Mixed Sabzi (Vegetables)

Blog post

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4-5

Isn’t it amazing how simple vegetables can make such a tasty dish?! Mixed sabzi is a popular Pakistani dish. It’s full of flavour and the best thing about it is you can use up the leftover vegetables from your fridge.

I have used the vegetables that we as a family like in our mixed sabzi but you can use other vegetables too. There are many different variations of mixed sabzi and the one I cook and am sharing with you is a Dhaba style from the Punjab region of Pakistan. It’s tangy, spicy and most importantly very tasty.

Heres what you need;

3 medium potatoes cut into 1cm cubes
3 large carrots cut into 1cm cubes
1 cup of fresh garden peas
3 large red chillies
2 onions thinly sliced
3 tomatoes roughly chopped
1 tsp cumin seeds
1 tsp black mustard seeds
1/2 tsp turmeric
1 tsp Kashmiri chilli powder
1 tsp salt
1 tsp chaat masala
1 tbs tomato puree
1 heaped tbs of dried fenugreek leaves
1/4 cup cooking oil

What you need to do;

1. Peel the potato and carrots and cut into 1cm cubes. Slice the three large chillies in half. Wash all the vegetables and set aside.

2. In a large wide pan/wok heat the oil and add cumin and mustard seeds. Fry for 15-20 secs until they start popping.

3. Add the thinly sliced onions and fry until a light golden brown.

4. Add the chilli powder, chaat masala, turmeric powder and salt to the onions. Mix and fry for about 1 min.

5. Add a tbs of tomato puree and fry it or 1-2 mins.

6. Once the tomato puree has cooked add the chopped tomatoes. Cook for about 5 mins until the tomatoes have softened.

7. Add the vegetables. 

8. Mix and cook for about 5 mins on a medium to high flame. Keep stirring to stop it from sticking.

9. Add the dried fenugreek leaves. Mix and continue cooking on a medium to high flame for another 10 -15 mins. Keep stirring to stop it from sticking every few mins.

10. Once the vegetables start to soften, cover and cook on a low heat for 10 mins. 



11. Remove the lid. Gently mix and check if the vegetables are cooked. If they aren’t cover and cook until all the vegetables are softened.

Once cooked serve straightaway with chapatis, salad and coriander chutney.

Tips;

– You can use frozen vegetables if you don’t have any fresh vegetables available.
– When covering and cooking ensure you have an airtight lid to avoid any steam from escaping. It is the steam that helps cook the vegetables.
– Don’t be tempted to add water. As long as you stir and use a good non stick pan you won’t need to add water. by adding water it changes the texture and flavour of the curry.
– Chaat masala is a unique mix of spices used as a seasoning. It gives dishes a zingy, tangy and spicy flavour. Chaat masala is primarily used in South Asian cooking and widely available from asian grocery stores and some supermarkets now also.

Print Recipe

Mixed Sabzi (Vegetables)

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Serves: 4-5

Ingredients

  • 3 medium potatoes cut into 1cm cubes
  • 3 large carrots cut into 1cm cubes
  • 1 cup garden peas
  • 3 large red chillies sliced
  • 2 onions thinly sliced
  • 3 tomatoes roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp salt
  • 1 tsp chaat masala
  • 1 tbs tomato puree
  • 1 heaped tbs dried fenugreek leaves
  • 1/4 cup cooking oil

Method

  • 1)

    Peel the potato and carrots and cut into 1cm cubes. Slice the three large chillies in half. Wash all the vegetables and set aside.

  • 2)

    In a large wide pan/wok heat the oil and add cumin and mustard seeds. Fry for 15-20 secs until they start popping.

  • 3)

    Add the thinly sliced onions and fry until a light golden brown.

  • 4)

    Add the chilli powder, chaat masala, turmeric powder and salt to the onions. Mix and fry for about 1 min.

  • 5)

    Add a tbs of tomato puree and fry it or 1-2 mins.

  • 6)

    Once the tomato puree has cooked add the chopped tomatoes. Cook for about 5 mins until the tomatoes have softened.

  • 7)

    Add the vegetables. 

  • 8)

    Mix and cook for about 5 mins on a medium to high flame. Keep stirring to stop it from sticking.

  • 9)

    Add the dried fenugreek leaves. Mix and continue cooking on a medium to high flame for another 10 -15 mins. Keep stirring to stop it from sticking every few mins.

  • 10)

    Once the vegetables start to soften, cover and cook on a low heat for 10 mins. 

  • 11)

    Remove the lid. Gently mix and check if the vegetables are cooked. If they aren’t cover and cook until all the vegetables are softened.

    Once cooked serve straightaway with chapatis, salad and coriander chutney.

Tips

– You can use frozen vegetables if you don’t have any fresh vegetables available.
– When covering and cooking ensure you have an airtight lid to avoid any steam from escaping. It is the steam that helps cook the vegetables.
– Don’t be tempted to add water. As long as you stir and use a good non stick pan you won’t need to add water. by adding water it changes the texture and flavour of the curry.
– Chaat masala is a unique mix of spices used as a seasoning. It gives dishes a zingy, tangy and spicy flavour. Chaat masala is primarily used in South Asian cooking and widely available from asian grocery stores and some supermarkets now also.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe