fried mix veg sabzi with paneer

Fried mix veg sabzi With step by step photos – This is a delicious Punjabi style fried mix veg sabji with paneer.

Mix vegetable recipes are made in south India as well as in north India. This fried mix veg recipe has the typical Punjabi flavor and taste to it.

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mix veg sabji recipe

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 sauté 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 a dish with mix vegetables is this recipe of Mix vegetable curry where vegetables are not fried but cooked in the gravy – a one pot recipe.

Using this same recipe of fried mix veg sabzi as a base I also make Capsicum paneer (shimla mirch paneer).

Serve this fried mix veg sabzi with Indian flatbreads like naan, tandoori roti or phulka along with onion-lime salad.

How to make fried mix veg sabzi with paneer

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 chillies. 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 gravy for 2 minutes.

mix veg sabzi recipe

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

mix vegetable sabzi, mix veg sabji
Few more sabji recipes for you!

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Fried Mix Veg Sabzi with paneer

4.8 from 15 votes
This fried mix vegetable sabji with paneer is a creamy, mildly sweet and spiced sabji made in Punjabi style.
mix veg sabzi recipe
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
(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 medium-sized cauliflower florets
  • ¼ cup green 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

  • 1 medium-sized onion or ⅓ cup finely chopped onions
  • 2 large tomatoes or ¾ cup finely chopped tomatoes
  • 1 teaspoon ginger & garlic paste or crushed ½ inch ginger + 3 to 4 medium garlic cloves
  • 2 green chilli - slit and deseeded if you prefer
  • 10 to 12 whole cashews
  • 1 generous pinch of asafoetida (hing)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder (deghi mirch) or ¼ teaspoon cayenne pepper
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder (cilantro leaves)
  • cup paneer cubes optional
  • 2 tablespoons full fat fresh curd (yogurt) - beaten or whisked till smooth
  • 3 tablespoons low fat cream 25% to 30% or 1 tablespoon heavy whipping cream
  • 4 tablespoons oil
  • cup water
  • 1 tablespoons chopped coriander leaves for garnish
  • salt as required

Instructions

preparation

  • 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

  • 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 fried 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 sabzi for 2 minutes.
  • Serve fried 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.

Nutrition Info (approximate values)

Nutrition Facts
Fried Mix Veg Sabzi with paneer
Amount Per Serving
Calories 490 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Cholesterol 39mg13%
Sodium 562mg24%
Potassium 1200mg34%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 10g11%
Protein 12g24%
Vitamin A 4740IU95%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 92mg112%
Vitamin D 1µg7%
Vitamin E 9mg60%
Vitamin K 28µg27%
Calcium 230mg23%
Vitamin B9 (Folate) 86µg22%
Iron 6mg33%
Magnesium 81mg20%
Phosphorus 187mg19%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste 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.

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54 comments/reviews

  1. It was so yummy , so delicious5 stars

    • Thanks Sanmeet

  2. Tried this recipe, it was awesome, yummyyy, luvd it5 stars

    • thanks shikha for the feedback.

  3. 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

    • thanks a lot shikha. nice to know. the more you cook, the better you will become. wish you all the best in life.

  4. 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 🙂

  5. 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

    • thanks vaishali for positive views, welcome always.

  6. 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.

    • thanks surendran for positive feedback 🙂 do try adding curd next time you make veg kurma.

  7. thank you for such a delicious n tasty receipe..i enjoy alot

    • welcome david and thank you for your kind words 🙂

  8. 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.

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

    • You can use malai or add milk.

  10. 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! ☺

    • welcome always Anjali glad to know you modified the recipe and thankyou so much 🙂

  11. 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?

    • we are glad to know this sapna 🙂 thankyou for your positive words and god bless you.

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

    • bhavana, yogurt gives a subtle sourness in the dish which goes very well in this recipe.

  13. Its too good

    • I loved all ur recpie …..5 stars

      • thanks sonica

  14. 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

    • welcome prabha. thanks for your positive words.

  15. 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 ?

    • thanks esha. i just kept a few cashews for garnish. both chillies and cashews are added right towards the end. i will update in the post.

  16. 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.

  17. Very nice

  18. 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.

    • welcome neetu. glad to know that the blog is helping you in cooking. keep visiting.

  19. 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!

    • thanks nitin.

  20. 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.

  21. Tried this out today. It was really good! 😀

    • thanks.

  22. still not updated about masalas?? when are you planning to update it??

    • what masalas? i have never received any comment from you.

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

    • thanks dhanika.

  24. 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.

  25. 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

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

    • thanks hina…

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