This post is also available in: Hindi
As the name suggests, you can add a bunch of vegetables, mix them and get this dish. Easy? Not as much. This recipe is a common curry style dish which is made using any combination of vegetables you have at home. It doesn’t have too much masala and allows you to slow cook the vegetables in their own juices keeping them healthy and nutritious.
The recipe can be made wholly healthy by cutting off the oil in the dish. You can put together your child’s favourite veggies together to make a dish that they’ll love to eat too. Their version can of course include a rich cashew paste and a big spoon of cream which will make it tastier for the kids.
The gravy of a mix veg subzi can be tweaked as per your liking too. You can either keep it sauté style or serve with a full gravy depending on the accompaniments. Commonly, cauliflower, carrots, beans, potato, french beans, green peas and capsicum are the vegetables that go to make the dish. Another version of the dish uses spinach and other leafy vegetables too. The prep time for the dish is longer than usual so if you choose to cut and keep everything aside, it’ll be easier during the final mixing phase for the dish.
Mix Veg without onion and garlic
- 3 large Tomatoes
- 3 large Potatoes
- 50 grams Paneer
- 1/2 cup Peas
- 2 small Brinjal
- Salt to taste
- 1 Green Chilli
- 1 tsp Jeera
- 1/2 tsp Turmeric Powder
- Water as needed
- 2 tbsp Oil
- 1 tsp Red Chilli Powder
- 10 Curry Leaves
Chop the tomatoes and grind them with the green chilli.
Dice the potatoes, brinjals and Paneer cubes.
In a pressure cooker, heat the oil on low flame
Add in the jeera and curry leaves.
Now put in the tomato mixture and stir-fry until the color changes.
Add the potatoes, brinjals and the peas.
Add the salt, red chilli powder, and turmeric powder and mix well.
Fry for 5 minutes.
Toss in the paneer cubes.
Add water as per gravy consistency needed.
Check and adjust seasonings as per preference.
Pressure cook for 4 whistles on low flame.
Serve hot with hot phulkas.
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