Can I use frozen peas in this mixed vegetable sabzi?

Yes, thawed frozen peas work well. Add them at the same stage as the other vegetables, since they need only a short time to cook through.

How do I keep the vegetables from turning mushy?

Cut them evenly, use low heat while covered, stir only once or twice, and add the bell pepper later. Finish gently after the vegetables are just tender.

Can I make this sabzi ahead of time?

Yes, it can be made a day ahead. The masala flavor often improves after resting, but reheat gently so the potato and cauliflower do not break apart.

What should I do if the sabzi becomes too watery?

Remove the lid and cook for a few extra minutes on medium-low heat so the excess moisture evaporates and the masala coats the vegetables properly.

Which vegetables can I swap in this recipe?

You can replace one or two vegetables with cabbage, capsicum, sweet corn, or paneer, but keep the quick-cooking vegetables for the later stage.

Home / Recipes / north_indian / Mixed Vegetable

north_indianEasyveganvegetariangluten freedairy free

Mixed Vegetable

RATING

4.4/5(87)

TASTE SCORE

7/10

A simple North Indian mixed vegetable sabzi with everyday vegetables cooked in a light onion-tomato masala. It is comforting, colorful, and easy to pair with roti, dal, or rice for a balanced home-style meal.

PREP

20m

COOK

25m

SERVES

1 KATORI

203 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prepare the vegetables.
1.Peel and cube the potato and carrot into small even pieces.
2.Cut the cauliflower into small florets.
3.Trim and chop the beans, cube the bell pepper, and finely chop the onion and tomato.
4.Grate the ginger, mince the garlic, and slit the green chili.
saute · ~7 min
Start the masala base.
1.Heat the oil in a kadai or deep pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and cook until light golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute.
TIPKeep the heat medium so the garlic does not burn and turn bitter.
saute · ~6 min
Cook the tomatoes and spices.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well and cook for 1 minute so the spices lose their raw taste.
saute · ~4 min
Add the mixed vegetables.
1.Add potato, carrot, cauliflower, green peas, and beans to the pan.
2.Mix well so the vegetables are coated in the masala.
3.Cook for 3 to 4 minutes, stirring a few times.
simmer · ~12 min
Cover and cook until tender.
1.Pour in the water and mix once.
2.Cover the pan and cook on low heat for 10 to 12 minutes.
3.Stir once or twice in between so nothing sticks to the bottom.
4.When the vegetables are almost done, add the bell pepper and mix.
TIPAdd the bell pepper near the end so it stays slightly crisp and keeps its color.
saute · ~3 min
Finish the sabzi.
Remove the lid and cook for 2 to 3 minutes to dry any extra moisture. Sprinkle garam masala and mix gently without breaking the vegetables.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti or rice.

PRO TIPS

What to keep in mind.

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

1
Cut potato, carrot, and beans to a similar small size so all the vegetables finish cooking together.
2
Let the onion turn light golden before adding tomatoes; this gives the sabzi a sweeter, deeper masala base.
3
Cook the tomatoes until the oil looks slightly separated, or the masala can taste sharp and raw.
4
Add bell pepper only near the end so it stays bright, slightly crisp, and not watery.
5
If the pan dries too fast while covered, sprinkle a little water rather than adding a large splash at once.
6
Finish on an open flame for a few minutes to dry excess moisture; this keeps the sabzi good with roti.
7
This sabzi keeps well for lunchboxes; cool fully before storing and reheat gently so the vegetables do not mash.