Mixed Veg is something that I often make when hosting dinner at home because it is one sabzi which everyone likes. Made with lots of veggies like cauliflower, beans, carrots this restaurant style mixed recipe is wonderfully spiced and pairs beautifully with homemade naan or tandoori roti.

It was not often that we ate outside when I was a kid growing up in India. Dining out was reserved for special occasions like birthdays and anniversaries. And even when we did dine out, more often than not, we ate India.

So ironic that we of course ate Indian all the time at home but also ate the same when eating outside. Other cuisines were really not popular back then in India as they are now. However, when we ate out we ordered things which mom didn’t make at home or made very rarely like Dal Makhani, Garlic Naan, Paneer Tikka etc.

One thing which I personally always ordered was Mixed Veg. It was a sabzi made with spices and lots of vegetables like potatoes, cauliflower, peas etc. and it used to be my favorite at restaurants. I would polish off the plate with naan or tandoori roti.

Now, when I host dinner during Diwali or Holi this mixed veg sabzi is always on my menu. I have realized that it is always a hit since there’s something for everyone in it. The sabzi goes well as a side with chole, rajma or even palak paneer.

Ingredients

Mixed Vegetables: since the name of this recipe is mixed veg, there are obviously lots of vegetables here. I have used cauliflower, green beans, carrots and green peas. You can use vegetables like potatoes, mushrooms as well.

Spices: the sabzi is flavored with spices like chili powder, kasuri methi (dried fenugreek leaves). For this recipe, I like using roasted and crushed coriander seeds in place of coriander powder. It adds to the flavor.

Onion & Tomato: the base of the masala for this recipe is made with finely chopped tomatoes and onions. I also add some tomato paste to deepen the tomato flavor and also the color.

Ginger-Garlic: using freshly pounded ginger-garlic is crucial in this recipe. I highly recommend using fresh if possible.

Step by Step Instructions

1- Dry roast 2 teaspoons of coriander seeds for around 2 minutes in a pan on medium heat.

2- Remove the seeds from the pan and then crush them using a mortar and pestle. Set it aside.

3- Meanwhile, take another pan and put it on medium heat. Once the pan is hot, add 1 tablespoon of oil.

Now add 1 cup of cauliflower florets (medium to small florets), 1/2 cup cut french beans (15-17 beans cut into 1/2 inch pieces), and 1/2 cup diced carrots (from 2 medium carrots).

4- Cook the veggies for around 5 minutes on medium heat, until they have a light color on them (very light brown). Remove the veggies on a plate.

5- To the same pan, now 1 more tablespoon of oil. Add 2 cloves and then 1 medium chopped red onion (finely chopped using a food processor).

6- Cook the onions for around 6 to 7 minutes until the raw smell goes away, the moisture from the onion dries out and it is light golden brown in color.

7- Add freshly pounded ginger garlic chili (1-inch ginger, 3-4 large garlic cloves and 1-2 green chili) which I crushed using a mortar and pestle. Cook for around 2 more minutes.

8- Then add 1 chopped large tomato (140 grams) and also add 1 & 1/2 tablespoons tomato paste and stir. Cook for 2 to 3 minutes.

9- Add the crushed coriander seeds, 1/4 teaspoon turmeric, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon salt (or to taste), and 1/2 teaspoon sugar. Also add 2 tablespoons of water so that the spices don’t burn. Stir and cook the spices for 1 minute.

10- Add 1 teaspoon kasuri methi and stir.

11- Now, add 1/2 cup water and stir. Then add 1/2 cup frozen peas (which I soaked before in warm water for 10 mins, drained the water and then used in the recipe) and stir.

12- Add all the veggies that we had prepared earlier. Mix until all the veggies are coated with the spices. Also add 1 tablespoon chopped cilantro.

13-Let the veggies cook until done. Cook uncovered for 3 minutes, then cover and cook until done, will take around 6 to 7 minutes depending on how big or small you cut your veggies, mine were medium to small in size and got done in this time (remember we had pan fried them for 5 minutes before ).

14- Once done, add 1/2 tablespoon butter and stir until the butter melts, around 1 minute.

15- Add 1/4 teaspoon garam masala and stir. And your mixed veg is ready!

16- To serve, top with some grated paneer or small paneer cubes. Enjoy with hot rotis.

Using Different Veggies

Other veggies that you can add to this mixed veg sabzi are:

• Potato: this is a common choice, although I am not a fan of potatoes in my mixed veg personally. But if you are going to add it, dice them into medium to small pieces so that they can cook almost at the same time as the other veggies, otherwise potatoes will take a longer time.
• Peppers: both green and red peppers can be used. I would suggest going for green peppers since there’s already carrots in this sabzi which are sweet and adding red peppers will add to the sweetness.
• Mushrooms: you can definitely add mushrooms too. I would recommend sautéing them first until they release the moisture and dry out and then use in the recipe.

Adding Paneer

I added small paneer cubes as garnishing for this recipe, but you can definitely grate it and add that as topping as well.

You can also add paneer in the sabzi itself. Add cubes of paneer towards the end and mix and cook for 2 minutes before removing from heat.

Expert Tips

• Sauté the veggies first for restaurant style taste: you can definitely add raw veggies to the masala directly and cook until done but pan frying them a little before gives them that extra flavor. You can even air fry the veggies first or deep fry.
• Using fresh ingredients make a difference: using freshly pounded ginger, garlic and green chilies elevates the flavor of this dish. Don’t replace with store bought ginger-garlic paste.
• If you don’t have tomato paste, you can use 3 tablespoons of store bought tomato puree in place.