This restaurant-style mix veg is creamy without any heavy milk cream and butter. It has got its richness from three amazing ingredients – cashews, sunflower seeds, and poppy seeds. These nuts and seeds do not just add a nice creaminess and flavor to this recipe but also make it light. You can have a full meal and won’t feel heavy at all.
Another good thing about it is the Baked Veggies. Generally, the vegetables for this recipe are shallow-fried or maybe deep-fried. But you can get the same texture by baking. This way you can save some oil and your health too. So, try this version of vegan restaurant-style mix veg and I am sure you will love it.
Story Time
This recipe has been inspired by the mix veg of Cooking Shooking youtube channel. We love that recipe but we obviously can’t make it every now and then. We made it for special occasions or when guests come over. Everybody just loves this mix-veg. I even made it for a potluck party in my office and this was a hit. But since the veggies are shallow-fried and there is a lot of butter and cream that goes into it, it feels quite heavy.
That’s why I decided to make it healthy with no compromise on the taste. And I did it. When I made it with my healthier twist, Jatin couldn’t even guess that it has no butter or cream. And it was so tasty that we finished it in no time & still craving. You must try this recipe. It is extremely delicious and after having it, you will dream about it for days 🙂
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Steps To Make
1 – Baked Veggies
If you don’t have an oven at home, you can shallow fry the veggies – cauliflower, potato, french green beans, and carrot. You can do it by heating some oil in a pan and adding these veggies separately because they all need different times to fry. If you dump all in at the same time, some veggies might burn. Hence, shallow fry separately and take them out on tissue paper.
I prefer baking vegetables. It is an easy and healthy option. And you get the same texture in the final result. You can bake the veggies at the same time on grill mode. I bake them at 180 C, grill-fan for 15 to 20 minutes. I put cauliflower, potato, and carrot on a higher rack since they need more time to bake. I put french green beans on the middle rack, below the tray of other veggies otherwise it burns and becomes dry.
2 – Cashew & Seeds Paste
Soak cashews, sunflower seeds, and poppy seeds in some hot water. You need to soak them for around 10 minutes. It makes the paste smooth and creamy. You can even soak them overnight in room temperature water. Then just blend it with some water until smooth. You can use the same water in which they were soaked.
3 – Onion Tomato Puree
For this, first, we cook tomatoes, onion, and ginger-garlic and then blend them all together. It makes the consistency smoother. The key to getting a nice and creamy texture in this recipe is to “bhuno” it completely. Bhuno means to fry them completely till all the moisture is evaporated and the oil starts to come out. You will notice the change in texture and color once your veggies, spices, or any masala is perfectly fried or cooked or “bhuna”.
We fry (or bhuno) two things in this recipe: onion-tomato paste and cashew paste. Make sure to fry them till all the moisture is evaporated. You will start noticing some oil release when they are perfectly cooked. It will take some time so have patience. Patience is the key to making good food 🙂
Easy Swaps
- Milk: You can use either cow (or any dairy) milk or any plant-based milk in this recipe. Instead of milk, you can even add a little bit of water.
- Vegetables: You can use any vegetable of your choice.
- Cashew Paste: You can use soaked almonds, hazelnut, or flax seeds too. If you are not vegan, you can use 1/2 cup of fresh milk cream instead.
- Cooking Oil: You can either use any cooking oil or butter to cook this recipe. Any dairy or vegan butter is good for this recipe.
Is this recipe Vegan?
Yes. Of course.
Generally, restaurant-style mix veg is made with a lot of butter and milk cream. But this recipe is completely plant-based and vegan. Instead of butter, I used olive oil. I just finished it off with some vegan butter before serving. Also, instead of milk cream, I made a paste of nuts and seeds. It makes the recipe rich and creamy without making it heavy and oily.
If you want more vegan recipe suggestions, try our Thai green curry, Quick & Easy Noodle Soup, Pindi Chole, and other vegan recipes.
Serving Suggestion
To have the best experience, serve it hot. It tastes best with some Indian bread – chapati/roti, naan, tandoori roti, or parathas. For the salad, we like it with some onion, cucumber, and green chili. It tastes even better the next day. All the tastes and flavors marry each other and become tastier. The flavor and aroma get enhanced by the next day. So, make it a little extra and enjoy it twice.
Now grab all the ingredients because you are ready to make a lip-smacking vegan restaurant-style mix veg at home. This Indian curry is just perfect for any get-together or house party. It is perfect for a special weekend menu. If you like the recipe, please share the photo on Instagram and tag us too @marriedfriends. We just love to see your recreation of our recipes.
More Recipes to Try:
Happy Cooking.
Love from us.
Richa & Jatin
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