Mixed Vegetables Subji
Bursting with vibrant colors and bold flavors, Mixed Vegetables Subji is a classic Indian dish perfect for any meal. This medley of fresh vegetables, including carrots, potatoes, green beans, and bell peppers, is simmered in a fragrant blend of spices like cumin, turmeric, garam masala, and red chili powder. Enhanced with garlic, ginger, and green chilies for a touch of heat, the dish strikes a perfect balance of spice and warmth. Finished with a garnish of fresh cilantro, this wholesome and versatile recipe pairs beautifully with roti, paratha, or steamed rice. Whether you’re looking for an easy weeknight dinner or a festive side dish, this healthy and delicious vegetable curry is sure to delight your taste buds. Keywords: Mixed Vegetables Subji recipe, Indian vegetable curry, easy vegetarian recipes, spicy Indian dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 Green chili, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 medium Carrot, diced
- 100 grams Green beans, chopped
- 1 medium Potato, diced
- 1 small Bell pepper, diced
- 100 grams Green peas, fresh or frozen
- 1 medium Tomato, finely chopped
- 2 tablespoons Fresh cilantro leaves, chopped
Instructions
Heat the oil in a large pan over medium heat.
Once the oil is hot, add cumin seeds and let them splutter for about 30 seconds until aromatic.
Add the chopped onion and sauté until they turn golden brown, about 5 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili, and sauté for another 2 minutes.
Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 1 minute until the spices are fragrant.
Add the diced carrot, green beans, and potato to the pan. Stir well to coat the vegetables with the spices.
Cover the pan and let the vegetables cook for 8-10 minutes, stirring occasionally, until they are partially cooked.
Add the diced bell pepper, green peas, and chopped tomato into the pan. Stir to combine.
Cover and cook for another 5-7 minutes, or until all the vegetables are tender.
Taste and adjust seasoning if necessary. Garnish with chopped cilantro leaves before serving.
Serve the mixed vegetables subji hot with roti, paratha, or rice.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 28.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2504 mg | 53% | |
*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.
