Restaurant-Style Mixed Vegetable Sabzi Recipe

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

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.

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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.

Cook Time

Ingredients

• 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

Instructions

1. 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.
2. Remove the pan from heat, allow to cool, and then grind the onion-tomato mixture to a fine puree. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Add the paneer and mix again. Cover with a lid and cook the sabzi until soft.
9. After about 15 minutes, the vegetables should be cooked. Mix in the fresh cream and remove from heat.
10. Transfer to a serving bowl, garnish with a little cilantro, and serve with roti or chapati.

Recipe Video

© 2018 Rajan Singh Jolly