Unlock the secret to perfect mixed veg sabji every time! Tired of boring weeknight meals? This flavour-packed recipe is surprisingly easy and tastes amazing. We’ll show you how to make that rich, aromatic masala paste and perfectly cook your veggies, all in simple steps. Get ready to transform everyday ingredients into a restaurant-quality dish that’ll have everyone asking for seconds. Ready to cook something incredible? Dive into the full article.
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Ingredients:
- Vegetables:
- Cauliflower: 200 grams, cut into small pieces
- Potatoes: 2 medium-sized, peeled and cut
- French Beans (Pharasbi): 100 grams, cut into pieces
- Capsicum (Shimla Mirch): 2 medium-sized, cut into pieces
- Carrots: 2 medium-sized, cut into pieces
- Fresh Green Peas (Vatane): 1 bowl, blanched in boiling water
- For the Masala Paste:
- Onions: 3 medium-sized, roasted and roughly chopped
- Coriander Leaves (Kothimbir): A small amount
- Green Chillies: 3, roasted
- Garlic Cloves: 1 whole pod, peeled
- Ginger: 1 inch piece, thinly sliced
- Dry Coconut (Sukha Khobra): 10-12 small pieces, thinly sliced and roasted
- Tomatoes: 3 medium-sized, roasted and roughly chopped
- White Sesame Seeds (Safed Til): 1,1/2 tbsp
- Cashews: 8-9
- Spices for Tempering (Tadka):
- Mustard Seeds (Mohari): 1 tsp
- Cumin Seeds (Jira): 1 tsp
- Bay Leaf (Tejpatta): 2
- Star Anise (Star Phool): 1
- Cinnamon Stick (Dalchini): 1 piece
- Cloves (Lavang): 4
- Black Pepper (Miri): 6
- Green Cardamom (Sadhi Vilaychi): 2
- Optional: 1 Black Cardamom (Mothi Vilaychi)
- Powdered Spices:
- Coriander Powder (Dhane Powder): 1 tsp
- Cumin Powder (Jire Powder): 1/2 tsp
- Kitchen King Masala: 1 tsp
- Turmeric Powder (Halad): 1/4 tsp
- Kashmiri Chilli Powder: 1/2 tsp
- Kanda Lasun Masala (Onion Garlic Masala): 1 tbsp
- Optional: Goda Masala (1/2 tbsp if Kanda Lasun Masala is not used)
- Other:
- Oil: As needed (a bit extra for frying vegetables)
- Hot Water: 1 glass
- Salt: To taste
- Optional: Paneer (150-250 grams)
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Instructions:
- Prepare the Masala Paste:
- Grind the roasted onions, coriander, green chillies, garlic, ginger, dry coconut, tomatoes, white sesame seeds, and cashews into a fine paste without using water.
- Fry the Vegetables:
- Heat oil in a pan (use a bit extra).
- Fry the carrots for 1-2 minutes on medium heat until they are lightly cooked. Remove from the oil.
- Fry the potatoes until well-cooked. Remove from the oil.
- Fry the cauliflower until well-cooked. Remove from the oil.
- Fry the capsicum for about a minute until lightly cooked. Remove from the oil, draining well.
- Lightly fry the French beans. Remove from the oil.
- If using paneer, fry it at this stage and then soak it in plain water.
- Prepare the Gravy:
- If needed, add a little more oil to the same pan and heat it.
- Add mustard seeds, cumin seeds, bay leaves, star anise, cinnamon, cloves, black peppercorns, and green cardamom (and black cardamom if using). Let them splutter.
- Add the prepared masala paste to the pan. Saute for 1-2 minutes on medium heat.
- Add coriander powder, cumin powder, kitchen king masala, turmeric powder, Kashmiri chilli powder, and Kanda Lasun masala (or Goda masala). Saute well.
- Add 1 glass of hot water and mix well.
- Add salt to taste and mix well.
- Cover the pan and let the masala cook on medium heat for 10 minutes until it is well-cooked.
- Combine and Cook:
- Once the masala is cooked, add the blanched green peas and all the fried vegetables.
- If using paneer, add it at this stage.
- Mix everything well.
- Cover the pan again and cook on low heat for 10-15 minutes, stirring once in between, as it might splatter.
- Serve:
- The dish will thicken as it cools.
- Serve hot with puri or chapati.
- Enjoy your homemade mixed vegetable sabji(bhaaji).
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Perfect Mixed Veg Sabji, Every Time
Unlock the secret to perfect mixed veg sabji! This easy recipe guarantees a flavourful, restaurant-quality dish every time. Get cooking!
Ingredients
Vegetables:
- Cauliflower: 200 grams, cut into small pieces
- Potatoes: 2 medium-sized, peeled and cut
- French Beans (Pharasbi): 100 grams, cut into pieces
- Capsicum (Shimla Mirch): 2 medium-sized, cut into pieces
- Carrots: 2 medium-sized, cut into pieces
- Fresh Green Peas (Vatane): 1 bowl, blanched in boiling water
For the Masala Paste:
- Onions: 3 medium-sized, roasted and roughly chopped
- Coriander Leaves (Kothimbir): A small amount
- Green Chillies: 3, roasted
- Garlic Cloves: 1 whole pod, peeled
- Ginger: 1 inch piece, thinly sliced
- Dry Coconut (Sukha Khobra): 10-12 small pieces, thinly sliced and roasted
- Tomatoes: 3 medium-sized, roasted and roughly chopped
- White Sesame Seeds (Safed Til): 1,1/2 tbsp
- Cashews: 8-9
Spices for Tempering (Tadka):
- Mustard Seeds (Mohari): 1 tsp
- Cumin Seeds (Jira): 1 tsp
- Bay Leaf (Tejpatta): 2
- Star Anise (Star Phool): 1
- Cinnamon Stick (Dalchini): 1 piece
- Cloves (Lavang): 4
- Black Pepper (Miri): 6
- Green Cardamom (Sadhi Vilaychi): 2
- Optional: 1 Black Cardamom (Mothi Vilaychi)
Powdered Spices:
- Coriander Powder (Dhane Powder): 1 tsp
- Cumin Powder (Jire Powder): 1/2 tsp
- Kitchen King Masala: 1 tsp
- Turmeric Powder (Halad): 1/4 tsp
- Kashmiri Chilli Powder: 1/2 tsp
- Kanda Lasun Masala (Onion Garlic Masala): 1 tbsp
- Optional: Goda Masala (1/2 tbsp if Kanda Lasun Masala is not used)
Other:
- Oil: As needed (a bit extra for frying vegetables)
- Hot Water: 1 glass
- Salt: To taste
- Optional: Paneer (150-250 grams)
Instructions
Prepare the Masala Paste:
- Grind the roasted onions, coriander, green chillies, garlic, ginger, dry coconut, tomatoes, white sesame seeds, and cashews into a fine paste without using water.
Fry the Vegetables:
- Heat oil in a pan (use a bit extra).
- Fry the carrots for 1-2 minutes on medium heat until they are lightly cooked. Remove from the oil.
- Fry the potatoes until well cooked. Remove from oil.
- Fry the cauliflower until well cooked. Remove from oil.
- Fry the capsicum for about a minute until lightly cooked. Remove from oil, draining well.
- Lightly fry the French beans. Remove from oil.
- If using paneer, fry it at this stage and then soak it in plain water.
Prepare the Gravy:
- If needed, add a little more oil to the same pan and heat it.
- Add mustard seeds, cumin seeds, bay leaves, star anise, cinnamon, cloves, black peppercorns, and green cardamom (and black cardamom if using). Let them splutter.
- Add the prepared masala paste to the pan. Saute for 1-2 minutes on medium heat.
- Add coriander powder, cumin powder, kitchen king masala, turmeric powder, Kashmiri chilli powder, and Kanda Lasun masala (or Goda masala). Saute well.
- Add 1 glass of hot water and mix well.
- Add salt to taste and mix well.
- Cover the pan and let the masala cook on medium heat for 10 minutes until it is well cooked.
Combine and Cook:
- Once the masala is cooked, add the blanched green peas and all the fried vegetables.
- If using paneer, add it at this stage.
- Mix everything well.
- Cover the pan again and cook on low heat for 10-15 minutes, stirring once in between, as it might splatter.
Serve:
- The dish will thicken as it cools.
- Serve hot with puri or chapati.
- Enjoy your homemade mixed vegetable sabji(bhaaji).
