Mixed Vegetable Sabji

Name: Mixed Vegetable Sabji
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 2 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 2 pcs potato (small, peeled and cubed); 2 pcs carrot (small, peeled and diced); 200 g cauliflower (small florets); 0.5 cup green peas; 100 g beans (trimmed and chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water; 1 pinch dry mango powder; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(158)

TASTE SCORE

7/10

A simple homestyle sabji made with everyday vegetables, warm spices, and a light masala coating. It cooks into a colorful, comforting side that goes well with roti, dal, or plain rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

246 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prepare the vegetables.
1.Peel and cube the potato into small even pieces.
2.Peel and dice the carrot.
3.Cut the cauliflower into small florets and chop the beans.
4.Finely chop the onion, tomato, ginger, garlic, and coriander leaves, then slit the green chili.
TIPKeep the vegetables close in size so they cook evenly and the sabji finishes together.
temper · ~1 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add asafoetida and stir briefly.
saute · ~7 min
Cook the onion and aromatics.
1.Add onion and cook until soft and light golden, about 5 to 6 minutes.
2.Add ginger, garlic, and green chili.
3.Cook for 1 minute until the raw smell goes away.
TIPUse medium heat here so the garlic does not burn and turn bitter.
saute · ~6 min
Cook the tomato and spices.
1.Add tomato and cook until soft and pulpy, about 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix well and cook for 1 minute so the masala smells fragrant.
saute · ~2 min
Coat the vegetables in the masala.
1.Add potato, carrot, cauliflower, green peas, and beans.
2.Mix well so the vegetables are coated with the masala.
3.Cook for 2 minutes, stirring gently.
simmer · ~15 min
Cover and cook the sabji.
Pour in water, mix once, then cover and cook on low heat for 12 to 15 minutes. Stir once or twice during cooking until the vegetables are tender and the moisture is mostly gone.
TIPIf the pan looks dry before the vegetables are cooked, add 1 to 2 tablespoons more water, not a large splash.
garnish · ~1 min
Finish with dry mango powder and coriander leaves.
Sprinkle dry mango powder and coriander leaves over the cooked sabji. Mix gently and cook uncovered for 1 minute to bring everything together.
serve
Serve hot.
Serve the mixed vegetable sabji hot with roti, paratha, or plain 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, beans, and cauliflower to a similar small size so all the vegetables turn tender together.
2
Let the cumin fully crackle in the hot oil before adding onion; this gives the sabji a deeper base flavor.
3
Cook the tomato masala until it looks pulpy and the raw smell disappears, or the sabji will taste flat.
4
Stir gently after adding the vegetables so the cauliflower florets do not break and turn mushy.
5
Keep the pan on low while covered; high heat can burn the masala before the potatoes cook through.
6
Add amchur only at the end so its tang stays bright instead of dulling during the simmer.
7
This sabji reheats well; warm it uncovered with a splash of water to loosen the masala coating.

RECIPE VARIATIONS

Adapt it for your goals.

no onion no garlic

No-onion-no-garlic

Skip onion and garlic, increase ginger slightly, and rely on cumin, hing, tomato, and coriander powder for a lighter satvik-style sabji.

low oil

Low-oil

Reduce the oil slightly and use a heavy pan with a tight lid; the vegetables will steam in the masala with less fat.

spicier

Spicier

Add an extra green chili or a little more red chili powder for a sharper heat that pairs well with roti.

seasonal mix

Seasonal-mix

Swap in capsicum, cabbage, or sweet corn based on what you have, while keeping potato for body and structure.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-Rich Side Dish

This sabji combines potato, carrot, cauliflower, peas, and beans, giving the meal a wide mix of plant nutrients and texture.

✓

Good Fiber From Whole Vegetables

The mix of peas, beans, cauliflower, carrot, and potato makes this a satisfying side that can help round out a balanced meal.

✓

Includes Digestive Spices

Cumin, ginger, garlic, hing, and coriander are classic Indian aromatics that add flavor while making vegetable dishes feel lighter.

QUESTIONS?

Frequently asked questions

Cut the vegetables evenly, avoid too much water, cook on low heat, and stop as soon as the potatoes are tender and the cauliflower still holds its shape.