My Mom’s recipe for North Indian style mixed vegetable recipe is a family favorite, and I’m certain you’ll love it too! Use just one pot and any vegetables you might have on hand to make this delicious mix veg recipe. It tastes delicious with roti, paratha or poori.
Why I Love This Recipe
Being vegetarians, we have lots of veggies in our diet. I am a huge fan of recipes that are easy to make and can be altered based on what I have in my kitchen.
Oftentimes, I have the odds and ends of many different veggies after a week of cooking, but don’t have a plan to use them. This is the recipe I turn to when that happens.
You can easily use different vegetables in this mix veg recipe depending on what you have on hand and what is in season.
If frozen veggies are all you have on hand, that isn’t a problem! You can also add paneer to this mix vegetable recipe if you like.
I also love that the vegetables are cooked in their juices for this recipe. While it takes a little longer to cook, the results are well worth it.
I often make this when we want to have something comforting with roti, poori or paratha. You can also have mix veg curry with steamed rice.
While the cook time might take awhile, this curry recipe is quite simple. All you need are some good veggies, a few key spices and a bit of patience! And since everything cooks together in one pot, clean up is a snap.
Finally, while I add a bit of cream to make this veg curry a little richer, you can easily omit it or swap in coconut cream to make this a completely vegan dish.
Now that you see why my mixed veg curry is a favorite of mine, let’s get to cooking!
How to Make Mix Veg Recipe
Sauté Onions
1. Heat 3 tablespoons oil in a kadai (wok)or skillet or a pan. Then add 1 teaspoon cumin seeds and let them crackle.
Use any neutral oil. I usually make this curry in sunflower oil and sometimes in peanut oil, which by the way is not a neutral flavored oil.
2. When the cumin seeds finish crackling, add ½ cup chopped onions.
3. Mix well and begin to sauté onions on a low to medium flame.
TIP: Stir often when sautéing onions to prevent burning, which can taste rather bitter.
4. Sauté onions till they turn light golden.
Sauté Ginger and Garlic Paste
5. Add 1 teaspoon ginger-garlic paste.
6. Mix well and sauté for until the aroma of raw ginger and garlic goes away, about 10 to 12 seconds
Sauté Tomatoes
7. Then add 1 tightly packed cup of finely chopped tomatoes.
8. Mix well and begin to sauté tomatoes on a low heat. Stir often.
If the ingredients starts sticking to the pan, add in some splashes of water. Mix and deglaze the pan removing any stuck particles or bits. Continue to sauté further.
9. Sauté until the tomatoes turn pulpy, glossy and you see oil releasing from the sides.
Add Ground Spices
10. Add ½ teaspoon turmeric powder, ½ teaspoon Kashmiri chili powder or paprika, ½ teaspoon garam masala powder and 2 teaspoons coriander powder.
TIP: For a spicier curry, add more Kashmiri chili powder to taste.
11. Mix the ground spice powders very well with the onion-tomato mixture and sauté for some seconds or up to a minute.
Add Vegetables
12. Add 2 cups of mixed chopped veggies and 1 green chili (about ½ teaspoon chopped chilies) to the onion tomato masala.
TIP: Chop the veggies in evenly sized small to medium sized pieces so that they cook well. You can use mix vegetables like cauliflower, carrots, potatoes and french beans. You can also use capsicum, white button mushrooms, broccoli, zucchini etc.
Just be sure to add the veggies in appropriate order, with vegetables that take a long time to cook going in first and vegetables that are quick cooking being added last. Check out this handy guide to vegetable cook times to help you.
Here is the amount of vegetables you need to add but you can easily alter the proportions of each veggie.
- ⅓ to ½ cup chopped potatoes
- ⅓ cup chopped capsicum
- ⅓ cup chopped carrots
- ¼ to ⅓ cup chopped french beans
- 1 cup chopped cauliflower (blanch the cauliflower florets prior to cooking if you prefer)
13. Add ½ cup of green peas (fresh or frozen).
14. Mix the veggies very well with the onion-tomato masala and sauté for a minute.
Add Water
15. Add 1.5 cups water. (For a thinner gravy add 2 cups water.)
16. Add salt to taste.
17. Mix well.
Cook Vegetable Curry
18. Cover the kadai, skillet or pan with a lid and cook the veggies on a low to medium heat.
19. Check periodically while the veggies are cooking.
Add Milk or Cream (Optional Step)
20. When the veggies are half cooked (still too firm to poke with a fork), add 2 tablespoons cream (light or heavy) or 3 tablespoons milk in the vegetable curry.
Swap the cream with malai – the layer of cream that floats on top of boiled milk that has been cooled.
Note that the milk may curdle, but this gives a good taste in the veg curry. In the video, cream is added to the gravy.
TIP: You can skip adding cream or milk if you prefer, or opt for a coconut based cream, almond flour, cashew powder or cashew cream instead.
21. Mix well.
22. Cover the kadai, pan or skillet again and simmer till the veggies are cooked well and fork tender.
23. Continue to check periodically while the veggies are cooking to ensure they don’t get overcooked and mushy.
24. The veggies should be fork tender when they are done.
TIP: If there is too much water in the curry, then remove the lid and cook till the water evaporates and you get the curry consistency you want. If the vegetable curry looks dry and the veggies are not cooked, then add some water and continue to cover and cook.
25. Then add 3 tablespoons chopped coriander leaves (cilantro). Mix again.
If using paneer then add some paneer cubes and the coriander leaves. Mix and switch off the heat.
26. Serve mix vegetable curry steaming hot or warm.
Serving Suggestions
Savor the vegetable curry with roti, naan, paratha or poori. You can also serve it with steamed rice or cumin rice. The curry also pairs well with bread or dinner rolls. Enjoy!!
Storage and Leftovers
Store any leftovers in the refrigerator for 1 to 2 days. Reheat in a pan before serving. If the gravy has become thick, add a few splashes of water and mix well while reheating. Be careful while reheating so that the vegetables do not get overcooked.
FAQs
I always make this curry with sturdy veggies like cauliflower, potatoes, beans, carrots and green peas. That said, you can use any vegetables you have on hand. Simply be sure to add the vegetables in order of their cook times. Longer cooking vegetables (e.g. cauliflower and potatoes) should be added first, while fast cooking vegetables (e.g. spinach) should be added in the last few minutes.
I would not suggest to make ahead as the taste completely alters and changes when the curry is frozen. Moreover heating the veggies again can make them become mush and pasty.
You can opt to garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves. Serve mix veg hot with poori, paratha, kulcha or chapati, or over a pile of steamed rice. Enjoy!
More Mixed Vegetable Recipes!
Indian Curry Recipes
South Indian Food
Maharashtrian Food
Thai Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mix Veg Recipe
Ingredients
- 3 tablespoons oil – any neutral oil
- 1 teaspoon cumin seeds
- ½ cup finely chopped onions or 1 medium-sized onion
- 1 teaspoon Ginger Garlic Paste
- 1 cup finely chopped tomatoes (tightly packed) or 2 medium to large tomatoes
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon kashmiri chilli powder or paprika – add more for a spicy gravy
- 2 teaspoons Coriander Powder (ground coriander)
- ½ teaspoon Garam Masala
- ½ teaspoon chopped green chilies or 1 green chili
- ⅓ to ½ cup chopped potatoes
- ⅓ cup chopped capsicum
- ⅓ cup chopped carrots
- ¼ to ⅓ cup chopped french beans
- 1 cup chopped cauliflower – blanch cauliflower if you prefer
- ½ cup green peas – fresh or frozen
- 1.5 cups water or add as required
- salt as required
- 2 tablespoons cream (light or heavy) or malai or 3 tablespoons milk
- 8 to 10 Paneer cubes – optional
- 3 tablespoons chopped coriander leaves or 1 tablespoon chopped mint leaves
Instructions
Sautéing onions
- In a kadai (wok), skillet or a thick bottomed pan, heat oil.
- Add cumin seeds and let them splutter.
- Then add finely chopped onions and sauté onions till they turn light golden.
Sautéing ginger-garlic paste and tomatoes
- Then add the ginger-garlic paste. Sauté for about 10 to 12 seconds or until the raw aroma of both ginger and garlic goes away.
Sautéing tomatoes
- Then add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy.
- The process of sautéing the tomatoes takes a little longer. If you want to quicken the process, add a pinch of salt to the onion-tomato mixture. Sauté the tomatoes on a low heat as you don’t want the tomatoes to get burnt.
- If the ingredients starts sticking to the pan, add in some splashes of water. Mix and deglaze the pan. Continue to sauté further.
Sautéing ground spices
- When the mixture becomes smooth, pulpy, glossy and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder.
- Mix the ground spice powders very well with the onion-tomato mixture and sauté for a minute.
Adding vegetables and water
- Now add the chopped veggies, green peas and green chilies.
- Add water and salt as per taste. Mix again.
Cooking Mix Vegetables
- Cover pan with a lid and let the veggies cook on a low to medium heat.
- Check periodically while the veggies are cooking.
Add cream (optional step)
- Once the veggies are half cooked, add the cream or malai or milk.
- Combine and mix well.
Cook veggies further
- Cover again with a lid and simmer the veggies till they are tender.
- Don’t forget to check the vegetables occasionally at intervals.
- Add more water if the water dries up and if the veggies are still to be cooked.
- Once the veggies are cooked and the mix veg curry is done, then switch off the heat and add 3 tablespoons chopped coriander leaves. Mix well. If using paneer, then add the paneer before you add the coriander leaves.
- You can also garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves or mint leaves.
- Serve mix veg curry hot or warm
Serving Suggestions
- Enjoy the vegetable curry with roti, naan, paratha or poori. You can also serve it with steamed rice or cumin rice. The curry also pairs well with bread or dinner rolls.
- You can choose to garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander or mint leaves.
Storage and Leftovers
- Store any leftovers in the refrigerator for 1 to 2 days. Reheat in a pan before serving. If the gravy has become thick, add a few splashes of water and mix well while reheating.
Video
Nutrition Info (Approximate Values)
This mix veg recipe post from the blog archives (June 2010) has been republished and updated on 15 April 2021.
I love this! Have been trying for a good mixed vegetable sabzi and this turned so so good! Thank you. Looking for to your other recipes. First time trying your recipe!
Thank you and glad that you liked this recipe. I hope you will try the other recipes from the blog and like them too.
Hi Dassana, please can you tell for dry mix veg or for without gravy, I have to not include water? And also without onion garlic this recipe will taste same.
Hi Ruchi, without onion and garlic the recipe will taste different. To make dry variation, either you cook the veggies separately first and then mix them in a tempered/sautéed mixture of oil, cumin seeds, ginger, green chillies, asafoetida (hing), ground spices and tomatoes if you prefer. Here you can add the spices and ingredients that you like or prefer.
Second way is to first sauté or temper the spices, etc and then add the chopped vegetables. Add some water. Cover with a lid and simmer until the veggies are tender. When the vegetables are fork tender, if there are any liquids in the pan, evaporate it completely until the mix veg sabji is dry.
I made this at the weekend for friends with a couple of other dishes – it was delicious and a big hit. I’m making it again tonight.
Thanks for the feedback on the recipe and nice to know.
As all other recipes, this too is healthy, tasty and simple!!
Thank you.
I tried this recipe when I had no time and the guests were about to come suddenly
It was awesome yummy so easy
thanks for sharing this positive review on mix veg recipe. glad to know.
Does this taste good after a few days.can I cook ahead of the event.
mix veg curry tastes good for a day only. avoid making it before some days as the taste changes.
Hi mam
I tried ur recipe n it turned so good. Thanks a lot for that.
Another thing I wanted to ask is that should I double the ingredients for 10 servings as I have to cook for 10 persons.
Pratibha
Welcome Pratibha. You can add double but add all the spices using method of approximation or andaaz. gravy recipes are difficult to double. you need to adjust the proportion of spices and spice powders.
I made a double batch of this a few weeks ago and have been eating on it since. Unlike other recipes that I need to try a few times to get right (due to my skillset not the recipe), this one cooked up perfect the first try. It’s a really easy recipe. I like that a lot of the recipes are now including a firm measurement versus just size for things like onions and tomatoes. “1 medium onion or 1/2 a cup finely chopped.” I’m making this again this weekend in an even bigger batch.
thanks a lot nicole. some recipes are forgiving and can be easily doubled or adjusted with ingredients less or more. i started mentioning the cup measurement after a few readers gave feedback on the size of onions, tomatoes, potatoes etc – that a size varies and what may be small to one may be medium to someone else.
Great recipe, must try.
Thanks Tania
HI Dassana
This is a lovely simple recipe. Would it taste very different if the vegetables are cooked in a pressure cooker & added to the onion tomato mixture? Just to save time….
Thanks Sweta. Yes the taste will be slightly different. But it will taste good.
Very great recipe must try
thanks fara.
Hmmm m looks yummy. I will try it at sunday but please let ne know how much all ingredients ned for 15 servings
chaitali, increase the ingredients by 6 times proportionately. this will give 16 to 18 servings. also you can add spice powders more or less as per your preferences.
Easy and delicious..
thank you bhavana.
Hi,
Can I use sem phali instead of french beans?
Thanks
you can but sem phali will add its own taste and flavor to the dish.
Yummy.. Will save this recipe fantastic way to eat all veggies even the kids loved it.
glad your kids loved them thankyou so much 🙂
Since a looong time was looking for a good mix veg recipe but none ever tempted me enough to make me try make it….until I read this recipe. I collected all ingredients and started making the recipe following your recipe exactly but I decided will skip water, and cream and made the recipe….towards the end I stir fried paneer and capsicum and added, it is the best mix veg recipe I have ever eaten, thanks so much Dassana for sharing…God bless you.
Ps I wanted to rate it 5 * but it does not let me do so
pleased to know this barkha try again and let us know if you still not able to do so. thankyou for your kind and honest words god bless you.
Hi
I just wanted to know that can’t we add green vegies like lady finger, brinjal n all..?
here the veggies that are used are the ones that are used in north indian gravies or pulaos. you can add brinjals though, but i would not suggest to add okra. okra can become slimy.
Hi
I tried ur recipe n it came so yummy. My husband loved it a lot.
Thank u..
Ur recipes are really so good…
welcome pratibha and thankyou 🙂
Hi!! I have been trying a few of your recepies recently.. Your recepies are simple, easy to make and finger licking tasty!!! Just live your site.. Thank you 🙂
thankyou ashwini 🙂 pleased to know this and you are always welcome.
Thnku dassana for mix veg dt exactly r same as mom makes.
thanks a lot pallavi.
Awesome recipe everyone in my home loved it
thanks poonam
Nice one. I was looking for this Indian recipe for sometime. Thanks! I hope, it’s authentic. Best,
welcome jim.
Hi dassana I’m lactose intolerant can I use coconut milk instead of cream?
yes, lauren you can add coconut milk. add toward the end and just give a stir. then switch off the flame. the coconut milk will give a nice coconut flavor and taste to this dish.
Its Awesome recipe
thanks nikita
Awesome recipes.
thanks aman
am going to try it
Thanks for Sharing the details how to prepare Mix Veg Curry. I will try this in this week-end.
welcome jharaphula
Amzng….
Hello Dassana
Can I use yogert or something else instead of cream?
Thanks.
in this recipe the cream gives a nice sweet taste. yogurt will give a slightly sour taste. so i don’t suggest to add yogurt. use malai (from the top of the boiled milk), if you don’t have cream.
Tried it with few alterations……….awesome!!!
thanks amit
Thanks .. it was nice
very good