Restaurant Style Mix Veg Curry

Crunchy vegetables in a rich, aromatic, golden-orange gravy.

Let's face it: "Mix Veg" at home usually turns into a mushy stir-fry where you can't tell the cauliflower from the potato. But order it at a restaurant, and it’s a different story.

The vegetables are vibrant and crunchy. The gravy is rich, creamy, and clings perfectly to every piece. It feels like a celebration on a plate.

Today, I am sharing the North Indian Restaurant Method. The secret lies in cooking the vegetables separately from the gravy to maintain their texture and color. We will use a special blend of spices to elevate humble carrots and beans into a royal feast.

🛒 Ingredients Checklist

1. The Vegetables (The "Mix")

Use fresh, firm vegetables. Avoid frozen if possible.

• Cauliflower (Gobi): 1 cup (florets).
• Carrots (Gajar): ½ cup (chopped lengthwise or cubes).
• French Beans: ½ cup (1-inch pieces).
• Green Peas (Matar): ½ cup (Fresh or frozen).
• Potatoes: 1 medium (cubed).
• Capsicum (Bell Pepper): ½ cup (cubed). Add this last!
• Paneer: 100g (cubed and lightly fried).

2. The Gravy Base

• Onions: 2 medium (Roughly chopped).
• Tomatoes: 3 medium (Red and ripe).
• Cashews (Kaju): 8-10 (Soaked in warm water).
• Ginger-Garlic Paste: 1 tbsp.
• Green Chilies: 2.

3. The Spices

• Kitchen King Masala: 1 tsp (This is non-negotiable for that restaurant taste!).
• Turmeric Powder: ½ tsp.
• Kashmiri Red Chili Powder: 1 tsp.
• Coriander Powder: 1 tsp.
• Kasuri Methi: 1 tsp (Dried Fenugreek).
• Fresh Cream (Malai): 2 tbsp.

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the Gravy Paste

Restaurants usually have a base gravy ready, but here is how to make it fresh:

1. Boil 2 cups of water. Add the roughly chopped onions, tomatoes, cashews, ginger, garlic, and green chilies.
2. Boil for 10-12 minutes until the tomatoes are soft and skin starts peeling off.
3. Drain the water (keep a little for grinding). Let it cool completely.
4. Blend this mixture into a super smooth, fine paste. Strain it if you want it extra silky, but for Mix Veg, a little texture is fine.

Step 2: Flash Fry the Vegetables

This is the step that prevents "mushy" veggies.

Heat 2 tbsp oil in a heavy pan. Add the potatoes, carrots, cauliflower, and beans. Sauté them on medium-high heat for 5-7 minutes. You want them to get slightly golden edges and be 80% cooked.

Note: Add the Capsicum and Peas in the last 2 minutes only, as they cook very fast. Remove all veggies from the pan and set aside.

Step 3: Cook the Masala

In the same pan, heat 2 tbsp oil/butter. Add a bay leaf and a pinch of cumin seeds.

Pour in the Onion-Tomato-Cashew paste you made in Step 1. Be careful, it might splatter!

Cover and cook on medium heat for 10 minutes. Stir occasionally. The paste needs to thicken and change color from pale orange to a deep, reddish-orange.

Step 4: Spice it Up

Once the oil separates from the sides of the masala paste, lower the heat. Add:

• Turmeric
• Red Chili Powder
• Coriander Powder
• Salt
• Kitchen King Masala

Sauté the spices for 1 minute.

Step 5: The Marriage

Add the fried vegetables and paneer cubes into the gravy. Mix gently so you don't break the paneer.

Add ½ cup of hot water to adjust consistency. Cover the lid and simmer on low heat for 5 minutes. This allows the veggies to absorb the flavors without overcooking.

Step 6: The Rich Finish

Remove the lid. The oil should be floating on top (the sign of a well-cooked curry).

Add the Fresh Cream and crush the Kasuri Methi between your palms and sprinkle it on top. Add chopped coriander leaves. Turn off the heat.

🍽 Serving Suggestions

Mix Veg Curry is versatile. Serve it hot with:

• Breads: Tandoori Roti, Naan, or Poori.
• Rice: Jeera Rice or Pulao.
• Side: Papad and Pickle.

Healthy, colorful, and delicious. Enjoy your homemade feast! 🥕🥦