1. Introduction — What is Dhaba Style Mixed Veg Curry?

• Dhaba-style dishes are known for their bold flavors, rustic texture, and rich aroma.
• This Mix Veg Curry captures the authentic roadside dhaba taste using simple frozen mixed vegetables.
• The curry is creamy, slightly spicy, and cooked with onions, tomatoes, ginger-garlic, butter, and aromatic spices.
• Perfect to serve with roti, naan, paratha, jeera rice, or steamed rice.
• Frozen mix vegetables like carrots, beans, peas & cauliflower make this recipe extremely convenient and consistent.
• The recipe uses restaurant-style cooking methods like slow-frying masalas, layering spices, and finishing with cream or butter.

2. Ingredients (Point-Wise & Easy to Follow)

Vegetables

• 2 cups Frozen Mixed Vegetables
  (carrot, beans, peas, cauliflower)
• ½ cup Frozen Green Peas (optional but recommended)
• 1 medium onion (finely chopped)
• 2 medium tomatoes (pureed)
• 1 green chili (slit)

Aromatics

• 1 tbsp ginger-garlic paste
• 1 tbsp butter (for dhaba taste)

Whole Spices

• 1 bay leaf
• 1 cinnamon stick
• 3–4 cloves
• 3 cardamom pods
• 1 tsp cumin seeds

Powder Spices

• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp crushed kasuri methi
• ½ tsp black pepper
• 1 tsp kitchen king masala (optional but gives dhaba taste)
• Salt as required

Liquids

• 3 tbsp oil
• ½ cup water (or more depending on gravy thickness)
• 3 tbsp fresh cream OR ¼ cup milk (for creaminess)

Garnishing

• Coriander leaves (finely chopped)
• ½ tsp lemon juice (optional)

3. Equipment Required

• Deep kadhai or heavy-bottomed pan
• Spatula
• Knife and chopping board
• Bowl for vegetables
• Mixer grinder (for tomato puree)
• Measuring spoons

4. Preparation Steps (Before Cooking)

Step A: Prepare Frozen Vegetables

• Take 2 cups Frozen Mix Vegetables and rinse once to remove ice crystals.
• No need to boil them separately; they will cook in the gravy.
• Keep aside in a bowl.

Step B: Prepare Onion & Tomato Base

• Finely chop 1 medium onion.
• Puree 2 tomatoes in a blender (do not add water).
• Keep ginger-garlic paste ready.

Step C: Assemble Spices

• Keep whole spices, powdered spices, kasuri methi ready.
• Dhaba-style cooking requires quick addition of spices, so keep them organized.

5. Step-by-Step Cooking Instructions

⭐ Phase 1 – Heat Oil & Add Whole Spices

• Place kadhai on medium flame.
• Add 3 tbsp oil + 1 tbsp butter (this gives dhaba aroma).
• Once hot, add:
  • 1 tsp cumin
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cloves
  • 3 cardamom pods
• Allow them to crackle and release fragrance.
• This sets the base for the classic dhaba-style flavor.

⭐ Phase 2 – Sauté Onions

• Add finely chopped onions.
• Sauté for 5–6 minutes until they turn golden brown.
• Do not rush; caramelized onions give color and richness to the gravy.

⭐ Phase 3 – Add Ginger-Garlic Paste

• Add 1 tbsp ginger-garlic paste.
• Sauté for 1 minute until raw smell disappears.
• Add slit green chili for mild heat.

⭐ Phase 4 – Add Tomato Puree

• Add tomato puree into the kadhai.
• Mix well.
• Cook for 5–7 minutes until oil starts separating from sides.
• This step is important—dhaba-style gravies are cooked slowly to deepen the flavor.

⭐ Phase 5 – Add Powdered Spices

Add the following spices:

• 1 tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp black pepper
• 1 tsp kitchen king masala
• Salt

Mix well and cook for 2–3 minutes until masala thickens and turns aromatic.

⭐ Phase 6 – Add Frozen Mixed Vegetables

• Add 2 cups Frozen Mixed Vegetables.
• Add the extra ½ cup Green Peas if desired.
• Mix well so the masala coats all veggies.

⭐ Phase 7 – Add Water & Slow Cook

• Add ½ to 1 cup water depending on desired gravy thickness.
• Stir gently.
• Cover with a lid and cook on low flame for 10–12 minutes.
• Frozen vegetables cook quickly, absorbing all the masala flavors.

⭐ Phase 8 – Add Cream & Dhaba Flair

After vegetables are cooked:

• Add 3 tbsp fresh cream OR ¼ cup milk.
• Add ½ tsp kasuri methi (crushed between palms).
• Add ½ tsp garam masala.

Mix softly and let simmer for 3 minutes.
You will see the gravy turn thick, silky, and dhaba-style rich.

⭐ Phase 9 – Final Balance of Flavors

• Taste the curry.
• Adjust salt or chili as needed.
• Add ½ tsp lemon juice if you want a slight tang.
• Add chopped coriander leaves.

⭐ Phase 10 – Resting Time

• Turn off flame and let curry rest for 5 minutes.
• This helps flavors deepen and become more balanced.

6. Serving Suggestions

Serve hot with:

• Butter roti
• Tandoori roti
• Garlic naan
• Plain naan
• Lachha paratha
• Jeera rice
• Veg pulao
• Steam rice

Dhaba-style curry tastes best with ghee rice, jeera rice, or soft chapatis.

7. Storage & Reheating

Storage

• Store in airtight box for 2 days in refrigerator.
• Cream-based curries should not be frozen (texture separates).

Reheating

• Add 2 tbsp water while reheating to refresh gravy.
• Heat on low flame for 3–4 minutes.

8. Nutrition per Serving (Approx.)

• Calories: 350 kcal
• Carbs: 28 g
• Protein: 7 g
• Fat: 15 g
• Fiber: 5 g

9. Chef Tips for Dhaba Taste

✔️ For Rich Flavor

• Use 1 tbsp butter along with oil.
• Slow-cook onions until golden brown.

✔️ For Smoky Aroma (Optional)

• Heat a small piece of coal until red.
• Place a steel bowl inside curry.
• Add hot coal + ½ tsp ghee.
• Cover pot for 2 minutes.

✔️ For Thick Gravy

• Add 1 tbsp cashew paste.
• Add more tomato puree if needed.

✔️ For Spiciness

• Add 1 extra green chili.
• Increase red chili powder quantity.

✔️ For Restaurant Texture

• Add 1 tbsp fresh cream before serving.