Mixed Vegetable Sabzi
Bursting with the vibrant flavors of India, this Mixed Vegetable Sabzi is a healthy, delicious, and easy-to-make vegetarian dish that's perfect for family dinners or quick weekday meals. Featuring a medley of diced potatoes, carrots, green peas, capsicum, and cauliflower cooked in a fragrant tomato-based gravy, this recipe is seasoned with warm spices like cumin, turmeric, coriander, and garam masala for a rich, savory aroma. Ready in just 45 minutes, this one-pot dish is not only packed with nutrients but also incredibly versatile—pair it with steamed rice, fluffy rotis, or buttery parathas for a complete meal. A sprinkle of fresh coriander adds a finishing touch, making it as visually appealing as it is appetizing. Perfect for vegans and vegetarians, this Mixed Vegetable Sabzi is a flavorful way to enjoy your veggies!
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Recipe Information
Ingredients
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 1 tablespoon Ginger-garlic paste
- 2 medium, finely chopped Tomato
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Red chili powder
- 1 medium, diced Potato
- 1 medium, diced Carrot
- 0.5 cup Green peas
- 1 medium, chopped Capsicum (bell pepper)
- 1 cup, florets Cauliflower
- 0.5 cup Water
- 1 teaspoon or to taste Salt
- 0.5 teaspoon Garam masala
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Heat oil in a large pan over medium heat.
Add cumin seeds and allow them to sizzle and crackle.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the chopped tomatoes and cook until they're soft and mushy.
Stir in the turmeric, coriander powder, and red chili powder. Cook for 1-2 minutes until the spices are well combined with the tomato mixture.
Add the diced potato and carrot. Mix well to coat the vegetables with the spice mixture.
Add green peas, capsicum, and cauliflower florets. Stir to combine.
Pour in the water and add salt to taste. Cover the pan with a lid.
Reduce heat to low and let the vegetables cook until they are tender, stirring occasionally. This should take about 15-20 minutes.
Once the vegetables are cooked and the water has been absorbed, add the garam masala and stir well.
Garnish with chopped fresh coriander leaves and serve hot with rice or flatbread.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 28.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2558 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
