This mixed veg handi sabzi recipe is where your search ends for the most authentic restaurant style sabzi. A lot of us home cooks we aspire to make “restaurant style” food at home.
Mixed Veg Handi Sabzi – Restaurant secrets revealed
But often times even if we follow the exact recipes by chefs there is something, an X factor , that is missing. What is this missing thing? Is it some secret ingredient or some technique?! Or do restaurant kitchens have some secret magic potion cauldrons?
In this veg handi sabzi recipe I am going to share 2 main reasons why that secret smoky aroma and perfect balance of aromatics is sometimes missing in even the most meticulously prepared home food.
The first thing to consider is that most restaurants ready the “mis en place” i.e. french for the meal prep much in advance before the lunch/dinner service begins. In this case the gravy is prepared a day in advance and then refrigerated, this gives all the Flavours of the spices to infuse really well into the gravy, giving it a very interesting depth of flavour, hard to achieve in just the short time of cooking it.
The second important difference is the SIZE OF THE GAS BURNERS.
In restaurants, usually individual orders are prepared in woks over very large gas burners that have a tall, powerful flame. In such a utensil when oil and water is heated together, they form small droplets that rise in the air. When these small sprays come in contact with open flame, they catch fire. This causes the entire dish to have a flambe effect for a few seconds. This unique technique lends a very distinct smokey flavour and aroma to restaurant style sabzis. I have shared more details about how you can mimic this technique at home with limited resources in the Youtube video !!
If you like making restaurant style food at home, you can also try my Paneer makhani/ Paneer butter masala recipe.
Onion- 200 gms or 3 medium size
Tomato – 150 gms or 2.5 medium size
Cashewnuts – 2 tsp
Ginger 1 inch
Garlic – 3-4 cloves
Cassia bark – 1, 2 inch piece
Green cardamom- 2
Bay leaves – 2
Black cardamom – 1
Cumin seeds – 1/2 tsp
Coriander seeds – 1/2 tsp
Garam masala- 1 tsp
Salt – to taste
Sugar – 1/2 tsp
Haldi – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1.5 tsp
Kashmiri red chilly powder- 4 tsp
Oil – 6 Tbsp
Kasuri methi – 2 tsp
Kitchen king masala – 1.5 tsp
Finely chopped ginger – 1 tbsp
Finely chopped garlic – 1 Tbsp
- In a heavy bottom pan , heat some oil. Add in the whole spices like cloves, cinnamon, bay leaves, cardamom, black cardamom, cumin seeds and coriander seeds. Let them sizzle till they release their fragrance.
- Then add the tomatoes, onions, ginger , garlic and cashews along with some water.
- Cover with lid and cook for 10 – 12 mins till the onions and tomatoes soften.
- Let this cool down for sometime then remove all the whole spices and make a fine puree. If you crush the spices it will become too strong.
- In a shallow frying pan, heat some oil.
- Then add the finely chopped ginger and garlic. Also add the onions and capsicum. Fry them till they become transclucent.
- Then add Kitchen king masala, Garam masala, turmeric powder, Kashmiri chilly powder, Coriander powder, Cumin powder. Roast the dry masala.
- Add ½ cup of water and bring all this to a boil.
- Then add the onion – tomato puree to this.
- Add kasuri methi and sugar. Add boiled vegetables of choice to this gravy.
- Cover and let this cook for 10-12 mins on low flame. Keep stirring occasionally so it doesn’t burn on the bottom.
- To get the exact smokey taste of restaurant style food, take a small tempering vessel preferably with a long handle. Add oil to it. Heat this on the biggest burner in your gas range.
- Once the oil has heated, reduce the flame and add red chilly powder, cumin powder and kasuri methi. Let them sizzle for a few seconds.
- Then add ¼ cup of water and increase the flame to high. As soon as you increase the flame, give it a slight stir and u will see that the mix catches fire , like flambe. ( for more details, please watch the video.
- Flambe it for 1 – 2 more times and then pour the tempering on the sabzi.
- Mix it well and serve the veg handi hot with roti or naan.
- I like to use Everest brand kitchen king masala.
- While flambe-ing the final tempering keep your body and face away from the flame. Use a vessel with a long handle. Be very careful if you are new to cooking. Practice EXTREME caution while following this step.
You can watch the video recipe : –