Mixed veg sabji is my favourite sabji. I love the variation of textures, the variety of vegetables, and I love that it’s almost always served with fresh rotis. Getting that perfect scoop of all the different little bits, that’s the best!
With the festive season in full swing and so many of us planning dinner parties, mixed veg sabji is definitely going to be on the menu. I make mine just a little differently than most classic recipes do, using a layered cooking method for the vegetables – this allows me to control the crunchiness of the vegetables and get different textures in each bite.
My second secret for mixed veg sabji is to make sure the turka is chopped finely, and vegetables are all chopped fairly even in size. For this I rely on my Victorinox Swiss Modern Wood Santoku Knife. Victorinox creates professional knives for the home chef, and it’s become my most-used kitchen tool since I started using it this summer. The handle is lightweight and has an ergonomic handle which helps with hand fatigue. The blade also has a granton edge which prevents food from sticking to the knife and allows for clean precise cuts. I have never realized how big of a difference that makes until I started using the Victorinox Swiss Modern Wood Santoku Knife.
If you haven’t upgraded your knives recently, I highly recommend it, it’s been a game changer in the kitchen for me!Print
Mixed Veg Sabji
3 cups cauliflower florets
2 large potatoes, peeled and diced
2 carrots, peeled and sliced
1 cup green beans, trimmed and chopped
1 cup peas (fresh or frozen)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1-2 green chilis, chopped (optional)
2-3 garlic cloves, minced
1-inch piece of ginger, minced
2 tomatoes, finely chopped
1 tsp turmeric powder
1 tsp salt
½ tbsp cumin powder
½ tbsp coriander powder
1 tsp deghi mirch (adjust to taste)
1 tsp garam masala
½ tsp anardana powder
Lemon and cilantro leaves, for garnish
Bring a large pot of water to a boil, salt generously and add a pinch of haldi. Boil the cauliflower florets in this water for 3-5 minutes. They should be tender, but still hold their shape. Drain and set them aside.
In a large, deep skillet or a wide pan, heat the vegetable oil over medium heat. Add the cumin seeds and toast for 60 seconds. Stirring to prevent burning.
Add the chopped onions and sauté on medium high heat until they turn translucent and start to brown (approximately 6 minutes).Stir in the minced ginger and garlic and sauté for another 2 minutes.
Add the chopped tomatoes and spices – turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well and cook for a few minutes until the oil separates from the masala.
Add the diced potatoes, sliced carrots, and chopped green beans to the pan. Mix well with the spice mixture.
Cover the pan and cook for about 10-15 minutes, or until the vegetables are partially tender. Stir occasionally to prevent sticking.
Add the boiled cauliflower florets and peas to the pan. Mix them gently with the rest of the vegetables.Cover and continue cooking for another 10-15 minutes or until all the vegetables are fully cooked and tender. You can sprinkle a little water if needed to prevent sticking, but don’t make it too watery.
Finally, add the garam masala and anardanad powder and give it a good stir. Check for seasoning and adjust salt and spices as per your taste. Garnish with fresh cilantro leaves.
Your Mixed Vegetable Sabzi is ready to be served! It can be enjoyed with roti, naan, or steamed rice!