mix veg recipe, mix veg gravy recipe
Print Recipe
4.88 from 25 votes

mix veg recipe

mix vegetable curry recipe - simple, homely and tasty recipe of mix vegetables made in north indian punjabi style. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: main course
Cuisine: north indian, punjabi
Servings: 4
Calories: 214kcal
Author: Dassana Amit


  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 medium sized onion, chopped finely or ½ cup finely chopped onions
  • 1 teaspoon ginger-garlic paste
  • 2 medium to large tomatoes, chopped finely or 1 cup tightly packed finely chopped tomatoes
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri chilli powder or deghi mirch, add more for a spicy gravy
  • 2 teaspoons coriander powder (dhania powder)
  • ½ teaspoon garam masala powder
  • 1 green chili, chopped finely
  • 2 cups chopped mix vegetables - cauliflower, carrots, potatoes, french beans, capsicum
  • ½ cup green peas (matar), fresh or frozen
  • 1.5 cups water or add as required
  • salt as per taste
  • 2 tablespoons cream or malai or 3 tablespoons milk
  • 8 to 10 paneer cubes, OPTIONAL
  • 3 tablespoons chopped coriander leaves,


making masala for mix veg recipe

  • In a kadai or thick bottomed pan, heat oil.
  • add cumin seeds and let them splutter. 
  • then add finely chopped onions and sauté onions till they turn light golden. 
  • then add the ginger-garlic paste. sauté till the raw aroma of both ginger and garlic goes away. 
  • then add the tomatoes. keep on stirring till the tomatoes become soft and pulpy. 
  • the process of frying the tomatoes takes a little longer. if you want to quicken the process, add a pinch of salt to the onion-tomato mixture. fry the tomatoes on a low flame as you don’t want the tomatoes to get burnt.
  • when the mixture becomes smooth and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder. 
  • mix spice powders very well with the onion-tomato mixture.

making mix veg curry

  • now add the chopped veggies, green peas and green chilies. 
  • add water and salt as per taste. cover pan with a lid and let the veggies cook on a low to medium flame.
  • once the veggies are half cooked, add the cream or malai or milk. stir well. 
  • cover again with a lid and simmer the veggies till they are done.
  • don’t forget to check the vegetables occasionally at intervals. 
  • add more water if the water dries up and if the veggies are still to be cooked.
  • once the veggies are cooked and the mix veg sabzi is done, then switch off the flame and add 3 tablespoons chopped coriander leaves. mix well. if using paneer, then add the paneer before you add the coriander leaves and simmer for a few seconds.
  • you can also garnish mix veg gravy with fried paneer cubes. otherwise simply garnish with chopped coriander leaves.
  • serve mix veg hot with pooris, parathas, kulcha or chapatis.


Calories: 214kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 678mg | Potassium: 363mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5275IU | Vitamin C: 24.9mg | Calcium: 48mg | Iron: 1.7mg