Make restaurant style Mixed Veg Sabzi which has cauliflower, beans, carrots and peas cooked in an aromatic masala. Pairs well with naan or roti.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 teaspoons coriander seeds
  • 2 tablespoons oil (divided, 30 ml, I used avocado oil)
  • 1 cup cauliflower florets (medium to small florets)
  • 1/2 cup cut French beans (1/2-inch pieces from 15 to 17 beans)
  • 1/2 cup diced carrots (from 2 medium carrots)
  • 2 whole cloves
  • 1 medium red onion (finely chopped using a food processor)
  • 1 inch ginger
  • 3-4 large garlic cloves
  • 1-2 green chilies (adjust to taste)
  • 1 large tomato (finely chopped, 140 grams)
  • 1 & 1/2 tablespoon tomato paste
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon Kashmiri red chili powder (this type of chili powder isn't hot)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon sugar
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 2 tablespoon +1/2 cup water (divided)
  • 1/2 cup frozen green peas (soaked in warm water for 10 mins)
  • 1 tablespoon cilantro (+ more to garnish)
  • 1/2 tablespoon salted butter
  • 1/4 teaspoon garam masala
  • paneer cubes (to garnish)

Method

  1. Dry roast 2 teaspoons of coriander seeds for around 2 minutes in a pan on medium heat. Then remove the seeds from the pan and crush them using a mortar and pestle and set aside.
  2. Meanwhile, take another pan and put it on medium heat. Once the pan is hot, add 1 tablespoon of oil. Add the cauliflower florets (medium to small florets), cut French beans, and diced carrots. Cook the veggies for around 5 minutes on medium heat, until they have a light color on them (very light brown). Remove the veggies on a plate.
  3. To the same pan, now add the remaining tablespoon of oil. Add cloves and then the finely chopped onion. Cook the onion for 6 to 7 minutes until moisture dries out and the raw smell goes away and it is light golden brown in color.
  4. Add freshly pounded ginger, garlic & green chili which I crushed using a mortar and pestle. Cook for around 2 more minutes. Then add the chopped tomato and tomato paste, stir and cook for 2 to 3 minutes.
  5. Add the crushed coriander seeds, turmeric, Kashmiri red chili powder, 1/2 teaspoon salt (or to taste), and 1/2 teaspoon sugar. Also add 2 tablespoons of water so that the spices don't burn. Stir and cook the spices for 1 minute. Then add the kasuri methi and stir.
  6. Now, add the remaining 1/2 cup water and stir. Then add the frozen peas (which I soaked before in warm water for 10 mins, drained the water and then used in the recipe) and stir.
  7. Add the prepared veggies. Mix until all the veggies are coated with the spices and then add chopped cilantro.
  8. Let the veggies cook until done. Cook uncovered for 3 minutes, then cover and cook until done, will take around 6 to 7 minutes depending on how big or small you cut your veggies, mine were medium to small in size and got done in this time (remember we had pan fried them for 5 minutes before).
  9. Once done, add 1/2 tablespoon butter and stir until the butter melts, around 1 minute. Add garam masala and stir. And your mixed veg is ready!
  10. Garnish with some grated paneer or small paneer cubes and enjoy with naan or rotis!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.