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A colorful and healthy medley of fresh vegetables cooked with aromatic Indian spices. This simple, everyday North Indian sabzi is perfect with roti or dal and rice.
For 4 servings
Prepare Vegetables & Aromatics
Sauté Aromatics
Cook the Masala Base
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A colorful and healthy medley of fresh vegetables cooked with aromatic Indian spices. This simple, everyday North Indian sabzi is perfect with roti or dal and rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 225.25 calories per serving with 5.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Vegetables in Stages
Garnish and Serve
Add 100g of cubed paneer in the last 5 minutes of cooking for a protein-rich version.
Stir in 2 tablespoons of heavy cream (malai) or cashew cream at the end for a restaurant-style, richer finish.
Use coconut oil for cooking. In the tempering, add 1/2 tsp mustard seeds, a sprig of curry leaves, and a pinch of asafoetida (hing) along with the cumin seeds. Garnish with grated fresh coconut.
The combination of various vegetables like carrots, peas, and cauliflower provides a wide spectrum of essential vitamins (A, C, K) and minerals (potassium, manganese) crucial for overall health.
This dish is an excellent source of dietary fiber, which aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Ingredients like turmeric, ginger, garlic, and the high vitamin C content from tomatoes and other vegetables help strengthen the immune system and protect the body against infections.
Yes, it is very healthy. It's packed with fiber, vitamins, and minerals from the variety of vegetables. It's a low-calorie dish that provides essential nutrients and is great for a balanced diet.
One serving of this Mixed Vegetable Sabzi contains approximately 160-190 calories, depending on the amount of oil and specific vegetables used. It's a light and nutritious option for any meal.
Absolutely. A bag of frozen mixed vegetables works well. Since they are often partially cooked, you may need to reduce the cooking time slightly. Add them after the masala is ready and cook until tender.
Store any leftover sabzi in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.
Vegetables can become mushy if they are overcooked, if too much water is added, or if they are not added in the correct order. Always add harder vegetables first and cook on low heat to control the cooking process.