punjabi mix veg sabzi recipe, how to make mix veg sabji | sabji recipes

punjabi mix veg sabzi recipe with step by step photos – delicious north indian style fried mix veg sabji recipe.

mix veg sabji recipe

mix vegetable recipes are made in south india as well as in north india. this mix veg recipe has the typical punjabi flavor and taste to it.

i had seen this recipe on a television show. i tried the recipe at home and it came out really good. the gravy is creamy, mildly sweet and less spiced with a hint of sourness from the tomatoes and yogurt.

the recipe calls for frying the vegetables. alternatively, you could saute the vegetables or also blanch or steam them. since the vegetables are fried and cream is used, the recipe becomes rich in calories. another variation of this recipe is mix vegetable curry recipe where vegetables are not fried but cooked in the gravy.

serve punjabi mix veg sabzi with naan, tandoori rotis or phulkas along with onion-lime salad.

few more sabji recipes for you!

punjabi mix veg sabzi

4.86 from 7 votes
Author:Dassana Amit
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):3 to 4
mix veg sabzi recipe
mix vegetable sabji recipe - creamy, mildly sweet and spiced mix veg sabji made in north indian style.
(1 CUP = 250 ML)

INGREDIENTS

veggies to be used

  • 2.5 cups of mix chopped or cubed vegetables – french beans cauliflower, capsicum, peas, or your choice of vegetables
  • OR
  • 1 medium carrot, peeled and cut into cubes
  • 2 small to medium potatoes, peeled and cut into cubes
  • 8 to 10 french beans, chopped
  • 9 to 12 small to medium sized cauliflower florets
  • ¼ cup peas fresh or frozen
  • 1 small to medium bell pepper or ¼ to ⅓ cup diced bell pepper, optional, can use red or yellow or green capsicum

remaining ingredients for mix veg sabji

  • 1 medium onion or ⅓ cup finely chopped onions
  • 2 large tomatoes or ¾ cup finely chopped tomatoes
  • 1 tsp ginger & garlic paste or crushed ½ inch ginger + 3 to 4 medium garlic cloves
  • 2 green chilli (hari mirch) slit and deseeded if you prefer
  • 10 to 12 whole (kaju)
  • 1 generous pinch of asafoedita/hing
  • ¼ tsp turmeric powder (haldi powder)
  • ½ tsp red chili powder (lal mirch powder or deghi mirch)
  • ½ tsp garam masala powder
  • 1 tsp coriander powder (dhania powder)
  • cup paneer cubes optional
  • 2 tbsp full fat fresh curd (yogurt/dahi) - beaten or whisked till smooth
  • 3 tbsp low fat cream 25% to 30%
  • 4 tbsp oil
  • cup water
  • 1 tbsp chopped coriander leaves for garnish
  • salt as required

INSTRUCTIONS

preparation for mix veg sabji

  • rinse, peel and then chop the veggies.
  • chop the carrots, potatoes into cubes and the cauliflower into small to medium sized florets as then it takes less time to fry them.

frying vegetables for mix veg sabzi

  • heat 4 tablespoons oil in a kadai or pan. add the chopped veggies and begin to fry them. depending on the size of the kadai or pan, you can fry the veggies in batches too.
  • fry them till they are cooked completely and golden from the edges. remove with a slotted spoon and drain on kitchen paper towels.

making mix vegetable sabzi

  • in the same oil, add slit green chilies and cashews. fry till the cashews are golden and the chilies change their color. remove with a slotted spoon and drain on kitchen paper towels.
  • then add asafoetida and stir.
  • next add onions. stir and saute till the onions turn a light brown
  • then add ginger-garlic paste or crushed ginger-garlic. saute till their raw aroma goes away.
  • now add finely chopped tomatoes. stir and saute till the tomatoes become pulpy and you see oil releasing from the sides.
  • add all the spice powders - red chili powder, turmeric powder, coriander powder and garam masala powder. stir well.
  • lower the flame and add whisked curd/yogurt stirring continuously. stirring briskly when adding curd, ensures that it does not split in the onion-tomato gravy. also use full fat fresh curd.
  • then add cream. again stir everything very well.
  • now add water. stir. add water depending upon the consistency you want. but don't make a thin gravy.
  • when the gravy comes to a simmer add the fried vegetables, fried cashews and chilies. also season with salt. here you can also add paneer cubes.
  • mix and stir the veggies and allow them to simmer in the mix veg sabzi for 2 minutes.
  • serve mix vegetable sabzi with naan, tandoori roti or phulkas along with onion-mint-lime salad.

NOTES

  • instead of frying the vegetables, you could saute the vegetables or also blanch or steam them.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make punjabi mix veg sabzi recipe

1. heat 4 tbsp oil in a kadai or pan. add the chopped veggies and begin to fry them. chop the carrots, potatoes into cubes and the cauliflower into small to medium sized florets as then it takes less time to fry them. depending on the size of the kadai or pan, you can fry the veggies in batches too.

making mix veg sabzi recipe

2. fry them till they are cooked completely and golden from the edges. remove with a slotted spoon and drain on kitchen paper towels to remove excess oil. instead of frying veggies, you can even steam them or roast them in an oven.

making mix veg sabzi recipe

3. in the same oil, add slit green chilies and cashews. fry till the cashews are golden and the chilies change their color. remove with a slotted spoon and drain on kitchen paper towels.

making mix veg sabji recipe

4. next add asafoetida and stir.

making mix veg sabji recipe

5. then add onions. stir and saute till the onions turn a light brown.

making mix veg sabji recipe

6. then add ginger-garlic paste or crushed ginger-garlic. saute till their raw aroma goes away.

making mix veg sabji recipe

7. then add finely chopped tomatoes. stir and saute till the tomatoes become pulpy and you see oil releasing from the sides.

making mix veg sabji recipe

8. add all the spice powders – red chili powder, turmeric powder, coriander powder and garam masala powder. stir well.

making mix veg sabzi recipe

9. lower the flame and add 2 tbsp whisked curd/yogurt, stirring continuously. stirring briskly when adding curd, ensures that it does not split in the onion-tomato gravy. also use full fat fresh curd.

making mix veg sabzi recipe

10. then add 3 tbsp low fat cream. again stir everything very well.

adding cream to make mix vegetable recipe

11. now add ⅓ cup water. stir well. add water depending upon the consistency you want. but don’t make a thin gravy. let the gravy come to a simmer.

making mix veg sabzi recipe

12. when the gravy comes to a simmer, then add the fried vegetables, fried cashews and chilies. also season with salt. here you can also add paneer cubes along with the fried veggies.

mix veg sabzi recipe

13. mix and stir the veggies and allow them to simmer in the mix veg gravy for 2 minutes.

mix veg sabzi recipe

14. serve mix veg sabzi with naan, tandoori roti or phulkas along with onion-mint-lime salad.

mix vegetable sabzi, mix veg sabji

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

54 comments/reviews

  1. HI…

    Just love your recepies…the way you demonstrate is really gud…you just always made my day whenever I want to cook..though i am fresher in cooking but whenever I cooked your recepiea its just amazing..got lots of appreciation because of you..Thankyou you so much dear…5 stars

  2. Dear Dasanna, I just love ur recipes. They are perfect. I would say they are better than Sanjeev kapoor n Tara dalal.Whenever I want to make anything new i just log in ur site..read it… N make it. N result is delicious. Plz keep preparing ur lovely recipes n keep posting on ur site.
    Wit lots of love

    • you have made our day by your appreciation, this means a lot to us. surely will keep posting new recipes, thanks so much for your kind words and positive views 🙂

  3. Hello Mam,
    Tried the other version of mix vegetable just yesterday, where you don’t have to fry veggies. It was very tasty.
    Thanks for the recipe.5 stars

  4. i tried on veg kurma.missed to add curd. however came out well and appreciated.

    sauting of coconut mix paste bit problem…as sticking to kadai … still managed by adding little oil and water etc.

    thanks.

  5. Hello! Thank you million times for amazing recipes! I am the big fun of your recipe and blog! am from Russia and cashews are not handy all the time- coz they are expensive and mostly of a poor quality. But we have good peanuts. So can i substitute cashew in this recipe (and in some others) for peanuts? What would it bring to the taste of the dish? Or its better just skip cashew if i don’t have it?
    Thank you and sorry for disturbing)

    • ksenia, you are not disturbing 🙂

      if using peanuts as a garnish like fried cashews, then you can substitute. but if using them ground in a paste, then better not to substitute. peanuts will give a different taste unlike cashews. instead of peanuts, you can use almonds. just blanch the almonds for 30 minutes in hot water. remove the peels and add them while grinding to a paste. you can also use watermelon seeds or musk melon seeds.

  6. Hi mam I tried mixed veg curry it was good.but I was not having fresh cream is there any substitution for it

  7. Tried this recipe today. I must say that not only was it super easy buy super delicious. I know almost nothing about cooking yet could make it easily. Can only imagine the amazing flavours you bring out in it. I skipped the cashews as I don’t relish the taste of it. And for vegetables I used whatever I had at home, that is bell peppers 3 colors, potatoes and carrots. Also as I decided to make it at the last minute I had no full cream so added some malai instead. Thank you for this easy anday quick recipe! ☺

  8. Dear Dasssana,
    . i have been following ur blog for quite sometime,i have tried many dishes thry turned out to be superb n lip smaking, u r doing an amazing work. Keep up your work n spirit?

  9. I used only cream not yogurt..Turned out very tasty… I just wanted to know why did you add both?5 stars

  10. Hi Dassana,
    Today I am gonna try this gravy. It looks yummy. Its been months am checking ur website before making anything new. All the recipies are good and clearly explained. Your picturisation is awsome. All the recipies I tried came out well and everybody loves it. I recently bought a microwave, so have to try ur cake recipies. My kid loved it by seeing your cake photos itself. Thanks a lot.4 stars

  11. Hi.. It’s seamless to follow your recipes and I look forward to them each time I try something new. One question about this one, are the fried cashews and chillies used for garnish ?

  12. Hi i am a great fan of ur website ,almost my cooking starts with ur site. But today when I tried ur mix veg ,I added malai instead of cream but it turned distaster with terrible smell. Pls let me know what went wrong.

    • thanks ashwini for sharing positive feedback on website. malai may not be fresh thats why the smell is coming. fresh malai will not give you this smell.

  13. Hey thanks for giving such a yummy recipe.u helped me a lot to make yummy dishes for my husband.As i married a month ago and i didn’t know how to cook.i go through this site and really it helped me a lot.

  14. Hi Dassana,

    I have been following your recipes (veg only) for over a month now and all of them have been tremendously yummy for my 6 old kiddy and spouse. Will try this mix veg tonight..look forward to some more innovations from you….cheers!

  15. I do not gave a post for masalas but radhika did on December 22, 2012, and you said that you will update the post on Same day and hence i asked “when will you update the same on March 12. But it seems that still it is not updated.

    • oh… good you reminded. this comment came when we moved to a new place. with all the hustle bustle that goes with packing and shifting, i forgot. will update now.

      • i said that because we tried this recipe today again after so many months, and my wife asked, what to do of masalas? and i was like, :O
        😀

        • okay… generally when masalas or spice powders are to be added, they can be added once the onions are cooked or when tomatoes are being cooked or are cooked. they have to be fried or sauted so that they release their flavors in the oil. for whole garam masala like cinnamon, cloves etc… these have to be added in the oil first and then fried so that their fragrant flavors are released in the oil.

  16. its the best website i’ve ever seen for searching for recipes thnxx a lot.. it helped me a lot…..

  17. Hey,
    In this recipe there was no mention where the masalas should be added.
    Also, i had two questions:
    1. how do we check that the onion and tomato has become soft?
    2. The vegetables took a really long time to become soft(as compared to the 7-8 minutes). What could have gone wrong?How can i solve the problem?

    Thank you

    • hi radhika

      thanks for pointing the step about the masalas. will update the post.

      secondly, when frying onions, the onions change color and become transparent. this means that the onions have cooked. a slight browning of the onions is also alright. when sauting tomatoes, the tomatoes will become soft and mushy. if really fried well, the whole onion-tomato mixture will leave oil. but in this recipe we don’t need to saute or bhunao the onion-tomato mixture so much. just the tomatoes becoming soft and mushy is alright.

      the cooking of the vegetables depends on their quality. also it depends on the chopped size of the vegetables being cooked. smaller the size faster is the cooking and vice versa. if the vegetables are cooked without a lid, then they will take a lot of time to cook. 7-8 minutes is not enough. i mentioned 7-8 minutes or more for letting the vegetables cooked covered with a lid. my suggestion would be that next time when you make this dish, then parboil or steam the veggies. you can also fry them if you want. in fact frying or sauting or steaming them you won’t spend a lot of time cooking the veggies.

  18. simply gr8 collection of yr veg recipes compared to other sites today is my day to try this will let u know how yummylicious ut was

  19. It was easy n mouth watering recepy.Moreover procedure is explained very simple manner.I can say it is an authentic indian recipe.

  20. Hey, great collection of Indian vegetable recipes. I hope you add more. I am a regular visitor of your blog.