Restaurant-Style Mixed Vegetable Sabzi Recipe
Mixed vegetable sabzi is a popular side dish for an Indian meal. Prepared with one or a variety of vegetables, it is a delicious and healthy dish.
Easy to prepare, this dish can be prepared in many different ways. The recipe I am sharing here is for a restaurant-style version. I achieve the texture, taste, and look of the sabzi you would get in a restaurant by sauteing the vegetables separately and pureeing the onion-tomato gravy used for cooking the veggies.
I have also included a step-by-step video to make the recipe easier to follow.
Serve this dish with roti or chapati, the Indian flatbread.
Sabzi, also called sabji, is a popular Indian side dish that is prepared to accompany a main meal, although in some cases it can also be eaten as the main dish.
- 3 to 4 tablespoons oil
- 2 medium-sized carrots, peeled and chopped
- 1 capsicum, deseeded and cut into squares
- 50 grams cabbage, shredded
- 2 medium-sized potatoes, peeled and chopped
- 3 tablespoons malai (fresh cream)
- 1 green chilli, chopped
- 100 grams paneer, cubed
- 50 grams French beans, chopped
- 50 grams cauliflower, chopped
- 1/2 cup green peas
- 3 teaspoons hara dhania (cilantro), chopped
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon deghi mirch (red chilli powder)
- 1/2 teaspoon turmeric powder
- 2 tomatoes, chopped
- 1 medium-sized onion, sliced
- 1 tablespoon ginger-garlic paste
- Heat a pan on medium heat. Add the chopped tomatoes, sliced onions, and ginger-garlic paste. Dry-roast for about 2 minutes. Then add 1/2 cup water, stir frequently, and cook until the tomatoes soften.
- Remove the pan from heat, allow to cool, and then grind the onion-tomato mixture to a fine puree. Set aside.
- In the same pan, add 3 tablespoons of oil and keep the heat on medium. When the oil is hot, reduce heat to medium-low and put in the carrots, potatoes, and French beans. Saute until they are a bit soft, about 2 to 3 minutes.
- Now put in the cauliflower, cabbage, peas, and capsicum. Mix well and stir-cook for 1 to 2 minutes. Then remove to a bowl and set aside.
- In the pan, add 1 tablespoon of oil. Add the chopped green chilli and tomato-onion puree. Saute for 2 to 3 minutes on low-medium heat.
- Reduce heat to low and add the salt, deghi mirch, turmeric powder, garam masala, and coriander powder. Stir the spices for 30 seconds to mix them.
- Add the fried veggies and mix well. Add the cilantro and kasuri methi. Mix. Cover with a lid and cook the veggies for 3 to 4 minutes. Check and stir them in between a few times.
- Add the paneer and mix again. Cover with a lid and cook the sabzi until soft.
- After about 15 minutes, the vegetables should be cooked. Mix in the fresh cream and remove from heat.
- Transfer to a serving bowl, garnish with a little cilantro, and serve with roti or chapati.
© 2018 Rajan Singh Jolly