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.
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 🙂
- 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.
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:
Love from us.
Richa & Jatin
Restaurant-Style Mix Veg – Healthy, Spicy & Vegan.
Creamy. Healthy. Light.
- 2 cup Cauliflower small florets
- 1 cup Potato cut into small cubes
- 1/2 cup Capsicum cubed
- 1/2 cup French Green Beans cut into 2-Inch piece
- 1/2 cup Carrot sliced
- 1/2 cup Peas
- 2 tbsp Cooking Oil
- Salt to sprinkle
- 2 tbsp Cashews
- 1 tbsp Sunflower Seeds
- 1 tbsp Poppy Seeds
- 1/2 cup Water to soak
Onion Tomato Puree
- 1 (large) Onion cut into big pieces
- 3 (medium) Tomatoes cut into big pieces
- 4 clove Garlic peeled
- 1-Inch Piece Ginger cut
- 1 tbsp Cooking Oil
Spices & Other Ingredients
- 2 tsp Red Chilli Powder
- A Pinch of Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 1/2 tsp Garam Masala
- 1 tsp Dried Fenugreek Leaves (Kasoori Methi)
- 2 to 3 tbsp Cooking Oil
- Coriander leaves to garnish
- 1 to 2 Vegan Butter
- 1/2 cup Plant-Based Milk
- Preheat oven to 180 C, grill-fan mode.
- In a baking tray, add cauliflower, carrot, and potato. Pour over some cooking oil, sprinkle some salt and toss well. Spread the veggies on the tray. Make sure they don't overlap.
- In a separate small baking dish, add french green beans and repeat the same - pour some oil, sprinkle some salt, toss and spread.
Do not bake capsicum and peas. We will use them later.
- Place the first baking tray on the top rack since they need more time to grill and the tray with french beans on the middle rack.
- Bake for 15 to 20 minutes or until veggies are slightly roasted and brown. Keep them aside.
- Soak cashews, sunflower seeds, and poppy seeds together in some hot boiling water. Soak them for around 10 minutes.
- Add it to a blender and make a fine and smooth paste. Keep it aside.
Onion Tomato Puree
- Heat some oil in a pan.
- Add onion, tomato, ginger, and garlic. Saute till tomatoes are soft and mushy.
- Remove from the flame and let them cool down.
- Add them to a blender and blend until smooth.
- In a deep pan, add around 2 to 3 tbsp of cooking oil. Heat.
- Add cumin seeds and let them sizzle for a few seconds or until brown.
Keep an eye. They burn fast.
- Add onion tomato paste, red chili powder, salt to taste, and turmeric powder. Let them cook for 15 to 20 minutes on medium-low flame. Cook until all the moisture is evaporated and it starts to separate oil.
- Add cashew paste and cook for 5 to 7 minutes. Once done, it will start to release some oil. You will notice the change in texture.
- Add capsicum and green peas and cook for 1 to 2 minutes.
- Add dhania powder, roasted cumin powder, and garam masala. Mix for a few seconds.
- Add baked veggies and mix combine everything well.
- Add kasoori methi by crushing it between your palms. Mix well.
- Add milk and mix everything well. Switch off the flame.
- Finish it off with some vegan butter on top. Garnish with chopped coriander leaves. Mix and it is ready to be served.
- Enjoy your homemade happy meal with some roti, paratha, or naan.