Mix Veg Sabzi Recipe – Delicious & Nutritious Indian Stir-Fried Vegetables
Step 1: Make Masala Paste Grind 3 tomatoes, 1 green chilli, 1 small piece ginger, and 7–8 garlic cloves into a smooth paste. Step 2: Parboil the Vegetables Half-boil ½ cup capsicum, ½ cup beans, 1 cup cauliflower, and ½ cup peas in salted water. Drain and keep aside. Step 3: Temper the Whole Spices Heat 2 tbsp oil in a pan. Add ½ tsp cumin, 4–5 cloves, 5–7 black peppercorns, and 1 small piece cinnamon. Let them sizzle. Step 4: Cook Onions Add 2 finely chopped onions. Sauté until golden brown. Step 5: Add Masala Paste Add the tomato paste and cook until oil starts separating. Step 6: Add Ground Spices Mix in ¼ tsp asafoetida, ½ tsp red chilli powder, 1 tsp coriander powder, and 1 tsp water. Cook for 1 minute. Step 7: Combine Veggies and Paneer Add boiled vegetables and ½ cup paneer. Add salt. Cook for 4–5 minutes on low heat. Step 8: Finish and Serve Turn off the flame. Add 2 tbsp chopped coriander leaves. Mix and serve hot.
This homestyle Mix Veg Sabzi is an easy and healthy recipe that combines paneer, cauliflower, carrots, capsicum, beans, peas, and traditional Indian spices. The vegetables are half-boiled and then tossed in a richly spiced onion-tomato masala, making the sabzi flavorful yet light. The final touch of chopped coriander adds freshness and color.
Mix Veg Sabzi is a vibrant and flavorful North Indian-style stir-fried dish made with a medley of fresh vegetables and aromatic spices. This comforting recipe is a staple in many Indian households and is perfect to serve with roti or paratha for a satisfying everyday meal.
🧂 Ingredients
- ½ cup paneer, chopped
- ½ cup capsicum, chopped
- ½ cup green peas
- 1 cup cauliflower, chopped
- ½ cup carrot, chopped
- ½ cup beans, chopped
- 2 onions, finely chopped
- 3 tomatoes
- 1 green chilli, chopped
- ½ tsp cumin seeds
- 1 small piece of ginger
- 7–8 garlic cloves
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp asafoetida (hing)
- 4–5 cloves
- 5–7 black peppercorns
- 1 small piece cinnamon
- 2 tbsp coriander leaves, chopped
- Salt to taste
- 2 tbsp oil
👩🍳 Instructions
- Prepare the masala paste: Grind tomatoes, green chilli, ginger, and garlic into a fine paste. Set aside.
- Boil the vegetables: In a vessel, half-boil cauliflower, peas, capsicum, and beans. Drain and keep aside.
- Tempering: Heat oil in a pan. Add cumin seeds, cloves, black pepper, and cinnamon. Let them sizzle.
- Add onions: Add chopped onions and sauté until golden brown.
- Cook the masala: Add the tomato-chilli-ginger-garlic paste. Sauté until the oil starts separating from the masala.
- Spice it up: Add red chilli powder, coriander powder, and asafoetida. Add 1 tsp water to help the spices blend well.
- Mix in vegetables: Add the half-boiled vegetables and chopped paneer. Add salt and mix well. Cook for 4–5 minutes on low flame.
- Garnish: Turn off the flame and add chopped coriander leaves. Mix and serve.
💡 Cooking Tips
- Paneer Swap: Replace paneer with tofu for a vegan version.
- Extra Heat: Add more green chilies if you like it spicy.
- Rich Version: Add a splash of cream or butter at the end for a richer sabzi.
- Dry or Gravy?: Add a splash of water for slightly more gravy-like consistency.
🛠️ Common Mistakes & Fixes
- Mistake: Veggies turn mushy.
Fix: Only half-boil the vegetables to retain texture. - Mistake: Masala tastes raw.
Fix: Sauté the paste until oil separates to fully cook the spices. - Mistake: Paneer breaks apart.
Fix: Gently stir after adding paneer or add it at the very end.
⭐ Chef’s Tips
- Use fresh seasonal vegetables for the best flavor.
- Do not skip whole spices; they add warmth and depth.
- Fry onions until golden for a richer base.
- Add a pinch of garam masala at the end for a flavor boost.
🍳 Equipment & Tools
- Deep frying pan / Kadhai
- Mixer or blender
- Wooden spatula
- Knife and chopping board
- Strainer (for boiled vegetables)
🍽️ Pairing Suggestions
- Serve with roti, chapati, or naan.
- Goes well with jeera rice or plain steamed rice.
- Pair with cucumber raita and papad for a complete meal.
⚠️ Allergen Info
- Dairy: Contains paneer – avoid or replace with tofu for dairy-free.
- Gluten-Free: Naturally gluten-free. Check spice brands for cross-contamination.
- Nut-Free: This recipe contains no nuts.
🛒 Brand Suggestions
- Paneer: Everest Paneer or Apetina Paneer (Tesco, Asda)
- Spices: TRS or Natco brand (available at Tesco, Asda, Indian stores)
- Oil: KTC Sunflower Oil or Olive Oil
- Vegetables: Fresh produce section in Tesco, Sainsbury’s
- Coriander Powder: East End or Heera