fried mix veg sabzi with paneer

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

mix veg sabji recipe

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.

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!

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mix veg sabzi recipe

Fried Mix Veg Sabzi with paneer

4.82 from 16 votes
This fried mix vegetable sabji with paneer is a creamy, mildly sweet and spiced sabji made in Punjabi style.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins

Cuisine North Indian, Punjabi
Course: Main Course

Servings 3 to 4
Units

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

Calories: 490kcalCarbohydrates: 38gProtein: 12gFat: 34gSaturated Fat: 10gCholesterol: 39mgSodium: 562mgPotassium: 1200mgFiber: 10gSugar: 10gVitamin A: 4740IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 3mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 92mgVitamin D: 1µgVitamin E: 9mgVitamin K: 28µgCalcium: 230mgVitamin B9 (Folate): 86µgIron: 6mgMagnesium: 81mgPhosphorus: 187mgZinc: 1mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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