Looking to add some festive flair to your festive dinner table? Try out our delicious Sabji Recipe Veg Maratha – it’s simple to make and perfect for any occasion and gathering. This dish is packed with various vegetables and paneer, all cooked in a delicious tomato and onion-based gravy that features classic Maharashtrian ingredients. This mixed veg sabzi recipe is spicy and pairs beautifully with tandoori roti, naan, and Plain paratha.
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As Diwali approaches, it’s a time for gatherings with loved ones and enjoying delicious food. From appetizers to desserts, it’s the perfect occasion to prepare a lavish meal that everyone will enjoy.
However, deciding what to make for the main course can be challenging. While we have our go-to vegetables for everyday meals, we always look for new and unique sabji recipes to spice things up.
That’s why I am here to share a delightful and fragrant North Indian Gravy Recipe that will add a touch of festivity to your meal.
Today, I want to share a delicious recipe for Veg Maratha. This dish is a popular innovation in many restaurants and dhabas, just like Veg Kolhapuri, which is not made in Kolhapur but is so widely prepared and served in restaurants that it has become famous all over.
I first tried Veg Maratha at a local dhaba in India and immediately loved its delicious gravy. The gravy is made with coconut, Tomato, sesame seeds, poppy seeds, onion, Garlic, ginger, and spices. It is then topped with koftas made of mixed vegetables like cutlets.
However, I simplify the sabzi by skipping the Koktas and adding the sautéed vegetables and paneer directly into the gravy. This reduces cooking time and allows us to spend more quality time with our loved ones during the celebrations.
The name Veg Maratha comes from the fact that this dish uses a lot of vegetables and also includes classic Maharashtrian ingredients like sesame seeds, dried coconut, and poppy seeds. The gravy has a similar taste to traditional Maharashtrian cuisine, which is why it is called Maratha.
Depending on what you have and what is in season, you can easily use different vegetables in this mixed veg recipe.
If you only have frozen vegetables on hand, that’s no problem! You can still use them in this recipe, and the dish will be as tasty.
Although the cooking time might take longer, this curry recipe is simple and tastes delicious. All you need are fresh and good-quality vegetables, a few essential spices, and patience!
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Mixed Vegetables: There are lots of vegetables used in this recipe, like cauliflower, green beans, carrots, bell peppers, and green peas. You can use vegetables like potatoes and mushrooms as well. Fresh and frozen veggies both work for this recipe.
- Paneer: Along with vegetables, I have also used paneer. To make this sabji vegan, skip the paneer and use tofu.
- Spices – the sabzi is flavored with chili powder, kasuri methi (dried fenugreek leaves), salt, turmeric powder, and garam masala.
- Whole spices include cumin seeds, coriander seeds, black pepper, cinnamon, cloves, Kashmiri red-dried chilies, and green cardamom.
- Onion and Tomato – This recipe’s gravy base is made with finely chopped tomatoes and onions.
- Ginger, Garlic, and green chili – Using freshly chopped ginger, Garlic, and green chilies is crucial in this recipe.
- Dried coconut, sesame seeds, poppy seeds, and Cashews give this curry a rich restaurant-style taste. These ingredients are classic Maharashtrian, providing a unique flavor to the sabzi.
- Oil – Any cooking oil will work in this recipe.
Step-by-step process
Gravy paste
- Heat 2 tablespoon oil in a pan. Add whole spices (cumin seeds, coriander seeds, cardamom. Cinnamon, black pepper, cloves, and Kashmiri red dried chilies). Saute for a minute.
- Once the whole spices are sautéed, add ginger, Garlic, green chilies, Tomato, and onion. Cook everything for 2 minutes.
- Then add sesame seeds, poppy seeds, cashew nuts, and dried coconut powder, and cook for 2 to 3 minutes. Add 2 cups of water, mix, cover the pan, and let everything cook for 5 minutes on high flame.
- Switch off the flame and let the gravy mixture cool down.
- Once cooled down, take it into a blender jar and blend it into a smooth paste.
Cooking gravy
- Heat 2 tablespoon oil in a heavy bottom pan/pot. Add prepared gravy paste. Cook for a minute. Be careful; gravy will splutter a lot.
- Cover the pot and cook the gravy on a medium flame for 15 to 20 minutes. Stir occasionally and make sure nothing is sticking at the bottom.
Saute veggies.
- Meanwhile, heat 2 tablespoon oil in a pan. Add green beans, carrots, bell peppers, cauliflower, and green peas. Saute all the vegetables for 7 to 8 minutes or until tender. Switch off the flame and keep the vegetables aside.
Cook Veg Maratha
- Open the pot of gravy, add 2 cups of water, and mix well. Then add salt, red chili powder, turmeric powder, and garam masala. Cook for 1 to 2 minutes.
- Then add sautéed veggies, paneer, and kasuri methi. Cook everything for 4 to 5 minutes on medium flame. Add more water if needed. Give a taste test and adjust the seasoning. Veg Maratha is ready. Switch off the flame.
- Serve it with Plain Paratha, Naan, Puri, Tandoori roti, or jeera rice. Enjoy!
Serving Suggestions
Savor this veg sabji with roti, naan, paratha, or poori. You can also serve it with steamed rice or jeera rice.
Storage and Leftovers
Store any leftovers in the refrigerator for 1 to 2 days. Reheat in a pan or microwave before serving. If the gravy has become thick, add a few water splashes and mix well while reheating.
Notes, pro-tips and quick FAQs
- Use freshly chopped ginger, Garlic, and green chilies. It elevates the flavor of this dish. Don’t replace it with store-bought paste.
- I have sautéed the vegetables before adding them to the curry. Alternatively, you can steam the vegetables.
- The vegetables should be cooked through but not mushy.
- Cut the vegetables into equal sizes so they don’t turn mushy and cook evenly.
- I did not add any cream. If you want to make more decadent gravy, add a couple of tablespoon cream to it.
Yes! Just skip the paneer and use tofu. The rest of the recipe remains the same.
I always make this curry with sturdy veggies like cauliflower, bell pepper, beans, carrots, and green peas. You can also use potatoes, mushrooms, etc.
Yes, you can make this recipe two days ahead of time. Just keep the gravy and sautéed veggies separate. Before serving, mix gravy, veggies, and paneer and cook for 4 to 5 minutes.
Yes, absolutely. You can buy a mixed bag of frozen vegetables and use that. It will cut down the prep time considerably.
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Veg Maratha
Ingredients
Whole spices
- 3 cardamom
- 3 to 4 cloves
- ½ teaspoon black peppercorn
- 2 inch cinnamon sticks
- 1 teaspoon cumin seeds
- 1 ½ tablespoon coriander seeds
- 8 kashmiri red dried chilies
For Vegetables and paneer
- 1 cup carrots diced into cubes
- 1 cup bell pepper cut into square
- 1 cup beans cut into ½ inch pieces
- 1 cup cauliflower florets
- ½ cup green peas
- 450 grams paneer cut into cubes
Other ingredients
- ½ cup dry coconut powder
- 2 teaspoon poppy seeds
- 1 ½ tablespoon sesame seeds
- 15 cashew nuts
- 3 cups tomatoes chopped
- 3 cups onions chopped
- 2 tablespoon finely chopped garlic
- 1 ½ tablespoon finely chopped ginger
- 3 green chilies
- ½ teaspoon turmeric powder
- 2 teaspoon red chili powder
- 1 teaspoon garam masala
- 3 teaspoon salt or to taste
- 1 teaspoon kasuri methi
- 6 tablespoon oil divided into 3 equal parts
- water as required
Instructions
Gravy paste
- Heat 2 tablespoon oil in a pan. Add whole spices (cumin seeds, coriander seeds, cardamom. Cinnamon, black pepper, cloves, and Kashmiri red dried chilies). Saute for a minute.
- Once the whole spices are sautéed, add ginger, Garlic, green chilies, Tomato, and onion. Cook everything for 2 minutes.
- Then add sesame seeds, poppy seeds, cashew nuts, and dried coconut powder, and cook for 2 to 3 minutes. Add 2 cups of water, mix, cover the pan, and let everything cook for 5 minutes on high flame.
- Switch off the flame and let the gravy mixture cool down.
- Once cooled down, take it into a blender jar and blend it into a smooth paste.
Cooking gravy
- Heat 2 tablespoon oil in a heavy bottom pan/pot. Add prepared gravy paste. Cook for a minute. Be careful; gravy will splutter a lot.
- Cover the pot and cook the gravy on a medium flame for 15 to 20 minutes. Stir occasionally and make sure nothing is sticking at the bottom.
Saute veggies.
- Meanwhile, heat 2 tablespoon oil in a pan. Add green beans, carrots, bell peppers, cauliflower, and green peas. Saute all the vegetables for 7 to 8 minutes or until tender. Switch off the flame and keep the vegetables aside.
Cook Veg Maratha
- Open the pot of gravy, add 2 cups of water, and mix well. Then add salt, red chili powder, turmeric powder, and garam masala. Cook for 1 to 2 minutes.
- Then add sautéed veggies, paneer, and kasuri methi. Cook everything for 4 to 5 minutes on medium flame. Add more water if needed. Give a taste test and adjust the seasoning. Veg Maratha is ready. Switch off the flame.
- Serve it with Plain Paratha, Naan, Puri, Tandoori roti, or jeera rice. Enjoy!
Video
Notes
- Use freshly chopped ginger, Garlic, and green chilies. It elevates the flavor of this dish. Don’t replace it with store-bought paste.
- Make sure to stir the gravy very frequently.
- I have sautéed the vegetables before adding them to the curry. Alternatively, you can steam the vegetables.
- The vegetables should be cooked through but not mushy.
- Cut the vegetables into equal sizes so they don’t turn mushy and cook evenly.
- I did not add any cream. If you want to make more decadent gravy, add a couple of tablespoons of cream to it.
Nutrition
Warm regards,
Dhwani.
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