Tired of the Same Sabzi Every Day? Try This Restaurant-Style Mixed Vegetable Recipe at Home

Bored of eating the same sabzi every day? This restaurant-style mixed vegetable curry made with cauliflower, carrot, beans, peas and potato is a tasty and nutritious change. Here's the complete step-by-step recipe.

If your everyday sabzi has started to feel repetitive, a hearty mixed vegetable curry can bring the variety back to your plate. Made by simmering several vegetables together, this dish is as tasty as it is nutritious, and it pairs well with roti, paratha, naan or rice. Here's a simple way to make restaurant-style mixed vegetable curry at home.

Prepping the Vegetables
Start by washing and chopping cauliflower, carrot, beans, peas and potato into pieces of your preferred size. Heat water in a pan and parboil the cauliflower, carrot, beans and peas for 3-4 minutes. This quick blanching helps the vegetables cook faster later while keeping their natural colour intact, giving the finished dish a fresher look.

Building the Masala Base
Heat oil in a kadhai and fry the onions until golden brown. Add ginger-garlic paste and green chillies, and sauté for a few seconds until the raw smell disappears. Stir in tomato puree along with turmeric, coriander powder, red chilli powder and salt, and cook the mixture until the oil begins to separate from the masala, a sign that the spices are properly cooked.

Cooking the Vegetables Together
Once the base is ready, add the potato along with the rest of the parboiled vegetables. Mix everything well and let it cook on medium flame for 5-7 minutes, adding a little water if needed to adjust the consistency. Finish by sprinkling in garam masala and cooking for another 2 minutes so the spices blend in fully. Turn off the flame and garnish with fresh coriander leaves. The mixed vegetable curry is now ready to serve.

Why It's Good for Your Health
The biggest advantage of this dish is that it packs the nutrition of several vegetables into a single serving. Carrots are a rich source of vitamin A, while peas and beans contribute plenty of fibre. Bell peppers are loaded with vitamin C, and cauliflower is rich in antioxidants that help strengthen the body's immunity.

Tips to Make It Taste Even Better
For that restaurant or halwai-style richness, stir in a spoon of malai or fresh cream once the curry is cooked. Adding paneer cubes can make it more nutritious, while a sprinkle of kasuri methi lifts both the aroma and flavour. For a healthier version, use less oil instead of more, without compromising on taste.

What this means for you
This is useful for anyone looking to break the monotony of everyday meals at home.

• For home cooks: This budget-friendly recipe uses commonly available vegetables and delivers vitamin A, vitamin C, fibre and antioxidants in one dish, making it an easy way to improve daily nutrition for the whole family.

Questions & Answers

1. Which vegetables are used to make mix veg?
Cauliflower, carrot, beans, peas and potato are used.

2. How long should the vegetables be parboiled?
Cauliflower, carrot, beans and peas are parboiled for 3-4 minutes.

3. How do you know the masala is properly cooked?
The masala is ready when the oil starts separating and leaving the sides of the pan.

4. How long should the vegetables cook once combined with the masala?
Cook on medium flame for 5-7 minutes after adding the vegetables, then add garam masala and cook for another 2 minutes.

5. What can be added for a restaurant-style taste?
Stirring in a spoon of malai or fresh cream after cooking gives it a restaurant-style richness.

6. What are the health benefits of mix veg?
It provides vitamin A from carrots, fibre from peas and beans, vitamin C from bell peppers, and antioxidants from cauliflower that boost immunity.

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