Are you looking for a fast, delicious, and healthy meal for busy days? This Mix Veg Recipe, cooked right in a pressure cooker, is exactly what you need! Often, we think that making a good restaurant-style mixed vegetable curry takes too much time and effort. But with this simple one-pot Mix Bhaji method, you can have a flavourful dish ready in minutes without the veggies turning into a mushy paste.
Loaded with healthy vegetables like cauliflower, carrots, potatoes, and peas, this simple Indian curry brings wonderful flavours to your everyday dinner table. The secret lies in perfectly sautéing the spices and cooking them for just two whistles on low heat. It’s a beginner-friendly Mix Veg Recipe that pairs perfectly with roti, paratha, or rice. Let’s dive into how you can make this delicious and time-saving Mix Bhaji at home!
Also Read – Quick Restaurant-Style Mixed Veg Koshimbir Recipe
Ingredients List:
- Vegetables (Roughly 500g total):
- 1 small Cauliflower (cut into florets)
- 1 Carrot (peeled and chopped)
- 1 medium Potato (peeled and chopped)
- 1 small bowl of Green Peas (fresh or frozen)
- For the Masala (Base):
- 2-3 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- A pinch of Asafoetida (Hing)
- A few Curry Leaves
- 1 large Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 tablespoon crushed Ginger, Garlic, and Green Chillies (about 5-6 garlic cloves, 1/2 inch ginger, 1-2 green chillies)
- Salt to taste
- Fresh Coriander Leaves (finely chopped)
- A small splash of warm water
- Dry Spices:
- 1 teaspoon Cumin-Coriander Powder
- 1 teaspoon Garam Masala (or Kitchen King Masala)
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Kashmiri Red Chilli Powder (for nice colour)
- 1 teaspoon Mixed Veg Masala (like Suhana Masala, optional)
- A pinch of Turmeric Powder
Also Read – Healthy Mixed Veg Kachumber Salad Recipe – Side Dish
Step-by-Step Instructions:
- Step 1: Prep the Cooker: Place your pressure cooker on the stove and heat 2-3 tablespoons of oil.
- Step 2: Tempering: Add mustard seeds and let them pop. Then add cumin seeds, a pinch of hing, and curry leaves.
- Step 3: Sauté Onions: Add the finely chopped onions and roast them well until they turn soft and golden.
- Step 4: Add Aromatics: Stir in the crushed ginger, garlic, and green chilli paste. Sauté for about a minute to remove the raw smell.
- Step 5: Cook Tomatoes: Add the chopped tomatoes and salt. Mix well and cook for a minute until the tomatoes soften slightly.
- Step 6: Add Dry Spices: Lower the flame and add the cumin-coriander powder, garam masala, red chilli powder, Kashmiri chilli powder, veg masala, and turmeric. Sauté everything until the oil separates from the masala.
- Step 7: Mix in Herbs & Veggies: Add a handful of fresh chopped coriander. Then, drop in all your washed vegetables (cauliflower, peas, carrots, potatoes). Mix well and roast the veggies in the masala on low heat for 1-2 minutes.
- Step 8: Add Water: Pour in just a very small splash of warm water (less than half a small cup). Do not add too much water, or the veggies will become soggy.
- Step 9: Pressure Cook: Close the pressure cooker lid. Keep the flame low and cook for exactly 2 whistles.
- Step 10: Serve: Turn off the heat and let the cooker cool down completely on its own before opening. Give it a gentle mix, and your quick Mix Bhaji is ready!
Cooking Tips:
- Don’t overwater: The vegetables release their own moisture. Adding too much water will make the curry watery and overcook the veggies. Just a tiny splash of warm water is enough!
- Low flame is key: Cooking on a low flame for exactly 2 whistles ensures the vegetables are cooked through but hold their beautiful shape.
- Prep ahead: You can chop all the vegetables the night before and keep them in the fridge to make cooking even faster the next day.
- Release pressure naturally: Never force-open the cooker. Letting it cool naturally allows the vegetables to finish cooking gently in the residual steam.
Variations:
- Vegan Version: Good news! This recipe is naturally 100% vegan. Just make sure you are using regular cooking oil and not ghee or butter.
- Spicy Version: If you love heat, add an extra green chilli to your crushed paste and increase the regular red chilli powder slightly.
- Kids-Friendly Version: Skip the green chillies and only use Kashmiri red chilli powder. It gives a beautiful, bright red colour but keeps the spice levels extremely low for children.
- Paneer & Capsicum Mix: You can toss in some chopped capsicum (bell peppers) and lightly fried paneer cubes right after opening the cooker for a richer, festive version!
Also Read – Quick Toor Masoor Dal Recipe | Pressure Cooker Mix Dal
Serving Suggestions:
- This homestyle Mix Veg Recipe is highly versatile. It tastes incredibly delicious when served hot with:
- Soft, warm Phulkas or homemade Roti.
- Flaky, layered Parathas.
- Simple plain steamed Rice and Dal (Dal Chawal).
- Jeera Rice and a side of cool cucumber raita.
FAQs:
Q1: Can I use frozen vegetables for this Mix Veg Recipe?
Ans: Yes! You can easily use frozen peas, frozen carrots, or even a pre-cut frozen mixed vegetable bag to save even more time.
Q2: Why did my vegetables become mushy in the pressure cooker?
Ans: Mushy vegetables happen if you add too much water or cook on a high flame for too many whistles. Stick to a low flame, just 2 whistles, and very little warm water.
Q3: Can I skip the onion and garlic in this Mix Bhaji?
Ans: Absolutely. To make it a “No Onion, No Garlic” recipe, skip those two ingredients and simply temper the cumin, hing, and tomatoes with a little extra ginger paste.
Q4: How long can I store the leftover Mix Veg curry?
Ans: You can store the leftovers in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave before eating.
Quick & Easy Mix Veg Recipe in Pressure Cooker | Mix Bhaji
Ingredients
Vegetables Roughly 500g total:
- 1 small Cauliflower cut into florets
- 1 Carrot peeled and chopped
- 1 medium Potato peeled and chopped
- 1 small bowl of Green Peas fresh or frozen
For the Masala Base:
- 2-3 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- A pinch of Asafoetida Hing
- A few Curry Leaves
- 1 large Onion finely chopped
- 1 medium Tomato finely chopped
- 1 tablespoon crushed Ginger, Garlic, and Green Chillies (about 5-6 garlic cloves, 1/2 inch ginger, 1-2 green chillies)
- Salt to taste
- Fresh Coriander Leaves finely chopped
- A small splash of warm water
Dry Spices:
- 1 teaspoon Cumin-Coriander Powder
- 1 teaspoon Garam Masala or Kitchen King Masala
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Kashmiri Red Chilli Powder for nice colour
- 1 teaspoon Mixed Veg Masala like Suhana Masala, optional
- A pinch of Turmeric Powder
Instructions
- Step 1: Prep the Cooker: Place your pressure cooker on the stove and heat 2-3 tablespoons of oil.
- Step 2: Tempering: Add mustard seeds and let them pop. Then add cumin seeds, a pinch of hing, and curry leaves.
- Step 3: Sauté Onions: Add the finely chopped onions and roast them well until they turn soft and golden.
- Step 4: Add Aromatics: Stir in the crushed ginger, garlic, and green chilli paste. Sauté for about a minute to remove the raw smell.
- Step 5: Cook Tomatoes: Add the chopped tomatoes and salt. Mix well and cook for a minute until the tomatoes soften slightly.
- Step 6: Add Dry Spices: Lower the flame and add the cumin-coriander powder, garam masala, red chilli powder, Kashmiri chilli powder, veg masala, and turmeric. Sauté everything until the oil separates from the masala.
- Step 7: Mix in Herbs & Veggies: Add a handful of fresh chopped coriander. Then, drop in all your washed vegetables (cauliflower, peas, carrots, potatoes). Mix well and roast the veggies in the masala on low heat for 1-2 minutes.
- Step 8: Add Water: Pour in just a very small splash of warm water (less than half a small cup). Do not add too much water, or the veggies will become soggy.
- Step 9: Pressure Cook: Close the pressure cooker lid. Keep the flame low and cook for exactly 2 whistles.
- Step 10: Serve: Turn off the heat and let the cooker cool down completely on its own before opening. Give it a gentle mix, and your quick Mix Bhaji is ready!
