The recipe given below for mix vegetable sabzi is one of the yummiest you would come across. Furthermore, I have also talked about the calories inside the sabzi. Mix vegetable sabzi has its own health benefits. In India we often have access to fresh vegetables. There’s no secret we get bored with the home cooked food on daily basis. Here’s a recipe that gives you a twist in your daily cooking.
This recipe is cooked using simple vegetables that are easily available in the market. At times we are often left with few vegetables in the fridge. What possible can you make out of it? Fuse them together with a blend of Indian masalas. The words used are very simple in this article. You will easily understand how to make mix vegetable sabzi recipe in Hindi too.
Topics covered in mix vegetable recipe:
- Ingredients that necessary to cook mix vegetable sabzi.
- Preparation: How to instantly cook mix vegetable sabzi.
- A fusion of mix vegetable sabzi.
Ingredients to cook mix vegetable sabzi
You can cook or prepare mix vegetable sabzi using the basic ingredients available in your kitchen. Additionally, I have given you more ideas on the fusion in the later part of this article.
Generally speaking, the proportion I have mentioned here is suitable for 4 people. But you can increase or decrease the quantity of the fundamental ingredients as per the intake in your household.
On the other hand, ingredients you need:
- Tomato – 2
- Capsicum – 2
- Onion – 2
- French beans – one small bowl
- Coriander (if needed)
- Garlic – 5 to 6 petals
- Ginger (small portion)
- Paneer (If available)
- Red chilli powder
- Turmeric powder (haldi powder)
- Hing (Asafetida)
- Dhaniya powder
Assuming you are cooking mix vegetable sabzi using the ingredients available in your kitchen, these are enough ingredients. Usually these ingredients enough to make a tasty dish out of it!
Preparation and cooking: How to instantly cook mix vegetable sabzi/ mix vegetable sabzi with paneer
Given below are the steps you have to follow to prepare the best mix vegetable sabzi at home!
To clarify, the use of Paneer is completely your choice.
Step1: Chop tomato, onion, French beans, capsicum, and garlic (2 petals). While chopping the vegetables you have to ensure that you do not slice them into small pieces.
Keep the piece large enough for the people to chew and enjoy the crunch.
Slice the onion vertically and horizontally before further making equal pieces. Cut the vegetables as shown in the picture below. You can either smash the garlic and then chop or just chop it into small pieces.
Once the evegetables are chopped, you can further move to the preparation of ginger garlic paste.
Step 2: Of course can buy the readymade ginger-garlic paste available in the market but you can make a fresh one right away!
The aroma and authentity of the ginger-garlic paste made instantly at home is aromatic and, tasty, strong and adds to the overall taste of the food.
Although preparing ginger-garlic paste is simple.
Take 4-5 petals of garlic depending on its size and the strong taste you like and add a small portion of ginger to it. Prepare the traditional paste by mortar and pastel way!
Step 3: Once you have your vegetables and ginger-garlic paste ready, get all the spices in a handy space. Ensure that you do not have to run and look for the spices as the masalas in the pan may get burnt! You certainly don’t want your efforts going waste.
Take a note of all the other handy ingredients you require:
- Red chilli powder
- Turmeric powder
- Kasuri Methi
- Dhaniya powder
With this in mind, let’s prepare mix vegetable sabzi:
Point often overlooked- it’s a simple recipe!
Step 1: This is an important step if you are using paneer in your mix vegetable recipe.
- Add 3 – 4 tablespoon of cooking oil in a semi-hot pan.
- Pan – fry paneer. A key point to remember here is, not to fry paneer a lot. Just a brownish color or a small crisp and it’s done. Once you realise the bottom of paneer is brown enough for a flip, flip it!
- When two to three sides of paneer are brownish in colour, remove it from the pan and let it cool down.
Step 2: Once the paneer is out, use the same pan and the oil to saute further.
- Since the oil is already hot, add the traditional and instantly prepared ginger – garlic paste for around 45 seconds.
- Add chopped onions to the paste and saute them until the rawness is gone (45 seconds to 1 min) on a high flame. Avoid making it soggy. Keep a little crunch to it for it will cooking in the remaining process.
Step 3: In due time, add french beans and toss it for 1 minute on a high flame.
I know you are wondering why I have not mentioned the spices yet. The reason to avoid adding spices is to not let them burn as the cooking will take place on a high flame in the first few steps. Amid all this, we often forget that spices burn in the pan. Eventually, it affects the taste
Besides, the way you handle your spices speaks a lot about your dish!
Step 4: Add the chopped capsicum and toss all the ingredients in the pan for arouns 1 min -1 min 30 seconds.
Alongside, add tomatoes and toss well for 15 seconds.
Step 5: This is the perfect time to add your spices. Ensure that you do the process quick.
In the mean time,
- chilli powder
- dhaniya powder
- salt, to taste.
- Kasuri methi (pinch), toss!
I have not mentioned the proportion of as to how you must add. It entirely depends on the spicy-ness you can handle and the strong aroma you want. But, a suggestion, keep it below 1/ 1.5 table spoon.
Moreover, it tastes the best if you add a little extra dhaniya powder!
Ensure that you toss the mixture well and quick and addition of spices is done within a minute.
Step 6: Once everything is in the pan, add 2 tablespoon of water and toss it again. Cover the pan with a lid for 2-3 mins or until the vegetables are cooked.
Step 7: Once the vegetables are all cooked add paneer and toss the ingredients again. Another key point, the paneer is already fried and the taste must stay to get the best aromas in the end!
Step 8: Whenever it is all in, cover the pan with lid one more time for around 2-3 mins. (Furthermore, add coriander).
By all means ensure it doesnt become soggy!
Step 9: Always taste before you serve. You are ready to go if the mix vegetable sabzi has satisfied your taste-goblets!
Serve it hot with chapati, roti or parathas.
The fusion of mix vegetable sabzi.
Additional Ingredients required for fusion:
- Kitchen king masala
- Boiled corn or baby corn
- Chat masala
- Green peas
- Oregano and chili flakes
- Roll sheets
In the final analysis if you feel to modify the taste, add few drops of lemon juice to the roll!
For the most part, the procedure remains the same, you only have to add the desired ingredients as per the steps. Once the preparation is done, roll the sabzi inside the rolling sheet.
On the whole, you can add spread cheese or mustard sauce to it.
I will soon update you with detailed articles on fusion and other home cooked recipes.