Mixed Vegetable Sabzi

1. 1
   prep

   Prep all the vegetables.

   1.Peel and cube the potatoes into 1-inch pieces.

   2.Dice the carrots into 1-inch pieces.

   3.Trim the green beans and cut into 1-inch lengths.

   4.Cut the cauliflower into small florets.

   5.Finely chop the onion and tomatoes.
2. 2
   boil · ~5 min

   Parboil the root and hard vegetables.

   Bring 2 cups of water to a boil in a pot. Add the cubed potatoes, carrots, green beans, cauliflower, and green peas. Boil for 5 minutes until just tender but still holding shape. Drain and set aside.

   TIPDon't overcook at this stage — the vegetables will finish cooking in the masala.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tbsp oil in a kadai or wide pan over medium heat.

   2.Add 1 tsp cumin seeds and let them crackle and sizzle.

   3.Add the slit green chilies and grated ginger. Sauté for 30 seconds until fragrant.
4. 4
   saute · ~9 min

   Build the masala base.

   1.Add the finely chopped onion and sauté until translucent (3-4 min).

   2.Add the chopped tomatoes, a pinch of turmeric, 1 tsp coriander powder, and a pinch of red chili powder.

   3.Cook, stirring occasionally, until the tomatoes soften and the oil separates at the edges (4-5 min).

   TIPPatience here pays off — cook until you see oil leaving the sides of the masala.
5. 5
   mix · ~7 min

   Add the parboiled vegetables and finish cooking.

   1.Add all the drained vegetables to the pan along with 0.5 tsp salt.

   2.Gently toss to coat the vegetables evenly with the masala.

   3.Cover and cook on low heat for 5-7 minutes, stirring once or twice, until the vegetables are fully tender.

   4.Sprinkle a pinch of garam masala and 1 tbsp lemon juice. Give a final gentle mix.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Transfer to a serving bowl, sprinkle generously with chopped coriander leaves. Serve with roti or dal rice.

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