15-Minute Mixed Veg Sabzi
A vibrant, quick stir-fry of seasonal vegetables tossed with aromatic spices. This everyday Indian dry sabzi comes together in just 15 minutes, making it perfect for busy weeknight dinners. Pairs beautifully with roti or paratha and a bowl of dal on the side.
For 4 servings
- prep
Prep all vegetables.
Wash and chop cauliflower into small florets, dice carrots, cube bell pepper, and chop green beans into 1-inch pieces. Keep peas ready.
TIPKeep vegetables roughly the same size so they cook evenly and quickly. - temper · ~1 min
Temper cumin seeds in hot oil.
1.Heat oil in a kadhai or large pan over medium-high heat.2.Add cumin seeds and let them crackle for 30 seconds until fragrant. - saute · ~9 min
Cook the vegetables in stages.
1.Add cauliflower and green beans first. Stir-fry on high heat for 2 minutes.2.Toss in carrots and bell pepper. Continue stir-frying for 2 minutes.3.Add green peas, turmeric powder, red chili powder, coriander powder, and salt. Mix well.4.Cover and cook on medium heat for 5 minutes, stirring once halfway. Vegetables should be tender with a slight bite.TIPDon't add water—the vegetables release their own moisture and cook in the steam. - mix · ~1 min
Finish with garam masala and lemon.
Uncover, sprinkle garam masala over the vegetables, and toss well. Turn off the heat. Squeeze lemon juice over the sabzi and mix gently.
- garnish
Garnish with fresh coriander and serve hot.
TIPServe immediately with roti, paratha, or as a side with dal and rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables uniformly to ensure even cooking in the short stir-fry time.
- 2Resist adding water — the vegetables release enough steam when covered.
- 3For extra smokiness, add a pinch of Kashmiri red chili powder instead of regular.
- 4Stir-fry on high heat initially to retain crunch and color.
- 5If using frozen peas, add them directly without thawing to preserve texture.
- 6Finish with lemon juice just before serving to brighten all the spices.
- 7This sabzi stays good in the fridge for up to 2 days; reheat in a dry pan.
Adapt it for your goals.
Vegan
This recipe is already vegan. For a richer finish, stir in 1 tbsp of roasted peanut or cashew paste at the end.
low oilLow-oil
Reduce oil to 1 tbsp and use a non-stick pan. Add 1 tbsp of water after tempering cumin to steam-sauté the vegetables.
paneer variantPaneer variant
Cube 100g of paneer, lightly fry until golden, and toss into the finished sabzi for a protein-packed main dish.
spicy upgradeSpicy upgrade
Add 1 finely chopped green chili along with the cumin seeds and a pinch of crushed black pepper for extra heat.
coconut finishCoconut finish
Garnish with 2 tbsp of fresh grated coconut alongside coriander for a South Indian touch.
Why this is on our healthy list.
Rich in Dietary Fiber
Cauliflower, carrots, green beans, and peas provide a hearty mix of insoluble and soluble fiber that supports digestion and satiety.
Antioxidant-Rich Spices
Turmeric, cumin, coriander, and garam masala deliver curcumin and other polyphenols that help combat oxidative stress.
Low in Saturated Fat
Made with just 2 tbsp of oil and no cream or butter, this sabzi is a heart-friendly side dish.
Vitamin C from Bell Peppers & Lemon
Fresh bell pepper and a squeeze of lemon juice add a significant dose of immune-supporting vitamin C.
Frequently asked questions
Yes. Swap with equal amounts of zucchini, potatoes, or broccoli. Adjust cooking time so dense pieces go in first and tender ones later.
