When you're craving something wholesome, colorful, and comforting, Mix Veg is the answer. This North Indian staple brings together the vibrant goodness of seasonal vegetables in a single, flavorful curry that’s both nutritious and satisfying. Whether served with warm rotis, rice, or parathas, this dish fits effortlessly into everyday meals and festive thalis alike.

The beauty of Mix Veg lies in its versatility. You can use whatever vegetables are in your kitchen, making it a go-to for last-minute dinners or fridge-clean-out days.

Ingredients:

• Mixed chopped vegetables (carrots, potatoes, beans, peas, cauliflower, capsicum)
• 1 onion – finely chopped
• 2 tomatoes – pureed or finely chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp oil or ghee
• Water, as needed
• Fresh coriander for garnish

How to Cook:

1. Boil or steam the mixed vegetables until just tender (not mushy).
2. In a pan, heat oil or ghee. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Stir in the ginger-garlic paste and sauté for another minute.
5. Add tomatoes and cook until the oil starts to separate.
6. Add turmeric, coriander powder, red chili powder, and salt. Cook for 2-3 minutes.
7. Add the boiled vegetables and mix well.
8. Add a little water if needed. Cover and cook for 5-7 minutes on low heat so the veggies absorb the flavors.
9. Sprinkle garam masala and garnish with fresh coriander.

How to Serve It:

• With phulkas or chapatis for a light weekday meal.
• Alongside jeera rice or plain basmati for a hearty lunch.
• As a filling for wraps or parathas for a fun twist.

Pro Tips:

• Don’t overcook the vegetables—they should hold their shape.
• Add cream or cashew paste for a richer version.
• For a dry sabzi version, reduce the tomato base and skip extra water.
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