Restaurant Style Mix Veg CurryVeg
Bring the taste of your favorite eatery home with this Restaurant Style Mix Veg recipe. This easy-to-follow guide walks you through perfectly frying fresh vegetables like carrots, potatoes, beans, and cauliflower, then simmering them in a rich, creamy onion-tomato gravy. Finished with aromatic spices and a touch of fresh cream, this nutritious and flavorful dish is a perfect addition to any meal. Serve hot with naan or roti for a complete dining experience.
Ingredients
For the tomato-onion paste :
1 tbsp Oil
2 no. Onion (roughly chopped)
1 no. Green Chilli
1 piece Ginger
10 cloves Garlic
8 Cashew Nuts
2 medium Tomato
1 tsp Salt
For frying vegetable :
3 tbsp Oil
1 Carrot (chopped)
1 Potato (chopped)
1 cup Beans
7 piece Cauliflower
1 cup Dried White Peas
1 Green Capsicum (chopped)
80 Paneer
For the final curry :
3 Oil
1 tsp Cumin Seeds
2 Dry Red Chilli
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
to taste Salt
1 tsp Garam masala Powder (Hot Spices)
2 tbsp Fresh Cream
1 tsp Kasuri Methi Powder
as needed Coriander Leaves (finely chopped)
Instructions
Step 1— Prepare the Tomato-Onion Paste
1
Heat 1 tablespoon of oil in a pan.
2
Add roughly chopped onions, green chilli, ginger, garlic cloves, and cashews. Sauté for 2 minutes.
3
Add chopped tomatoes and salt. Cover and cook for 5-6 minutes until the tomatoes are soft
4
Once cooled, blend the mixture into a smooth paste.
Step 2— Fry the Vegetables and Paneer
1
Heat 3 tablespoons of oil in the same pan.
2
Fry chopped carrots, potatoes, and beans for 3-4 minutes.
3
Add cauliflower florets and fry for another 3-4 minutes.
4
Mix in the frozen peas and chopped capsicum, frying for an additional 2 minutes. Remove all vegetables and set aside.
5
Fry the paneer cubes in the remaining oil for 3-4 minutes until lightly browned, then remove.
Step 3— Prepare the Final Curry
1
Heat 2-3 tablespoons of oil in the pan. Add cumin seeds and dry red chillies
2
Pour in the prepared tomato-onion paste and mix well.
3
Add turmeric powder, red chilli powder, coriander powder, and cumin powder. Cook the masala until the oil starts to separate.
4
Add a splash of water if needed to adjust consistency.
Step 4— Combine and Finish
1
Add the fried vegetables and paneer to the masala. Mix well to coat.
2
Add about a cup of warm water (or more for your preferred gravy consistency) and salt to taste.
3
Cover and cook for 10-12 minutes until the vegetables are tender.
4
Finish by stirring in kasuri methi, garam masala, and fresh cream. Cook for one final minute.
5
Garnish with fresh coriander leaves and serve hot.
