A Must-Try Mixed Vegetable Recipe | hoteler sobji

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and convenient.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but may be more expensive.

garam masala

🥗Healthier: curry powder

💰Cheaper: homemade spice blend

Curry powder can be a more accessible alternative.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can substitute for fresh herbs in flavor.

In a deep pot, add your choice of mixed vegetables (½ to 1 cup each, see list above), ½ cup thinly sliced onion, ½ tsp ginger paste, 1 tsp garlic paste, ½ tsp turmeric powder, 1½ tsp salt, 4 green cardamom, 2 small cinnamon sticks, 2 bay leaves, and 1½ cups water.

Cover the pot and cook over medium-high heat for 5 minutes.

Add 5-6 green chilies, halved, and 1 medium tomato, chopped.

Keep cooking uncovered over medium-low heat for another 10-15 minutes, or until the veggies are fully tender and water is mostly absorbed.

In a small pan, heat 2-3 tbsp cooking oil, add 2 dry red chilies and ½ cup thinly sliced onion, and cook until the onion softens.

Add 1½ tbsp thinly sliced garlic and ¾ tsp panch phoron; let everything fry until golden and fragrant.

Pour the tempering straight into your cooked vegetables.

Sprinkle in ½ tsp ground coriander and ½ tsp roasted cumin powder, and 2 tbsp chopped fresh coriander.

Give everything a good mix until the oil starts to separate and your veggies are fully coated and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary