Mixed Vegetable Curry Recipe | Restaurant Style Mixed Vegetable Subzi
Mixed Vegetable curry, a rich creamy gravy made with mixed vegetables, Paneer along with mild spices topped with fresh cream. This is a perfect accompaniment for any Indian Flat breads like Roti/thepla/paratha/naan. Even for simple jeera rice, this rich and creamy mixed veg curry is a perfect side dish.
Mixed vegetable Curry or subzi is one of the popular accompaniment for Roti/Naan or any Indian flat bread. The mixed vegetables along with paneer are cooked in creamy onion-tomato gravy which is finally enriched with fresh cream and garnished with coriander leaves. Most of us make kurma with mixed vegetables which involve grinding nuts, coconut. But this mixed vegetable curry is simple, easy to make without much hassle. This rich and creamy mixed vegetable curry is a perfect treat to our taste buds!
Tips for making Mixed Vegetable Curry:
- Butter gives a nice flavor to the curry. For vegan replacement, you can use coconut oil
- Capsicum should always be stir-fried separately to retain its crispness
- Grinding of onion-tomato mixture is optional. But if we want rich and creamy curry, we can grind the onion-tomato to a paste
- If we use store-bought paneer, then soak the paneer in hot water until we are ready to add it to the gravy. This will ensure paneer to be soft
- Adding Kasoori methi is optional. But it adds a nice flavor the curry. Also at the end we can add 1/4 tsp of garam masala
- Fresh Cream is added to give a creamy texture and to increase the flavor. For vegan, we can replace fresh cream with coconut cream
Recipe Card for Mixed Vegetable Curry Recipe | Restaurant Style Mixed Vegetable Subz
Mixed Vegetable Curry Recipe | Restaurant Style Mixed Vegetable Subzi
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 145kcal
Mixed Vegetable curry, a rich creamy gravy made with mixed vegetables, Paneer along with mild spices topped with fresh cream. This is a perfect accompaniment for any Indian Flat breads like Roti/thepla/paratha/naan. Even for simple jeera rice, this rich and creamy mixed veg curry is a perfect side dish.
Print Recipe
Ingredients
Veggies
- 1 Carrot Washed, peeled, cubed
- ¼ Cup Beans Finely Chopped
- 2 Potato boiled, cubed
- 1 Green Capsicum Cubed
- ¼ Cup Green Peas 1 Cup - 250ml
- 1 Onion Finely Chopped
- 2 Tomato Cubed
Spices
- 1 tbsp Ginger Garlic Paste
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Red Chili Powder
- 1 tsp Kasoori Methi (Dry Fenugreek Leaves)
Other Ingredients
- ¼ tsp Turmeric Powder
- 1.5 tsp Salt Adjust As Needed
- 250 gms Paneer Cubed
- ¼ Cup Fresh Cream
- 1 tbsp Coriander Leaves For Garnishing
- 6 tbsp Butter
- 2 tbsp Oil
Instructions
Stir-Fry Veggies
- Heat 3 Tablespoon of Butter in a pan. Add carrots, potatoes and green peas and saute the veggies in medium flame till the veggies are tender
- Once the veggies are tender and soft, add capsicum and green peas and cook for 2-3 minutes and then take these sautéed veggies aside
Preparing Onion-Tomato Mixture
- In the same pan, add the oil and add onions. Sauté the onions till translucent
- When the onions are translucent, add tomatoes and cashews and cook them till the tomatoes are mushy
- Cool the onion-tomato mixture and then grind it to a paste in a mixer
Preparing Subzi
- Again heat the remaining butter in a pan. Add the ginger-garlic paste and cook for a minute.
- Then, add the onion-tomato-cashew paste and cook in low flame for a minute
- Then add red chili powder, coriander powder, cumin powder and turmeric Powder and salt and stir well
- Add cooked veggies, paneer and mix everything well
- Crush the kasoori methi and add it to the gravy and mix well
Serving
- Add fresh cream and switch off the flame
- Finally garnish with coriander leaves and serve hot!
Video
Notes
We can replace heavy cream with Coconut cream
Nutritional Info
Nutrition Facts
Mixed Vegetable Curry Recipe | Restaurant Style Mixed Vegetable Subzi
Amount Per Serving (1 Cup)
Calories 145
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 23g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step Pictures:
- Heat 3 Tablespoon of Butter in a pan. Add carrots, potatoes and green peas and saute the veggies in medium flame till the veggies are tender
- Once the veggies are tender and soft, add capsicum and green peas and cook for 2-3 minutes and then take these sautéed veggies aside
- In the same pan, add the oil and add onions. Sauté the onions till translucent
- When the onions are translucent, add tomatoes and cashews and cook them till the tomatoes are mushy
- Cool the onion-tomato mixture and then grind it to a paste in a mixer
- Again heat the remaining butter in a pan. Add the ginger-garlic paste and cook for a minute.
- Then, add the onion-tomato-cashew paste and cook in low flame for a minute
- Then add red chili powder, coriander powder, cumin powder and turmeric Powder and salt and stir well
- Add cooked veggies, paneer and mix everything well
- Crush the kasoori methi and add it to the gravy and mix well
- Add fresh cream and switch off the flame
- Finally garnish with coriander leaves and serve hot!
- Serve the delicious Mixed Vegetable Curry with any Indian Flat Bread!
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| Mixed Vegetable Curry Recipe |
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