• Priyanka Prabhakar

Mix Vegetable Sabzi Recipe (Annakut ki sabzi)


1 Small Cauliflower (Gobi)

6-7 French Beans (Fali)

1 Small Cup Peas (Matar)

4 mall Potato (Aloo)

1 Small Brinjal (Bengan)

1 Radhish (Muli)

150 gm Radish Leaves (Muli k Patte)

1 Cup/150 gm diced pumpkin (Kaddu)

1 small green capsicum (Shimlamirch)

3 Medium size tomato (Tamatar)

2 Green chilli (Hari mirch)

Grated ginger (Adrak)

5 Tbsp Mustard Oil

Masala Ingredients

1/4 tsp Asafoetida (Hing)

1 tsp Cumin seeds (Jeera)

1 1/2 Tsp Salt

1 Tsp Kashmiri Lal Mirch

1 Tsp Turmeric Powder (Haldi Powder)

2 tsp Coriander Powder (Dhaniya Powder)

1/4 tsp Grinded Fennel seeds (Saunf powder)

1/2 tsp Garam Masala

How to make Mix Vegetable Sabzi?

  1. First step is to chop all the vegetables.

  2. Take a pan or Kadhai and add mustard oil.

  3. Once the oil starts to heat up, add hing and jeera. (Tip: Make sure the oil is hot. This will ensure that the smell of the oil fades away)

  4. Once the cumin seeds or jeera starts spluttering, add turmeric or haldi powder to it.

  5. Now add diced tomato, grated ginger, chopped green chili and 1/4 tsp salt.

  6. Keep stirring the mixture on low flame so it doesn't get burnt.

  7. Now we will add all the cut vegetables to it.

  8. Now add 1 1/4 tsp salt.

  9. Mix the vegetables properly.

  10. Now close the lid of the pan and let the vegetables cook for about 10 mins. (Note: Do keep stirring the mixture during this time)

  11. Now take the lid off.

  12. If there's water, just turn the flame high and let it dry.

  13. After this, turn the flame low and add - Dhaniya powder, Kashmiri Lal Mirch powder, saunf powder and Garam masala. Do not mix the spices with the vegetables just yet.

  14. Now close the lid again for 2 mins.

  15. Open the lip and mix the spices with the vegetables.

  16. After about 2 mins, turn off the gas.

Your mix vegetable is ready.

Garnish with coriander leaves and serve hot.

Hope you like the recipe. Please do try and leave your comments in the comment section below.

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