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

if you are looking for more veggies recipes then do check:

• veg handi
• veg kolhapuri
• veg kuzhambu
• vegetable kurma
• navratan korma
• mix veg soup

4.14 from 15 votes

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punjabi mix veg sabzi

mix vegetable sabji recipe - creamy, mildly sweet and spiced mix veg sabji made in north indian style.

course main course

cuisine north indian, punjabi

prep time 25 minutes

cook time 20 minutes

total time 45 minutes

servings 3 to 4

author dassana

ingredients (1 cup = 250 ml)

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)
• ⅓ 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
• ⅓ cup water
• 1 tbsp chopped coriander leaves for garnish
• salt as required

how to make punjabi mix veg sabzi

preparation for mix veg sabji

1. rinse, peel and then chop the veggies.
2. 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

1. 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.

2. 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

1. 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.
2. then add asafoetida and stir.
3. next add onions. stir and saute till the onions turn a light brown
4. then add ginger-garlic paste or crushed ginger-garlic. saute till their raw aroma goes away.
5. now add finely chopped tomatoes. stir and saute till the tomatoes become pulpy and you see oil releasing from the sides.
6. add all the spice powders - red chili powder, turmeric powder, coriander powder and garam masala powder. stir well.
7. 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.
8. then add cream. again stir everything very well.

9. now add water. stir. add water depending upon the consistency you want. but don't make a thin gravy.

10. 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.

11. mix and stir the veggies and allow them to simmer in the mix veg sabzi for 2 minutes.

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

recipe notes

• instead of frying the vegetables, you could saute the vegetables or also blanch or steam them.

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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.

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.

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.

4. next add asafoetida and stir.

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

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

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

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

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.

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

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.

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.

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

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

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.