Mixed Vegetable Subji
Bursting with vibrant flavors and wholesome goodness, Mixed Vegetable Subji is a classic Indian curry that's perfect for a hearty and nutritious meal. This colorful medley combines tender potatoes, carrots, green beans, peas, and cauliflower, all simmered in a rich, aromatic tomato-based gravy infused with cumin, coriander, turmeric, and garam masala. Quick to prepare and packed with fresh ingredients, this vegetarian recipe is ideal for busy weeknights or as an impressive centerpiece for a family dinner. Serve it steaming hot with soft rotis, naan, or a side of fragrant basmati rice, and enjoy a delightful balance of spice and comfort in every bite.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 2 medium Tomato, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Salt
- 1 medium Potato, diced
- 1 medium Carrot, diced
- 0.5 cup Green beans, chopped
- 0.5 cup Green peas
- 1 cup Cauliflower florets
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro leaves, chopped
- 0.5 cup Water
Instructions
Heat oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the ginger paste and garlic paste, and cook for another minute.
Add the chopped tomatoes and cook until they become soft and oil starts to separate, about 5 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for a minute to blend the spices.
Add the diced potatoes, carrots, green beans, green peas, and cauliflower florets. Stir to coat the vegetables with the spice mixture.
Pour in the water and cover the pan. Cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle garam masala over the cooked vegetables and gently mix well.
Garnish with fresh cilantro leaves before serving hot.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 23.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2720 mg | 58% | |
*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.
