Quick Easy Pakistani Mixed Sabzi (30 Min!)

Introduction

If you are a desi Pakistani and Indian food lover and searching for Mixed Sabzi I can tell you this in an easy step and an intimate dish. There are hundreds of variations in species and veggie options and also cooking styles. Stay connected with us on best cultural food.

Mixed sabzi is a Pakistani fully vegetarian cuisine that brings happiness to all your family members. This recipe is easy to cook only in 30 minutes using common herbs and vegetables available in Pakistan and India. Mixed is a delicious recipe made with various vegetables and mostly eaten with roti. Mixed sabzi is super nutritious and delicious.

Here is the best and easiest recipe for your happiest night meal. I also love mixed vegetables because you can add your favorite vegetables available in every season. I think this is the best option to cook when you are craving and searching for a healthy recipe. You can use all of your vegetables in your fridge. I love this recipe due to its easy-cooked method with any type of vegetable.

In our family mixed sabzi is cooked in Karahi or sometimes in a pressure cooker. So you do not need a specific pan, you can use a simple karahi or pan often used in the kitchen. In my experience, I recommend a wok because it allows a sauce deeper than a frying pan.

Which vegetables are best fresh or frozen?

In our house, mixed sabzi is made with fresh vegetables because they are always available in the store but it can also be cooked with a pack of frozen vegetables of your own choice. This recipe is very forgiving. You can cook by your choice. If we discuss nutritionally, fresh or frozen vegetables are similar but they are not consistent. 

but somehow according to research fresh vegetables are some healthiest food. But in packed vegetables, some nutrients are during processing, and as long packed consists of low nutrients. The choice of potatoes impacts the texture of the dish if you use floury potatoes your sauce will be thicker. I recommend new potatoes due to their texture in this healthy meal.

How do you make Mixed Sabzi?

You can use all of your types’ favorite vegetables in mixed sabzi which is available. Most of the Pakistani style uses peas, carrots, and potatoes in an onion and tomato base. First of all, heat some oil in your cooking pan and fry the onions until they turn golden. No need to deep fry for this recipe.  Now add the chili garlic, spices, and capsicum and fry all of the herbs for a few minutes. 

You don’t need to add water before adding the vegetables because vegetables release their moisture. This is a great tip for avoiding access to water in this meal; it makes them soggy and lackluster. Allow all these vegetables to steam on low heat with the lid on for about half an hour until the potatoes are cooked through. If you feel the vegetables will burn you can sparingly water.

Vegetables that I used for Mix Sabzi:

• Peas (matar)
• Carrots (gajar)
• Potatoes (aloo)
• Aubergine (baingan)
• Capsicum (shimla mirch)
• Dried fenugreek (kasoori methi)
• And of course, tomatoes and onion, as is the case with most Pakistani curries

Vegetables that can also be used: 

• Green beans (phali)
• Eggplant (bengun)
• Cauliflower (gobi) 
• Spinach (palak) 
• Sweetcorn (makayi)

INGREDIENTS:

• 100g (⅔ Cup) Onion
• 200g (1-1½ Cups) New Potatoes
• 100g (⅔ Cup) Carrots, I use baby carrots
• 75g (⅔ Cup) Green Beans
• 150g (1 Cup) Courgette or Zucchini
• 4 Garlic Cloves
• 2 Tbsp Cooking Oil
• 6 Dried Kashmiri Chilli Peppers
• 8 Curry Leaves
• 1 Cinnamon Stick
• 1 Tsp Gram Flour
• 1 Tsp Onion Seeds
• ½ Tsp Kashmiri Chilli Powder
• ½ Tsp Ground Cumin
• ½ Tsp Ground Coriander
• ¼ Tsp Ground Turmeric
• ½ Tsp Ground Black Pepper
• 1 Tsp Salt
• 225g Tin Chopped Tomatoes
• 175ml (¾ Cup) Water
• 1 Tsp Light Brown Sugar
• 1 Tbsp Dried Fenugreek Leaves

Step-by-step instructions

 

• Bring a 20 cm or 8″ saucepan of well-salted (1-2 teaspoons in a pan this size) water to the boil.
• If your potatoes are larger than bite-size, cut them in half or quarters.
• Throw in the potatoes and parboil for 10-12 minutes.
• Cut the carrots into bite-sized pieces and throw them in with the potatoes for the final 2-3 minutes.
• Drain the carrots and potatoes and set them aside.
• Top and tail the onion and cut it into 8 wedges.
• Mash the garlic into a paste.
• Heat a wok over high heat and when it is hot add the oil.
• Throw in the curry leaves, dried chili peppers, and cinnamon stick, and cook for 30 seconds.
• Add the garlic and fry for another 30 seconds.
• Add the potato, carrot, and onion to the pan and then cook for 5 minutes stirring every minute or two.
• Throw in the onion seeds, gram flour, chili powder, cumin, coriander turmeric, black pepper, and salt and cook stirring continuously for 1 minute.
• Pour in the tinned tomatoes and water, add the brown sugar, and season with salt to taste.
• Sprinkle in the dried fenugreek, stir, reduce the heat to medium, and allow to simmer for 15 minutes.
• Cut the green beans into 3-4cm lengths.
• Cut the courgette into bite-sized pieces.
• Add the green beans and courgette to the curry and cook for 3-4 final minutes before serving.

Mostly asked questions

Is there a specific pan required for Mixed Sabzi?
In our family mixed sabzi is cooked in Karahi or sometimes in a pressure cooker. So you do not need a specific pan, you can use a simple karahi or pan often used in the kitchen. In my experience, I recommend a wok because it allows a sauce deeper than a frying pan.

 What type of vegetables can be used in mixed sabzi?
You can use all of your types’ favorite vegetables in mixed sabzi which is available. Most of the Pakistani style uses peas, carrots, and potatoes in an onion and tomato base.

What type of potatoes suit Mixed sabzi?
The choice of potatoes impacts the texture of the dish if you use floury potatoes your sauce will be thicker. I recommend new potatoes due to their texture in this healthy meal.