Easy Mix Sabzi Recipe | Mixed Vegetable Sabzi | Easy Home-Cooked Curry Recipe

#easymixsabzirecipe #mixedvegetablesabzi #easyhome-cookedcurryrecipe

About
Mixed Vegetable Sabzi:
This mixed vegetable curry is a flavorful and nutritious dish featuring a variety of vegetables simmered in a spiced tomato-onion gravy, garnished with fresh coriander and green chilies. Perfect to enjoy with roti, paratha, or any flatbread of your choice.

Recipe in English

Mixed Vegetable Curry Recipe

Ingredients:
2-3 tbsp Oil
1/2 tsp musturd seeds
1 tsp Cumin Seeds
1 tbsp Ginger-Garlic Paste
2 Medium Onions (ground to a paste)
3 Medium Tomatoes (pureed)
1 tsp Red Chili Powder
1 tsp Crushed Red Chili
1 tbsp Ground Coriander
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chili Powder (for color)
1 cup Carrot (thinly sliced)
1/2 cup Green Peas
1.5 cups Water
1 tsp Salt (or to taste)
400 grams Fenugreek Leaves (Methi)
500 grams Cauliflower (cut into florets)
3 Green Chilies (sliced lengthwise)
1 Medium Onion (cut into cubes)
1 Medium Tomato (cubed)
2 Green Chilies (chopped)
1 tsp Garam Masala
2 tbsp Fresh Coriander (chopped, for garnish)

Instructions:

In a pan, heat 2-3 tablespoons of oil over medium heat.
Add 1/2 tsp musturd seeds, 1 teaspoon cumin seeds and sauté for about 30 seconds.
Add 1 tablespoon ginger-garlic paste and sauté for another 30 seconds.
Add the paste of 2 medium onions, mix well, cover, and cook on medium-low heat for 4-5 minutes until the onion is soft and golden.
Add the puree of 3 medium tomatoes. Mix well, cover, and cook for 3-4 minutes until the tomatoes are soft.
Add 1 teaspoon red chili powder, 1 teaspoon crushed red chili, 1 tablespoon ground coriander, 1/2 teaspoon turmeric powder, and 1/2 teaspoon Kashmiri red chili powder. Mix well.
Cover and cook on medium heat for 2-3 minutes until the oil separates from the masala.
Add 1 cup thinly sliced carrots and 1/2 cup green peas. Mix well and sauté for 1 minute.
Add 1.5 cups of water and 1 teaspoon salt (or to taste). Mix well and bring to a boil.
Cover and cook on medium heat for 5 minutes until the carrots and peas are slightly tender.
Add 400 grams of fenugreek leaves and 500 grams of cauliflower florets.
Add 3 sliced green chilies. Mix well.
Cover and cook on medium-low heat for 5-6 minutes until the vegetables are cooked through.
Add 1 medium onion (cut into cubes), 1 medium tomato (cubed), and 2 chopped green chilies.
Add 1 teaspoon garam masala and 2 tablespoons of chopped fresh coriander. Mix gently.
Cover and let it steam for 5 minutes on low heat.
Turn off the heat and let the sabzi sit covered for a few minutes.
Garnish with additional fresh coriander before serving.

Enjoy this delicious mixed vegetable curry with roti, paratha, chapati, or bajra/makai ki roti.

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