Mix Vegetable Sabzi

Name: Mix Vegetable Sabzi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 pcs potato (medium, peeled and cubed); 2 pcs carrot (medium, diced); 1 pcs bell pepper (medium, cubed); 200 g cauliflower (cut into small florets); 100 g green beans (trimmed and chopped); 0.5 cup green peas (fresh or frozen); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 inch ginger (grated or finely chopped); 4 pcs garlic (cloves, minced); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch dry mango powder; 0.5 tsp salt; 0.25 cup water (for cooking vegetables); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(85)

TASTE SCORE

7/10

A colorful medley of seasonal vegetables cooked with simple Indian spices. This everyday dry sabzi is light, wholesome, and comes together in one pan—perfect for pairing with roti or dal chawal.

PREP

15m

COOK

20m

SERVES

1 KATORI

217 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep all the vegetables.
1.Peel and cube potatoes into bite-sized pieces.
2.Dice carrots, cube bell pepper, cut cauliflower into small florets.
3.Trim and chop green beans. Keep green peas ready.
TIPKeep all vegetables similar in size so they cook evenly.
temper · ~1 min
Make the tempering.
1.Heat oil in a kadai or wide pan over medium heat.
2.Add cumin seeds and let them splutter for 10 seconds.
3.Add a pinch of asafoetida and stir.
saute · ~8 min
Build the aromatic base.
1.Add chopped onions and slit green chilies. Sauté until onions turn translucent (3-4 min).
2.Add grated ginger and minced garlic. Cook until the raw smell disappears (1 min).
3.Add chopped tomatoes and cook until they soften and release oil (3-4 min).
TIPDon't rush the onions—letting them sweat properly builds the base flavor.
saute · ~1 min
Bloom the spice powders.
1.Lower the heat. Add turmeric powder, red chili powder, coriander powder, and cumin powder.
2.Stir continuously for 30 seconds until fragrant. Avoid burning.
TIPKeep the heat low—spice powders burn quickly and turn bitter.
saute · ~7 min
Add harder vegetables and cook.
1.Add potatoes, carrots, and cauliflower florets. Stir to coat with the masala.
2.Season with salt and mix well.
3.Add a splash of water (about 2 tbsp), cover the pan, and let them cook on low heat for 5-7 minutes. Stir once in between.
TIPHard vegetables like potatoes and carrots need a head start before adding softer ones.
saute · ~8 min
Add softer vegetables and finish cooking.
1.Add bell pepper, green beans, and green peas. Gently toss everything together.
2.Add the remaining water if the sabzi looks too dry.
3.Cover and cook on low heat for another 6-8 minutes until all vegetables are tender but still hold their shape.
4.Check seasoning and adjust salt if needed.
TIPThe sabzi should be dry with a light coating of masala on every vegetable—not swimming in water.
garnish · ~2 min
Finish with garam masala, amchur, and fresh coriander.
1.Turn off the heat. Sprinkle garam masala and dry mango powder over the sabzi.
2.Add chopped coriander leaves and give a gentle mix.
3.Cover and let it rest for 2 minutes before serving.
TIPAdding garam masala off the heat keeps its aroma fresh and vibrant.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut all vegetables into uniform bite-sized pieces to ensure even cooking.
2
Cook the onion-tomato base until the oil separates for deeper flavor.
3
Add hard vegetables first (potatoes, carrots, cauliflower) before softer ones.
4
Keep the sabzi dry—it should be coated in masala, not watery.
5
Bloom spice powders on low heat for 30 seconds to avoid bitterness.
6
Sprinkle garam masala and amchur only after turning off the heat for maximum aroma.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace oil with 2-3 tablespoons of water or vegetable broth for the tempering, and cook covered on low heat to steam-sauté. Perfect for those watching their fat intake.

vegan