Everyday Mixed Vegetable Sabzi
A quick, healthy, and flexible Indian dry curry perfect for clearing out the fridge. Ready in 30 minutes, or under 15 minutes if using prepared masala!
Equipment
- Heavy-bottomed pan or kadai
Ingredients
Vegetables
- 1 cup potato diced small
- 1/2 cup carrots diced
- 1/2 cup green beans chopped
- 1/2 cup cauliflower florets small
- 1/2 cup green peas fresh or frozen
- 1/2 cup bell pepper chopped
Masala Base
- 1 tbsp oil peanut or sunflower
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 cup prepared onion tomato masala or 1 chopped onion + 1 chopped tomato, cooked down
- Salt to taste
Garnish
- 2 tbsp fresh cilantro chopped
Instructions
Prep the Vegetables
- Wash and chop all the vegetables. Keep the harder vegetables (potatoes, carrots, cauliflower) separate from the softer ones (peas, bell peppers).
Cook the Sabzi
- Heat oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and let them sizzle.
- Add the prepared onion tomato masala and sauté for a minute until warm. (If not using prepared masala, sauté chopped onions until golden, then add tomatoes and cook until soft.)
- Lower the heat and stir in the turmeric, coriander, red chili powder, and salt.
- Add the harder vegetables: potatoes, carrots, beans, and cauliflower. Toss well to coat in the spices.
- Cover the pan and cook on low heat for 10–12 minutes, stirring occasionally. If the spices stick, sprinkle a few drops of water.
- Once the potatoes are nearly tender, add the green peas and bell peppers. Cover and cook for another 3–4 minutes until all vegetables are cooked but still hold their shape.
- Sprinkle the garam masala and toss gently.
- Turn off the heat and garnish with fresh cilantro.
Notes
- **Time-saving tip:** Keep a batch of cooked onion tomato masala in your fridge to make this sabzi in under 15 minutes.
- **Prep ahead:** Chop all the vegetables the night before and store in an airtight container in the refrigerator.
- **Kid-friendly:** Chop vegetables very small and reduce the red chili powder so toddlers can easily eat it with dal rice.
- **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day!
- **Prep ahead:** Chop all the vegetables the night before and store in an airtight container in the refrigerator.
- **Kid-friendly:** Chop vegetables very small and reduce the red chili powder so toddlers can easily eat it with dal rice.
- **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day!
Tried this recipe?Let us know how it was!