Restaurant-Style Mixed Vegetable Gravy

Ingredients

• 2 cups Mixed Vegetables (carrot, peas, beans, cauliflower) (fresh or frozen, cut into bite‑size pieces)
• 4 tablespoons Vegetable Oil (for frying veg and tempering)
• 1 piece Bay Leaf (whole spice for tempering)
• 4 pieces Cloves (whole)
• 1 small piece Cinnamon Stick (about 2‑inch length)
• 4 pods Green Cardamom Pods (slightly crushed)
• 1 pod Black Cardamom (optional, for smoky note)
• 4 dry pieces Kashmiri Red Chili (for color, mild heat)
• 1 teaspoon Cumin Seeds
• 1 medium Onion (finely chopped)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
• 1 large Tomato (pureed)
• 8 pieces Cashew Nuts (soaked 10 min, then ground)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1/4 cup Fresh Coriander Leaves (chopped, for garnish)
• 1 1/4 cup Heavy Cream (full‑fat for richness)
• 10 pieces Raisins (golden, optional)
• 100 grams Paneer (cubed, optional)
• 1 piece Green Chili (slit, adjust to heat preference)
• 2 tablespoons Butter (unsalted, cut into cubes)
• 2 tablespoons Pineapple (optional) (fresh, diced)

Instructions

1. Prepare Vegetables

   Wash, peel (if needed) and cut carrots, beans, cauliflower and any other vegetables into bite‑size pieces. If using frozen mixed veg, thaw and pat dry.

   Time: PT5M

2. Fry Mixed Vegetables

   Heat 2 tbsp oil in a large skillet over medium‑high heat. Add the prepared vegetables and stir‑fry until they turn a light golden color and are partially cooked, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high

3. Set Fried Veg Aside

   Transfer the fried vegetables to a plate and set aside. Keep the oil in the pan for the gravy.

   Time: PT1M

4. Temper Whole Spices

   Add another 2 tbsp oil to the same pan. Add bay leaf, cloves, cinnamon stick, green cardamom, black cardamom, Kashmiri red chili and cumin seeds. Fry for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Sauté Onion, Salt & Sugar

   Add the finely chopped onion, 1 tsp salt and 1 tsp sugar. Cook, stirring occasionally, until the onion turns deep golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Ginger‑Garlic Paste

   Stir in 2 tbsp ginger‑garlic paste and sauté for 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: Medium

7. Cook Tomato Puree

   Add the pureed tomato and cook, stirring, until the oil separates from the masala and the mixture turns a deep reddish color, about 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Grind Masala with Cold Water

   Remove the pan from heat and let the masala cool for 2 minutes. Transfer to a blender, add ½ cup cold water and the soaked cashew pieces, then blend to a smooth paste.

   Time: PT5M

9. Combine Veggies and Masala

   Return the smooth paste to the pan, add the fried vegetables, crushed kasuri methi, chopped coriander and butter cubes. Stir well and simmer for 7‑8 minutes on low heat.

   Time: PT8M

   Temperature: Low

10. Finish with Cream, Paneer & Extras

    Stir in 1¼ cup heavy cream, raisins, paneer cubes, slit green chili and optional pineapple pieces. Cook gently for another 5 minutes until everything is heated through and the gravy is glossy.

    Time: PT5M

    Temperature: Low

11. Garnish and Serve

    Turn off the heat, garnish with a handful of fresh coriander leaves. Serve hot with naan, roti, paratha or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Mixed Vegetables (carrot, peas, beans, cauliflower): any seasonal vegetables, frozen mixed veg
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Bay Leaf: none
• Instead of Cloves: none
• Instead of Cinnamon Stick: none
• Instead of Green Cardamom Pods: none
• Instead of Black Cardamom: none
• Instead of Kashmiri Red Chili: regular red chili powder (use less)
• Instead of Cumin Seeds: ground cumin (½ tsp)
• Instead of Onion: shallots
• Instead of Salt: sea salt
• Instead of Sugar: honey (½ tsp)
• Instead of Ginger‑Garlic Paste: fresh minced ginger and garlic (1 tsp each)
• Instead of Tomato: canned tomato puree (½ cup)
• Instead of Cashew Nuts: almonds
• Instead of Kasuri Methi (Dried Fenugreek Leaves): none
• Instead of Fresh Coriander Leaves: cilantro
• Instead of Heavy Cream: full‑fat coconut milk (for dairy‑free)
• Instead of Raisins: dried cranberries
• Instead of Paneer: tofu (firm)
• Instead of Green Chili: red chili flakes (¼ tsp)
• Instead of Butter: ghee
• Instead of Pineapple (optional): mango chunks

Equipment Needed

• Large Skillet or Kadai
• Cutting Board
• Chef Knife
• Blender or Food Processor
• Measuring Spoons
• Spatula or Wooden Spoon
• Ladle (optional)
• Serving Bowl (optional)
• Heat‑Resistant Bowl (for grinding) (optional)

Critical Steps — Do Not Skip

• Fry mixed vegetables until lightly browned but not burnt
• Grind the cooked masala with cold water to a smooth paste
• Add butter and cream at the end for richness and to prevent curdling
• Ensure oil separates from tomato puree before grinding

Chef Tips from the Video

• Use Kashmiri red chili for vibrant color without extra heat.
• A pinch of sugar balances the acidity of tomatoes.
• Finish with a drizzle of ghee for an authentic dhaba shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze portions for up to 1 month; thaw in refrigerator before reheating

Room temperature: Not recommended; gravy contains dairy

Make-Ahead Tips

• Prepare ginger‑garlic paste and cashew paste a day ahead and refrigerate.
• The spiced gravy base (without cream) can be made 2 days in advance; reheat gently and add cream before serving.
• Fry the mixed vegetables and store them separately; combine just before final simmer.

Frequently Asked Questions