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).