Mix veg/sabzi is a popular Indian dish that is prepared in lots of different styles with different vegetables. This recipe is a common dhaba style recipe that is served in roadside restaurants. It is so delicious, rich, and very simple to make.
The main vegetables used in this recipe are carrots, potatoes, cauliflower, beans, peas, and paneer. You can change the vegetables according to your choice. This mix sabzi has flavorful thick gravy made from onion, tomatoes, and spices.
You can skip cream if you want to cut the calories. Serve this mix sabzi with a fresh paratha, simple roti, or naan.
Ingredients
- 200 g potato diced
- 100 g cauliflower small florets
- 100 g green beans French beans
- 200 g tomato chopped
- 150 g Onion diced
- 150 g carrot diced
- 100 g green bell pepper diced
- 100 g gm green peas
- 100 g paneer / cottage cheese
- 2 tbsp peanut oil
- 1 tsp cumin seeds
- 1 tsp ginger finely chopped
- 2 green chilli chopped optional
- 1 tsp coriander powder
- 1 tsp kashmiri chilli powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp garam masala powder
- 1 tsp ginger juliennes
- 2 -3 tbsps coriander leaves chopped
- 2-3 tbsp cream
How to make mix veg dhaba style
In a kadai, heat 1 tbsp oil and sauté garlic and green chllies for a minute. Add onions and stir-fry for 2 minutes then add tomatoes and cook until the tomatoes are pulpy.
Turn off the heat and allow this mixture to cool for few minutes. Pour into a food processor and blend to make a smooth paste. Set aside.
Heat the remaining 1 tbsp oil and add cumin seeds. When they start to pop up, reduce the heat to low and start adding vegetables one by one.
Cook the vegetables until 50% cooked then add 3-4 tbsp water and masala paste. Add Kashmiri red chilli powder, coriander powder, turmeric powder, garam masala powder, and salt.
Cook for 10 minutes and stir every 2-3 minutes. Once all the vegetables are cooked, add cream and mix well.
Sprinkle the chopped coriander and serve with paratha or roti.
Mix Veg Recipe Dhaba Style
Ingredients
- 200 g potato diced
- 100 g cauliflower small florets
- 100 g green beans French beans
- 200 g tomato chopped
- 150 g Onion diced
- 150 g carrot diced
- 100 g green bell pepper diced
- 100 g gm green peas
- 100 g paneer / cottage cheese
- 2 tbsp peanut oil
- 1 tsp cumin seeds
- 1 tsp ginger finely chopped
- 2 green chilli chopped optional
- 1 tsp coriander powder
- 1 tsp kashmiri chilli powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp garam masala powder
- 1 tsp ginger juliennes
- 2 -3 tbsp coriander leaves chopped
- 2-3 tbsp cream
Instructions
- In a kadai, heat 1 tbsp oil and sauté garlic and green chllies for a minute. Add onions and stir-fry for 2 minutes then add tomatoes and cook until the tomatoes are pulpy.
- Turn off the heat and allow this mixture to cool for few minutes. Pour into a food processor and blend to make a smooth paste. Setaside.
- Heat the remaining 1 tbsp oil and add cumin seeds. When they start to pop up, reduce the heat to low and start adding vegetables one by one.
- Cook the vegetables until 50% cooked then add 3-4 tbsp water and masala paste. Add Kashmiri red chilli powder, coriander powder, turmeric powder, garam masala powder, and salt.
- Cook for 10 minutes and stir every 2-3 minutes. Once all the vegetables are cooked, add cream and mix well.
- Sprinkle the chopped coriander and serve with paratha or roti.
