Mix Veg Sabzi or Mixed Vegetable Sabzi is a vibrant and healthful dish hailing from the diverse culinary landscapes of India. It embodies the essence of Indian cooking, showcasing a symphony of flavours, colours, and textures that make it a beloved choice in households and restaurants alike. This versatile dish can incorporate a variety of seasonal vegetables, making it not only a feast for the senses but also a nutritional powerhouse.
Ingredients in Mix Veg Sabzi
This recipe is so easy to make and can be made in no time with easily available ingredients. Hence the beauty of Mix Veg Sabzi lies in its flexibility. Common ingredients include:
Base Vegetables: Carrots, peas, potatoes, cauliflower, and green beans are popular choices. However, bell peppers, broccoli, and mushrooms can also make delightful additions.
Aromatics: Onions, Garlic, and Ginger form the aromatic base that imparts depth and warmth.
Spices: Cumin seed powder, turmeric powder, coriander powder, garam masala, and red chili powder are typical. Freshly chopped cilantro is often used for garnishing.
Tomatoes: Freshly chopped or pureed, they add tanginess and body to the dish.
Oil or Ghee: Used for sautéing the spices and vegetables, adding richness.
Optional Add-ins: Paneer (Indian cottage cheese), tofu, or cooked chickpeas can be included for added protein.
Nutritional Benefits
- Mix Veg Sabzi is not only a treat to the taste buds but also to the body.
- It’s loaded with dietary fiber, vitamins, minerals, and antioxidants thanks to the medley of vegetables.
- The use of spices not only adds flavour but also offers various health benefits, including anti-inflammatory properties.
- This dish exemplifies the concept of eating a “rainbow” of foods for better health, making it a perfect addition to any meal plan looking for a balance of taste and nutrition.
Mix Veg Sabzi
Equipment
- 1 Pan
- 1 Steamer optional
Ingredients
Vegetables
- 1 Cup Carrot Diced
- 1 Cup Capsicum Cubed
- 1 Cup Cauliflower separate florets
- 1 Cup Broccoli separate florets
Spices
- 1/2 tsp Turmeric powder
- 1 tbsp Garam masala
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1.5 tsp Red chilli powder
- As req Salt
- 1 tsp Ginger garlic paste
- 1 no Onion finely chopped
- 3 no Tomato finely chopped
For Tempering
- 1 tsp Oil
- 2 tsp Ghee
- 1 no Green chilli
- 2 tsp Cumin seeds
Instructions
- Wash, peel (if necessary), and chop the vegetables into bite-sized pieces for even cooking.
Cook the vegetables
- Steam cook the vegetables. The vegetables should not be over cooked. If you press it with your fingers, it should mash.
Sauté the Aromatics
- Heat oil or ghee in a large pan. Add cumin seeds and let them sauté and then add green chilli. Green chilli will give a nice flavour and spiciness to the recipe.
- Add ginger garlic paste and sauté until the raw smell goes off. Instead of ginger garlic paste you can also add minced ginger and garlic.
- At this stage add finely chopped onions. Sauté until it turn transparent. Do not caramalise the onions.
- If using tomatoes, add them after the hard vegetables have partially cooked, allowing them to soften and integrate into the mix.
Spice it Up
- Stir in the ground spices (turmeric, coriander, red chili powder, garam masala, cumin seeds powder) and a required amount of salt into the pan.
- Mix and sauté everything together well to release their flavours.
- Add the steam cooked vegetables and mix gently. Sprinkle water and cook for around five minutes. This helps the vegetables to absorb the flavours.
- If the vegetables are not steam cooked, then add the hard vegetables like carrot, potato first and then cauliflower, beans next and finally capsicum, peas at the last.
- Pour in a little water, cover the pan, and let the vegetables simmer on a low flame until they're cooked through but still hold their shape.
Finish with Garam masala
- Stir in garam masala towards the end of cooking for an aromatic lift. Adjust seasoning with salt.
Garnish and Serve
- Sprinkle chopped cilantro over the cooked sabzi. Serve hot with flatbreads like chappathi, naan, or with rice as part of a larger meal.
Notes
- Add dash of lemon juice for added zest.
- If the vegetables are not steam cooked, add them in the order of the time they take to cook.
- I have used made this sabzi with the assorted vegetables left. You can add beans, peas, potatoes too.
- Adjust the spices to your taste bud and add more if you are adding other vegetables too.
INSTRUCTIONS
- Wash, peel (if necessary), and chop the vegetables into bite-sized pieces for even cooking.
- Steam cook the vegetables. The vegetables should not be over cooked. If you press it with your fingers, it should mash.
- Heat oil or ghee in a large pan. Add cumin seeds and let them saute and then add green chilli. Green chilli will give a nice flavour and spiciness to the recipe.
- Add ginger garlic paste and sauté until the raw smell goes off. Instead of ginger garlic paste you can also add minced ginger and garlic.
- At this stage add finely chopped onions. Sauté until it turn transparent. Do not caramalise the onions.
- If using tomatoes, add them after the hard vegetables have partially cooked, allowing them to soften and integrate into the mix.
- Stir in the ground spices (turmeric, coriander, red chili powder, garam masala, cumin seeds powder) and a required amount of salt into the pan.
- Mix and sauté everything together well to release their flavours.
- Add the steam cooked vegetables and mix gently. Sprinkle water and cook for around five minutes. This helps the vegetables to absorb the flavours.
- If the vegetables are not steam cooked, then add the hard vegetables like carrot, potato first and then cauliflower, beans next and finally capsicum, peas at the last.
- Pour in a little water, cover the pan, and let the vegetables simmer on a low flame until they’re cooked through but still hold their shape.
- Stir in garam masala towards the end of cooking for an aromatic lift. Adjust seasoning with salt.
- Sprinkle chopped cilantro over the cooked sabzi. Serve hot with flatbreads like chappathi, naan, or with rice as part of a larger meal.
Notes:
- Add dash of lemon juice for added zest.
- If the vegetables are not steam cooked, add them in the order of the time they take to cook.
- I have used made this sabzi with the assorted vegetables left. You can add beans, peas, potatoes too.
- Adjust the spice levels to your taste and feel free to experiment with the vegetables you have on hand for a personalized touch.
Serve this delectable Mixed Vegetable Sabzi hot, accompanied by flatbreads like chappathi or naan, or as a side dish with rice. This recipe is not only a celebration of Indian culinary heritage but also an invitation to enjoy a healthy and satisfying meal any day of the week.
