15-Minute Mixed Veg Sabzi
This 15-Minute Mixed Veg Sabzi is a vibrant, fiber-focused Indian stir-fry, perfect for a quick and nutritious weeknight meal or a healthy side dish.
For 3 servings
**Prep Vegetables**: Wash and chop all your mixed vegetables into bite-sized pieces. Finely chop the onion and tomato. Prepare ginger and garlic paste, and slit the green chili lengthwise if using.
**Heat Oil & Temper Spices**: Heat 1 tbsp vegetable oil in a large non-stick pan or kadai over medium heat. Once hot, add ½ tsp cumin seeds and let them splutter for about 15-20 seconds until fragrant.
**Sauté Aromatics**: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it turns translucent. Then, add the ginger paste, garlic paste, and slit green chili (if using), and sauté for another minute until their raw aroma disappears.
**Cook Tomatoes & Dry Spices**: Stir in the finely chopped tomato, ½ tsp turmeric powder, 1 tsp coriander powder, and ¾ tsp salt. Mix well and cook for 2-3 minutes, mashing the tomatoes slightly with the back of your spoon, until they soften and the oil starts to separate. Add 2 tbsp water if the mixture becomes too dry.
**Add Mixed Vegetables**: Add the 2 cups of chopped mixed vegetables (carrots, green beans, peas, cauliflower florets) to the pan. Stir thoroughly to coat the vegetables evenly with the spice mixture.
**Cook Until Tender**: Cover the pan with a lid and reduce the heat to low-medium. Cook for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp. Avoid overcooking to retain their texture and nutrients.
**Check Seasoning & Garnish**: Taste the sabzi and adjust salt if necessary. Remove the pan from heat. Garnish generously with 2 tbsp fresh chopped coriander.
**Serve**: Serve your 15-Minute Mixed Veg Sabzi hot with roti, paratha, dal, or as a healthy side dish with any Indian meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Uniform Chopping**: Ensure all vegetables are chopped into similar-sized pieces for even cooking. Harder vegetables like carrots can be cut slightly smaller.
- 2**Don't Overcook**: Cook vegetables until just tender-crisp to retain their vibrant color, nutrients, and a slight bite. Overcooked vegetables can become mushy.
- 3**Adjust Spice**: For more heat, add an extra green chili, finely chopped, or a pinch of red chili powder along with the other dry spices.
- 4**Freshness Matters**: Using fresh ginger, garlic, and coriander significantly enhances the flavor profile and aroma of the sabzi.
Adapt it for your goals.
Protein Boost
Add ½ cup of cooked chickpeas, pan-fried paneer cubes, or scrambled tofu along with the vegetables for an added protein punch.
Leafy GreensLeafy Greens
Stir in a handful of chopped spinach or fenugreek leaves (methi) during the last 2-3 minutes of cooking for extra nutrients and a distinct flavor.
Tangy TwistTangy Twist
Incorporate a spoonful of amchur (dry mango powder) or a dash of tamarind paste at the very end for a delightful tangy flavor profile.
Why this is on our healthy list.
Rich in Fiber
Loaded with a variety of vegetables, this sabzi promotes excellent digestive health, aids in satiety, and helps maintain stable blood sugar levels.
Vitamin & Mineral Powerhouse
The diverse mix of vegetables provides a wide array of essential vitamins (like A, C, K) and minerals, crucial for supporting overall bodily functions and immunity.
Antioxidant-Rich Spices
Spices like turmeric, cumin, and coriander are renowned for their anti-inflammatory and antioxidant properties, contributing to cellular health and reducing oxidative stress.
Frequently asked questions
Yes, you can use frozen mixed vegetables. Thaw them slightly before adding to the pan, and reduce the cooking time by a few minutes as they tend to cook faster than fresh vegetables.
