Restaurant-Style Mixed Vegetable Sabzi Recipe
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.
Mixed vegetable sabzi is a popular side dish to 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.
Cook Time
Ingredients
- 3-4 tbsp 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 tbsp 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 tsp hara dhania (cilantro), chopped
- 1 tsp kasuri methi (dry fenugreek leaves)
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1.5 tsp salt
- 1/2 tsp deghi mirch (red chilli powder)
- 1/2 tsp turmeric powder
- 2 tomatoes, chopped
- 1 medium sized onion, sliced
- 1 tbsp ginger-garlic paste
Restaurant-Style Mixed Vegetable Sabzi Recipe
Instructions
- 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 tbsp 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 2-3 minutes.
- Now put in the cauliflower, cabbage, peas, and capsicum. Mix well and stir cook for 1-2 minutes. Then remove to a bowl and set aside.
- In the pan, add a tbsp of oil. Add the chopped green chilli and tomato-onion puree. Saute for 2-3 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 to mix for 1/2 a minute.
- Add the fried veggies and mix well. Add the cilantro and kasuri methi. Mix. Cover with a lid and cook the veggies for 3-4 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 are 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.
Questions & Answers
© 2018 Rajan Singh Jolly
Comments
AUTHORThank you manatita.
I enjoyed looking at how the fried vegetables: cabbage, cauliflower, herbs, peas, etc was done. Yes, a great side dish, alright.
- AUTHOR
It is a yummy mixed vegetable dish Peggy. Maybe you could give it a try. Thank you.
That sounds like a delicious combination of vegetables and flavorings. Thanks!
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