by Dua Writer
mix veg sabzi

Vegetables can be processed and cooked in a variety of ways. You can bake, grill, or roast them and make a lovely meal by combining rice, curry, and gravy. Today we’re cooking a pretty simple recipe that is MIX VEG SABZI, some mixed vegetable sabzi. So let us start the recipe. Which is Dhaba style mix veg sabzi.


  • 3 medium onions
  • 1 tbsp ginger paste
  • 1/2 tbsp turmeric powder
  • 2 tbsp chili powder
  • 1 tbsp cumin seeds
  • 1 tbsp coriander powder
  • half tbsp gram masala
  • 1 cup of beans
  • 2 medium tomatoes
  • 1 medium size cauliflower
  • 3 to 4 large carrots
  • medium sizes potato
  • 1 cup chopped broccoli
  • Half a cup of green beans
  • 2 medium capsicums


The first thing is to slice the 3 medium size onions and this is ruffly slice onions. Let’s start by heating a pan over high heat and adding oil of approximately 3 to 4 tbsp. you can also begin with ghee or butter both taste wonders full but they just make a recipe tastes a little richer. We dig in cumin seed into the pan, stir it for a second, and add chopped or slice onions. Keep string for 2 to 3 minutes until the onions become lightly golden and then add 1 tbsp of garlic, and 1 tbsp of ginger paste. Let’s mix this well and allow this to be just kind of translucent in color. Well, as if this combination cooks, start chopping the vegetables. Firstly let us lower the flame and start cutting.

Take 2 medium size tomatoes and chopped them ruffly. We can also use tomato or tomato pure. It totally depends on you which items in your kitchen are easy to access as well as those you like the most. The onions are cooked perfectly well, time to add the tomatoes and stir them for 2 minutes. We also need to smash this intimately with the help of the spatula. Make sure your flame is on low heat at this time. We need to add the dry masala, first beginning with red chili powder add 1 and 1/2 tbsp of chili powder. You can adjust the chilies to your taste if you don’t like many chilies. Add half a tbsp of turmeric powder, 1 tbsp of toasted coriander powder, and half a tbsp of garam masala. Mixing all of this together doesn’t increase the flame.

We don’t want to burn or caramelize anything; we simply want it to glow slowly, which is how we get the most incredible mixture of vegetables. Now it’s time to add almost 1/4 cup of water. At this point, we raise the heat a bit and allow the entire combination to cook to perfection.
You might also prepare this with pure tomato, as was previously said. If you’re using freshly cut vegetables, a potato masher is the best tool to use to mash them so that your masala is lovely and mushy. The tomato should be fresh and juicy. Additionally, you want to prepare your entire masala in one go and add all of the ingredients at once.

Time to add in sorted vegetables. Every family now has its own favorite set of vegetables. with which we may make vegetable sabzi. However, we also add potatoes, green beans, broccoli, cauliflower, carrots, and other vegetables. Now start to chop all veggies one by one. Firstly take 1 medium size cauliflower cut into 1 inches pieces, 3 to 4 large carrots chopped into pieces, 2 chopped medium size capsicums, 1 cup of beans, half a cup of green chopped beans, a cup of broccoli cut into 1 inch, and lastly, add 3 medium sizes potato peel it and cut into 4 pieces. washed all veggies and dig in into the pan. Mixed all of this and bring all of it together. Add 3 cups of water, stir it once more time and cover the lid. Cook for 15 to 20 minutes as the vegetable is cooked as or the done.

After 20 minutes remove the lid and check the veggies. If it cooks or not if not then add half a cup of water and cook for more 5 minutes. Let us have a quick check, the water is completely dry, and then your dish is final. This is called a dry sabzi in case, If you want gravy in your sabzi then add 2 tbsp (cashew powder or cashew paste), a tbsp of full-fat yogurt, and a little water and stir it. Your gravy sabzi is ready.


Take a serving plate and transfer the vegetable sabzi to the plate. garnish with chopped green chilies and chopped green coriander. Served with chapati or boiled rice.

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