Mix Veg Sabzi

Introduction

Mix veg sabzi is the ultimate clean-out-the-fridge curry — a colourful medley of seasonal vegetables cooked in a light onion-tomato masala. It is quick, healthy and endlessly adaptable to whatever vegetables you have. A perfect everyday sabzi for roti and dal-chawal meals.

Recipe facts

Preparation time: 15 minutes. Cooking time: 20 minutes. Total time: 35 minutes. Servings: 4. Difficulty: Easy.

Ingredients

1 cup cauliflower florets; 1 cup chopped carrots; 1 cup chopped French beans; 1 cup green peas (fresh or frozen); 1 capsicum, diced; 2 potatoes, cubed (optional); 2 tablespoons vegetable oil; 1 teaspoon cumin seeds; 1 large onion, finely chopped; 1 tablespoon ginger-garlic paste; 2 medium tomatoes, chopped; 1 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 tablespoon coriander powder; half teaspoon garam masala; 1 teaspoon salt, or to taste; 2 tablespoons fresh coriander leaves, chopped.

Instructions

1. Chop all vegetables into similar bite-sized pieces so they cook evenly.
2. Heat oil in a large kadhai. Add cumin seeds and let them crackle.
3. Add the onion and sauté for 5 minutes until golden. Add ginger-garlic paste; cook 1 minute.
4. Add tomatoes, turmeric, red chilli powder and coriander powder. Cook 6 minutes until the masala thickens.
5. Add the hard vegetables first — carrots, beans, potatoes, cauliflower. Mix well, add 100 ml water, cover and cook 8 minutes.
6. Add peas and capsicum, cover and cook 5–7 more minutes until all vegetables are tender but not mushy.
7. Stir in garam masala and cook uncovered 2 minutes.
8. Garnish with coriander leaves and serve hot with roti, paratha or rice.

Helpful tips

Add vegetables in order of cooking time: hard ones first, quick ones (peas, capsicum) last. Keep the pieces uniform. A squeeze of lemon juice at the end brightens all the flavours.

Substitutions

Use any vegetables you like: broccoli, baby corn, mushrooms or paneer cubes all work. For a richer version, stir in 2 tablespoons of fresh cream at the end.

Storage

Refrigerate in an airtight container for up to 3 days. Reheats well. Freezes well for up to 1 month.

Frequently asked questions

Which vegetables are best for mix veg? Carrots, beans, peas, cauliflower, capsicum and potatoes are the classic combination. How do I stop the vegetables going mushy? Cut even pieces, add them in stages, and stop when just tender. Can I make it in a pressure cooker? Yes — 1 whistle only, then quick-release the pressure.