Mix Veg Mughlai Masala | Restaurant Style Mughlai Veg Curry for Roti
Mix Veg Mughlai Masala Mix Veg Mughlai Masala is a rich, creamy restaurant style veg curry that tastes just like the one you order at your favourite dhaba.
Parboiled vegetables, capsicum and green peas are simmered in a silky gravy made with golden fried onions, a smooth ground onion masala paste, tomato puree and fragrant spices like kitchen king masala, roasted cumin and kasuri methi. A finish of fresh cream gives this mughlai sabzi its signature smooth, mildly sweet and royal taste. It is easy to make at home, and this mix veg mughlai curry pairs beautifully with warm rotis, naan or jeera rice for a special lunch or dinner.
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Tips
Cook the tomato puree well:
This step is very essential. Cook until the raw smell leaves and oil floats on top, or the gravy will taste sour and raw.
Fry the onions to golden:
Golden onions give the mughlai gravy its deep colour and restaurant style flavour.
No kitchen king masala?:
Substitute it with garam masala.
Add paneer for a richer curry:
This recipe is made without paneer, but you can add 2-3 tbsp paneer cubes along with the parboiled veggies.
No fresh cream?:
Use 1/4 cup boiled milk instead.
Use the reserved water:
The water saved from parboiling the veggies carries their flavour into the gravy.
Wait for the oil to float:
At every stage, cooking until oil floats is the sign that the masala is done.
Mix Veg Mughlai Masala | Restaurant Style Mughlai Veg Curry for Roti - Recipe Video
Mix Veg Mughlai Masala | Restaurant Style Mughlai Veg Curry for Roti
Ingredients
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To Parboil the veggies
- 3 cups water
- 1/3 cup Cauliflower
- 1/4 cup Carrot cubes
- 1/4 cup French Beans
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For Onion Paste
- 2 tbsp Oil
- 1 Onion slices
- 6-7 Almonds
- 12-15 Cashews
- 3 Green Chilies
- Kasuri methi
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For Gravy
- 5-6 tbsp Oil
- 1 tbsp Butter
- 1 tbsp Ghee
- 2 inch Cinnamon
- 3 Green Cardamom
- 3 Cloves
- 1 Bay leaf
- 1/3 cup Onion chopped
- 1 tbsp Ginger garlic paste
- 1 tbsp Coriander powder
- 1/4 tsp Turmeric
- 1 tsp Roasted Cumin Powder
- 1 tsp Kitchen King masala
- 1/4 tsp Garam masala
- 1/2 tbsp Kashmiri chili powder
- Kasuri methi
- 2 Green chili choppings
- 1/2 cup Tomato puree
- 1/3 cup Capsicum cubes
- 1/4 cup Frozen peas
- 1/2 + 1.1/4 cups Reserved Water
-
To Finish
- Sprinkle Coriander
- 3-4 tbsp Fresh Cream
Instructions
- Parboil the veggies. Drain and reserve the water.
- Heat oil and add whole spices. Add 1 bay leaf and fry well. Add 1/3 cup chopped onions and fry until golden.
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Add 1 tbsp ginger garlic paste, 1 tbsp coriander powder, 1/4 tsp turmeric, 1 tsp roasted cumin powder, 1 tsp kitchen king masala, 1/4 tsp garam masala, 1/2 tbsp Kashmiri chili powder, kasuri methi and 2 chopped green chilies. Fry the masalas well until oil floats.
- Add 1/2 cup tomato puree and cook until the raw smell leaves and oil floats. Add capsicum and peas.
- Add the ground onion masala paste and 1/2 cup reserved water. Cook until oil floats. Add the parboiled veggies and 1 1/4 cups reserved water. Sauté well and cook on medium flame until oil floats.
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Sprinkle chopped coriander and add 3-4 tbsp fresh cream. Turn off the flame and combine well. Your restaurant style Mix Veg Mughlai Masala is ready. Serve hot with warm rotis.
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