Curry Mixed Vegetables or Mixed veg sabzi is a popular Indian dish made with a mix of seasonal vegetables and basic spices.
It’s an everyday recipe that is easy to make, healthy, and packed with nutrients.
This Curry Mixed Vegetables recipe uses commonly available vegetables and ingredients, making it perfect for any meal.
It’s a great choice for busy days when you need something quick and wholesome.
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Delicious petha ki sabji kaise banti hai
About Curry Mixed Vegetables Recipe
Curry Mixed Vegetables or Mixed Veg Recipe is a wholesome, flavorful dish made using a variety of fresh vegetables, cooked with aromatic spices.
This Curry Mixed Vegetables dish is popular in Indian households due to its simplicity, versatility, and nutritional value.
By combining multiple vegetables like radish, potatoes, tomatoes, parwal, and onions.
this recipe ensures a balance of flavors and textures in every bite.
It is a go-to option for busy days when you want something quick, healthy, and satisfying.
The beauty of this Curry Mixed Vegetables recipe lies in its adaptability—you can use whatever vegetables are available in your kitchen, making it a perfect way to avoid food waste.
With minimal effort and everyday spices, Mixed Veg Sabzi can be prepared in just 30 minutes.
Whether paired with roti, paratha, or rice, this dish is sure to please everyone at the dining table.
Plus, it’s an excellent way to include various nutrients in your diet, ensuring a healthy and delicious meal for the entire family.
The Curry Mixed Vegetables recipe takes about 20-25 minutes to prepare and is a great way to include multiple vegetables in one meal.
Ingredients of Mix Veg or Curry Mixed Vegetables
- 5 radishes (chopped)
- 2 tomatoes (chopped)
- 2 potatoes (chopped)
- 2 parwal (chopped)
- 1 onion (chopped)
- 2-3 green chilies (chopped)
- 2-3 tablespoons mustard oil (or any oil of your choice)
- 1 dry red chili
- 1 pinch asafoetida (hing)
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/3 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves (for garnish)
Step-by-Step Method (Curry Mixed Vegetables)
Prepare Vegetables:
Wash and chop all vegetables into equal-sized pieces.
Heat Oil:
Heat mustard oil in a pan.
Once hot, add dry red chili, cumin seeds, asafoetida, and green chilies.
Add chopped onions and saute until they turn light pink.
Mix in ginger-garlic paste and cook for a few seconds.
Add Tomatoes and Spices:
Then, add chopped tomato, turmeric, red chili powder, coriander powder, cumin powder, and garam masala.
Cook the spices well. cook until the oil separates from the masala.
Add salt.
Cook Vegetables:
Add all the chopped vegetables to the pan.
Mix well and cook on medium heat for 1-2 minutes.
Cover and Cook:
Cover the pan with a lid and let the vegetables cook on low heat for 10-12 minutes.
Stir occasionally to prevent sticking.
Garnish and Serve:
Once the vegetables are fully cooked, garnish with fresh coriander leaves.
Serve hot with roti or rice.
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Pro Tips
Cut Evenly: Chop all vegetables into equal sizes to ensure they cook evenly.
Use Fresh Veggies: Fresh vegetables give the best flavor and texture.
Don’t Skip Spices: Saute spices properly for a rich and aromatic sabzi.
Adjust Oil: Use mustard oil for a traditional taste, but you can use any oil you prefer.
Check While Cooking: Stir occasionally while cooking to avoid burning or sticking.
Add Water if Needed: If the sabzi looks dry, sprinkle a little water to prevent burning.
Garnish Last: Add fresh coriander leaves at the end for a fresh and vibrant flavor.
Customize Veggies: You can add vegetables like peas, carrots, or beans for extra variety.
Notes
- Adjust the chili according to your spice preference.
- Feel free to add other vegetables like carrots, peas, or cauliflower for variation.
Health Benefits
Radish: Improves digestion and is rich in fiber.
Parwal: Boosts immunity and aids in detoxification.
Tomatoes: High in Vitamin C and antioxidants.
Potatoes: Provide energy and are a good source of carbohydrates.
Mustard Oil: Supports heart health and enhances immunity.
FAQs
1. What vegetables can I add to Curry Mixed Vegetables ?
You can add carrots, peas, cauliflower, or capsicum to make it more colorful and nutritious.
2. Can this Curry Mixed Vegetables recipe be made without oil?
Yes, you can make it with minimal or no oil, but the taste might vary slightly.
3. Is this Curry Mixed Vegetables recipe kid-friendly?
Absolutely! It’s mild and full of nutrients, making it perfect for kids.
4. What is a mixed vegetable?
Mixed vegetables are a combination of different types of vegetables cooked or prepared together.
They can be fresh, frozen, or canned and include a variety of options like carrots, peas, beans, cauliflower, and more.
5. What is mix veg made of?
Mix veg is typically made of multiple vegetables such as potatoes, carrots, peas, beans, radishes, tomatoes, onions, and parwal.
These are cooked with spices to create a flavorful and nutritious dish.
6. Is mixed vegetables good for diet?
Yes, mixed vegetables are excellent for a diet as they are low in calories, high in fiber, and packed with essential vitamins and minerals.
They help in weight management, improve digestion, and provide energy.
7. How much is a portion of mixed veg?
A standard portion of mixed vegetables is about 1 cup (approximately 150–200 grams), which is enough to serve as a side dish for one person.
This portion provides a balanced amount of nutrients without being too heavy.
In Short, Mixed Veg Sabzi is a healthy and delicious dish that’s quick to prepare and perfect for any meal.
Enjoy it with roti or rice and share the recipe with your friends and family.
Try it today and let us know how you liked it!
Recipe Card:
Quick and Tasty Curry Mixed Vegetables | Mix Veg Sabzi | Mixed Veg | Mix Veg Recipe
Ingredients
Ingredients
- 5 Small to Medium radishes chopped
- 2 tomatoes chopped
- 2 medium-sized potatoes chopped
- 2 parwal chopped
- 1 onion chopped
- 2-3 green chilies chopped
- 2-3 tablespoons mustard oil or any oil of your choice
- 1 dry red chili
- 1 pinch asafoetida hing
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/3 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step-by-Step Method
Prepare Vegetables:
- Wash and chop all vegetables into equal-sized pieces.
Heat Oil:
- Heat mustard oil in a pan. Once hot, add dry red chili, cumin seeds, asafoetida, and green chilies.
Saute Onions:
- Add chopped onions and saute until they turn light pink.
Add Spices:
- Mix in ginger-garlic paste and cook for a few seconds. Then, add tomato, turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Cook the spices well. add salt
- cook until the oil separates from the masala.
Cook Vegetables:
- Add all the chopped vegetables to the pan. Mix well and cook on medium heat for 1-2 minutes.
Cover and Cook:
- Cover the pan with a lid and let the vegetables cook on low heat for 10-12 minutes. Stir occasionally to prevent sticking.
Garnish and Serve:
- Once the vegetables are fully cooked, garnish with fresh coriander leaves. Serve hot with roti or rice.
Video
Notes
- Adjust the chili according to your spice preference.
- Feel free to add other vegetables like carrots, peas, or cauliflower for variation.
Nutrition Chart (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Fats | 5 g |
| Fiber | 4 g |
| Vitamin C | 12% |
| Iron | 8% |