Mixed Vegetable Curry Recipe | Restaurant Style Mixed Vegetable Subzi

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

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Mixed Vegetable Curry Recipe | Restaurant Style Mixed Vegetable Subzi

Course: Accompaniment, Veg Gravies

Cuisine: Indian, Indian Recipes, North Indian

Equipments Needed

• Heavy Bottomed Pan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 people

Calories: 145kcal

Author: Sowmya Venkatachalam

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.

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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!

Mixed Vegetable Curry Recipe

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!