Mix vegetable is a traditional Indian recipe. It is easy to cook and taste delicious. Each vegetable adds its own flavor to the mix and nice aroma fills in the kitchen making my mouth water. Any vegetable can be added or subtracted based on availability in the kitchen. Mostly I make this one without onions to have a unique taste. I, especially like the sweet taste of corn, whenever it comes in a spicy bite. We usually accompany it with chapatis and curd. I don’t have a picture for it right now, but would soon update it, next time I prepare it.
Mix VegetablePrint This
- 1 medium carrot chopped
- 1 clove garlic finely chopped
- 1 cm ginger finely chopped
- 1/2 tbsp coriander seeds (optional)
- 1/2 tbsp cumin seeds
- 1/4 tbsp turmeric powder
- 1/4 cup water
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- 1 tbsp garam masala or kitchen king masala
- 1 green chili finely chopped
- 1 medium capsicum roughly chopped
- 1 medium potato roughly chopped
- 4 mushrooms chopped
- 1/2 cup chopped cabbage
- 1/2 cup corn
- 1/2 cup peas
- Any other vegetables, like beans, brinjal, etc in little quantity can be added
- Salt to taste
- 1/2 cup finely chopped coriander leaves for garnishing
- Heat the oil in pan (karahi)
- Set the heat to medium. Add coriander seeds, cumin seeds, and turmeric powder. Wait till they start crackling. They start giving a beautiful aroma.
- Add ginger and garlic, cook until they turn light brown, on medium heat. Usually takes 1-2 minutes.
- Add capsicum, carrot, cauliflower, potato, mushrooms, corn, peas, and any other vegetable you like into the pan and mix well. Note: If using frozen peas and corns, boil them, or microwave them for 2 minutes with little water.
- Add salt, coriander powder, red chili powder, green chilies and mix well
- Add water and close the lid of the pan.
- Cook on medium heat for approximately 10 minutes OR Cook until vegetables turn soft. Open and mix one or two times, to prevent burn at the bottom.
- Cook open if some water is still left.
- Add Kitchen King masala or garam masala, and again cook with lid closed for two minutes on medium heat.
- Serve hot, garnished with coriander leaves.