seeds in hot water. Later, grind along with tomatoes.
- Dry roast kasuri methi on low flame for a few seconds till crisp. Transfer to a bowl and let it cool.
- Heat oil in a pot or kadai over medium flame. When hot, add bay leaf and cumin seeds. Let them crackle. Next, add finely chopped onions and saute till light golden color.
- Add ginger-garlic paste and saute till the raw smell goes away.
- Turn the flame to low and add spice powders, a little turmeric powder, kashmiri chilli powder, kitchen king masala, coriander powder, and little water. Mix well, water will not let the masalas burn. Cook till oil separates.
- Add tomato and cashew paste. Saute on medium flame till water evaporates and oil separates.
- Add the chopped veggies and saute for 1-2 minutes. Add the frozen green peas and saute for 30 seconds.
- Add salt to taste and mix well.
- Next, add water to the level of veggies. Turn the flame to high and let the water come to a boil.
- Cover the pan with a lid. Turn the flame to low and simmer the curry for 10-15 minutes or until the veggies and cooked completely.
- Open the lid and add tomato ketchup, crushed kasuri methi powder, and garam masala. Mix well and simmer the curry for 5 more minutes.
- Turn off the flame and add chopped coriander leaves. Mix once.
- Restaurant style Mixed Vegetable Curry is ready. Serve hot with flatbread or rice.