Mix Veg or Mixed Vegetable recipe is a popular Indian side dish made using lots of assorted fresh vegetables and essential Indian spices. It is a staple in Indian cuisine and is ideal for a quick and easy lunch or a satisfying dinner. It pairs well with roti, naan, or rice.
Balancing sweet and savory elements in your dishes adds complexity and intrigue.
Table of contents
Making mixed veg at home is amazingly simple, quick, and easy. You can prepare this wholesome and nutritious side dish for a weekday dinner, or a comfortable weekend meal. Plus, it is also suitable for family get-togethers, weekend parties, or any other occasion.
With this fail-proof recipe, you can make the perfect mixed vegetable sabji each time at home and relish it with family and friends.
About Mix Veg Recipe
Mixed vegetable recipe is a straightforward, satisfying, and nourishing dish which is a flavorful and filler dish that can be served as a main course or as a side dish for any meal. It is a nut-free, soy-free, meat-free Indian dish that is enjoyed by people of all age groups. To serve, pair it with roti, naan, or rice.
This Indian style sabji is a mix of vegetables, spices, and herbs that has an extravaganza of flavors and a burst of textures in every bite. It is one of such recipes that is made in every Indian household.
Hence, this Indian style sabzi or dry dish that can be made in distinctive styles and variations.
This recipe is inspired from my mom’s mixed vegetable recipe that I grew up eating. It is not only delightful, wholesome, and nourishing, but it is also loaded with essential vitamins and minerals one required for a healthy diet.
It is a wonderful side dish for any meal and is sure to be a hit at any get-together or party. With this recipe, you can make a restaurant-style mixed vegetable curry at home that is sure to impress your family and friends.
It is suitable for vegetarians and those who are on a gluten-free diet. Plus, it can also be made vegan with a slight modification. This dry curry is an amazing way to use up leftover vegetables.
Another wonderful thing about this recipe is that it can be prepared with any vegetable of your choice.
Made with basic ingredients, it is a flavorsome side dish that can easily be customized to your liking by using your favorite vegetables and spices. For example, you can use a variety of fresh vegetables that are in season or the ones you have on hand.
The commonly used vegetables in mix-veg recipes are: cauliflower, potatoes, green beans, carrots, peas, bell peppers, etc. Other vegetables you can use in this recipe are broccoli, mushrooms, baby corn, spring onions, spinach, eggplant, zucchini, bottle gourd, squash, etc.
You can also use any of your favorite vegetables. Frozen vegetables can also be used for making this mixed vegetable recipe.
Mix veg recipes can be made in both styles such as dry or sabji or curry. This recipe makes a dry sabji version which is cooked with less liquid to create a gravy-like consistency. The curry version is cooked with more water and spices to create a thick and flavorful sauce.
To make the curry version, add more water and cook the vegetables until they are soft and tender.
In this flavorful and aromatic Dhaba-style or restaurant-style mixed vegetable recipe, I have also added paneer pieces, to make it more appealing and inviting. Adding paneer is optional here. You can also swap it with tofu.
For spices, I have used a mix of spices such as red chili powder, cumin powder, coriander powder, turmeric, Kasuri methi, and garam masala powder to create a perfect balance of flavors.
So next time when you have a handful of veggies, try this easy mixed veg recipe!
This Mix Veg
✓ is a nutritious and healthy dish
✓ is loaded with a variety of vegetables
✓ can be made in numerous ways
✓ can be made with any vegetables of your choice
✓ can be served as a side dish
✓ can be served with puri or naan
✓ can be customized according to your taste preferences
✓ is ideal for lunch or dinner
✓ is suitable for gluten-free diet
✓ is easy to make
✓ can be prepared with basic ingredients
✓ can be made in advance & freezed
✓ can also be made vegan
✓ can be made in a large batch
✓ can be stored in the refrigerator for up to 3 days
Mix Veg Recipe Ingredients
Mixed vegetables recipe needs basic ingredients that are easily available in any Indian kitchen. Below are detailed description of the ingredients you will require in this recipe are:
- Mixed Vegetables: As the name suggests, mixed vegetables are the main ingredient in a nutritious and healthy mixed veg recipe. The vegetables I have used in this recipe are carrots, peas, cauliflower, potatoes, green beans, and bell peppers.
Feel free to use any of your favorite vegetables for making this recipe.
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Oil or Ghee: In this curry recipe, you can use both oil, and ghee for sautéing vegetables. Ghee adds a rich and aromatic flavor. Butter can also be added to enhance the flavor of the dish. I have used a combination of oil and ghee. You can also use any vegetable oil of your choice, such as canola oil, or sunflower oil.
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Cumin Seeds: Cumin seeds are one of the main spices for Indian curries, because of their digestive properties and are a good source of iron. They release their aroma and flavor when sautéed in hot oil/ghee.
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Onion: They add silky texture and distinct flavor to this mixed vegetable dry sabzi. Here you can use both chopped onions and onion paste. I have chopped my onions in a food processor.
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Tomato: It adds acidity, moisture, gives a velvety and thick texture to gravy, and balances the spicy flavors. I have added chopped tomatoes in this recipe, but you can also use crushed, pureed or canned tomatoes here.
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Ginger-Garlic Paste: It is a staple ingredient in Indian cooking. Ginger garlic paste or chopped/minced ginger and garlic both can be used for making this curry.
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Spices: This recipe has basic Indian spices that come in masala dabba (spice box). I have added turmeric powder, coriander powder, Kashmiri red chili powder, cumin powder, and garam masala powder.
I have also added a bit of Kasuri methi aka dried fenugreek leaves to enhance the flavor of the dish.
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Cream: Since it is a restaurant style recipe, I have also added a bit of fresh cream to give the gravy a creamy and rich texture. Cashew or coconut cream can also be used here. Adding cream is entirely optional here though.
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Salt: I have added regular table salt to this mix veg dry, but you can use any of your favorite salt in this recipe.
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Water: It is used for cooking vegetables and giving the gravy a bit of moisture. Feel free to adjust the amount of water based on your taste preference. You can add more water to make it saucier or curry-like.
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Paneer: Restaurants have paneer in mixed veg recipes, so I have also added some paneer. Adding paneer to this recipe is up to you.
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Fresh Coriander Leaves: Fresh green coriander leaves are added as a garnish and to add freshness and contrast. Adding chopped coriander leaves increases the overall taste of this sabji.
*Variations
Mixed vegetable recipe is a flexible recipe that can be made in many ways. Below are some variations of the mix veg recipe that you can try next time:
- Mix Veg Dahi Sabji: This is a creamy curry version of this recipe. In this recipe, you can swap tomatoes with 1 cup of thick and whisked yogurt. The rest of the recipe will be the same.
Mix Veg Without Onion and Garlic: To make a no-onion garlic version of this recipe, skip adding onions and garlic. It is a lovely recipe for those who don’t eat onion and garlic. It also makes a lovely curry to serve during religious festivals or fasts.
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Mix Veg With Chickpeas: This is a healthy, protein-rich, and nutritious version of the mix veg recipe. Here, you cook the vegetables with canned or cooked chickpeas.
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Mixed Vegetable Coconut Curry: In this variation, replace the water with coconut milk. It makes this curry creamier and a bit sweeter.
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Mix Veg Curry: Add a bit more water to make a curry version of this recipe. This type of mixed veg is best served with rice or naan.
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Mix Veggie Wrap: You can also make a wrap using this curry. To make a delicious wrap, place some mixed vegetable curry on a tortilla, paratha, or a veggie roti such as this avocado roti. Top with salad, drizzle with mint coriander chutney and chilled yogurt/raita and roll it tightly to make a wrap. Your delicious veggie wrap is ready to serve.
Other veggie loaded dishes you might check out are: Vegetable Jalfrezi, Vegetable Hakka Noodles, Vegetable Sandwich, Fruits and Vegetables Fiesta Salad, Restaurant Style Vegetable Biryani, and Vegetable Khichdi.
Storage suggestions
Leftover mix veg stays fresh for up to 3 days when stored in an airtight container in the refrigerator. When you want to eat, reheat it on the stovetop or in a microwave. Garnish reheated mix veg with fresh cilantro leaves to give it a fresh color and flavor.
Serving Suggestions
Mix veg tastes well when served as a side dish with roti, paratha, or naan or with simple dal and rice. To make it a complete Indian thali meal, serve it along with khichdi paratha, toor dal tadka, matar pulao, mango raita, papad, pickle, chutney, salad, and fruit custard. Drizzle some fresh lemon juice before serving and enjoy
It can also be served as a main dish with brown rice, couscous, or quinoa.
Dhaba Style Serving
If you want to serve mixed veg in a Dhaba Style, then drizzle it with some ghee and serve it with a dollop of butter or cream for a richer and creamier taste.
Vegan Options
To make it vegan, replace paneer with tofu, substitute cream with cashew cream or coconut cream, and replace butter/ghee with vegan butter or vegan ghee. You can also make it vegan by using oil instead of ghee and skipping the cream.
Anupama’s Tips and Tricks to make best Mix Veg
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Cut vegetables into equal sizes: In the mix veg recipe, it is important to cut vegetables uniformly to ensure even cooking.
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Pre-cook vegetables: To get the most flavors, it is recommended to roast the vegetables in oil for about 5 minutes or until they are slightly charred. Charred vegetables impart a lovely aroma and taste really good when paired with the spicy gravy.
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Use fresh vegetables: Since it is a recipe with lots of veggies, it would be best if you could use fresh seasonal vegetables. They would give the best texture, flavor and taste.
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Don’t overcook: The golden rule of mixed vegetable curry recipe is that cook the vegetables until they are just tender, and hold their shape. Overcooking can make them mushy and lose their nutrients and texture.
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Adjust spices: Like any other curry recipes on this website, here you can also adjust the spices according to your taste preferences. If you prefer it spicier, then feel free to add more red chili powder or green chilies. If you like it mildly spicy then you can reduce the amount of spices.
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Best Pan: For making this mix veg, you can either use a thick bottomed Indian kadai, or a heavy-bottomed pan to cook the vegetables. It will prevent them from sticking to the pan and burning.
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Let it rest: After cooking, let the mixed veg rest covered for a few minutes to allow the flavors to meld together.
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Experiment with flavors: You can try making this curry with unusual flavors combination to create your own unique version of the recipe.
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Serve hot: For a satisfying and nutritious meal, it is best when served piping hot with your favorite Indian bread or rice.
FAQ
What vegetables can I use in mixed veg?
Well, technically you can use any mixed vegetables of your choice. So, the choice of vegetables depends on your personal preferences.
The vegetables that are generally added to this mixed vegetable curry are potatoes, carrots, cauliflower, green beans, peas, bell peppers, corn, and more.
Can I make mixed veg without onion and garlic?
Yes, you can certainly make mixed veg without using onion and garlic. To make a no-onion garlic version, simply skip using onion and garlic and the rest of the recipe will be the same.
Without onion, gravy is not usually thick, so to make it thicker you can add about 1-2 tablespoons of roasted Besan (gram flour). It adds a lovely texture and taste to this curry.
Is mix veg dry recipe gluten-free and vegan?
Mix veg is gluten free and can be made vegan with a minor change of ingredients. To make it vegan, you need to use tofu instead of paneer and vegan ghee/butter instead of ghee/butter. Also, use plant-based or vegan cream.
It can also be made vegan by using oil instead of ghee and skipping the cream.
Can I make mixed veg in advance?
Making mixed veg curry in advance is possible. Make it ahead of time and store it in the refrigerator for up to 3 days. It is a wonderful option if you are making for a crowd. Reheat it before serving. You can add a pinch of garam masala to revive the flavors.
Can I freeze mixed veg dry sabji?
Yes, this dry sabji is freezable. You can freeze it for up to 2-3 months. To freeze, simply transfer it in an airtight container and freeze. Thaw it overnight before reheating.
What can I serve with mix veg?
Mixed vegetables taste well when served with Indian flatbreads. I personally like to serve it with plain paratha, tandoori roti, or puri. But it goes well with every Indian flatbread such as naan, or khoba roti. It can also be served with some plain steamed rice or pulao.
Mix Veg Recipe (Step-by-step photo instructions)
How to Make Mix Veg
- Heat 1 tablespoon of oil in a non-stick pan over medium heat. Once hot, add potatoes, and carrots. Stir for 1 minute, then cover the pan and cook for 1 more minute. Next, add diced bell pepper, French beans, cauliflower florets, and green peas.
- Sprinkle with a pinch of salt and a pinch of garam masala powder. Stir well to combine. Cover the pan with the lid and cook for about 5 minutes, keep stirring occasionally to avoid burning. Veggies are done when they are slightly charred. Transfer the roasted veggies to a plate and keep aside.
- Heat 1 tablespoon of oil and 1 tablespoon of ghee in the same pan over medium heat. Once hot, add bay leaves and cumin seeds. Let them sizzle for a few seconds, then add chopped onions. Sauté for 5-6 minutes, or until they turn golden brown. TIP: You can also use onion paste or roughly chopped onions. After that, add sliced green chilies and mix.
- Add minced ginger, and minced garlic (or 2 tablespoons ginger-garlic paste). Stir & sauté for 2 minutes. Then add turmeric powder, coriander powder, and garam masala powder. Sauté for 1 minute. Next, add ghee/butter and sauté the powdered spices for a few more seconds.
- Add chopped tomatoes, and Kashmiri red chili powder and stir & cook for 1 minute. Add salt and mix well again. Cover and cook for 3-4 minutes or until tomatoes are soft and mushy. Uncover the pan, stir and add 1 cup of water or as needed. Give it a mix.
- Add Kasuri methi and 2 tablespoons of fresh cream (optional) and mix again. Then add roasted veggies and mix well until combined. Add 1/4 cup paneer cubes, cover the pan, and cook for 5-6 minutes, or until the vegetables are tender yet hold their shape.
- Once the vegetables are cooked, uncover the pan and mix the sabzi. Add coriander leaves chopped and mix well. Turn off the heat and cover the pan for about 5-6 minutes to meld the flavors. Your mixed veg is ready. Garnish with coriander leaves and grated paneer and serve hot with roti, naan, or rice.
Recipe Card
Mix Veg Recipe [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 4-5 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 194 calories | 1 |
INGREDIENTS
For Mix Veg
- 1 + 1 tablespoons of any vegetable oil
- 1 + 1 tablespoon ghee or butter
- 1 large-sized potato, peeled & diced
- 2 medium-sized carrots, diced
- 1 medium-sized bell pepper, diced
- 1 cup cauliflower florets medium to small florets
- 1/2 cup cut French beans 1/2-inch pieces from 15 to 17 beans
- 1 cup cauliflower, medium florets
- 1/2 cup green peas, fresh or frozen
- 3 medium-sized onions, chopped using a blender
- 3 medium-sized tomatoes, chopped using a blender
- 1/4 cup paneer, cut into small cubes
- 1-inch or 1 tablespoon ginger, peeled & minced
- 2 green chilies, sliced
- 4-5 or 1 tablespoon garlic cloves, minced
- 1-2 bay leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala powder, plus a pinch
- 1 teaspoon Kashmiri red chili powder
- 1 cup water, or as required
- 1 tablespoon Kasuri methi
- 2 tablespoons cream, optional
For Garnish
- Chopped coriander leaves
- Grated paneer
INSTRUCTIONS:
How to Make Mix Veg
- Heat 1 tablespoon of oil in a non-stick pan over medium heat. Once hot, add potatoes, and carrots. Stir for 1 minute, then cover the pan and cook for 1 more minute. Next, add diced bell pepper, French beans, cauliflower florets, and green peas.
- Sprinkle with a pinch of salt and a pinch of garam masala powder. Stir well to combine. Cover the pan with the lid and cook for about 5 minutes, keep stirring occasionally to avoid burning. Veggies are done when they are slightly charred. Transfer the roasted veggies to a plate and keep aside.
- Heat 1 tablespoon of oil and 1 tablespoon of ghee in the same pan over medium heat. Once hot, add bay leaves and cumin seeds. Let them sizzle for a few seconds, then add chopped onions. Sauté for 5-6 minutes, or until they turn golden brown. TIP: You can also use onion paste or roughly chopped onions. After that, add sliced green chilies and mix.
- Add minced ginger, and minced garlic (or 2 tablespoons ginger-garlic paste). Stir & sauté for 2 minutes. Then add turmeric powder, coriander powder, and garam masala powder. Sauté for 1 minute. Next, add ghee/butter and sauté the powdered spices for a few more seconds.
- Add chopped tomatoes, and Kashmiri red chili powder and stir & cook for 1 minute. Add salt and mix well again. Cover and cook for 3-4 minutes or until tomatoes are soft and mushy. Uncover the pan, stir and add 1 cup of water or as needed. Give it a mix.
- Add Kasuri methi and 2 tablespoons of fresh cream (optional) and mix again. Then add roasted veggies and mix well until combined. Add 1/4 cup paneer cubes, cover the pan, and cook for 5-6 minutes, or until the vegetables are tender yet hold their shape.
- Once the vegetables are cooked, uncover the pan and mix the sabzi. Add coriander leaves chopped and mix well. Turn off the heat and cover the pan for about 5-6 minutes to meld the flavors. Your mixed veg is ready. Garnish with coriander leaves and grated paneer and serve hot with roti, naan, or rice.
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NOTES:
- Feel free to use any vegetables of your choice.
- To make the dish without onion and garlic, skip using onion and garlic.
- For a vegan and gluten-free version, use vegetable oil, vegan ghee or vegan butter.
- For a Dhaba-style version, top with a tablespoon of butter before serving.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mix-veg-recipe/