Mixed Sabzi

Mixed Sabzi is popular in pakistan

Detailed Pakistani Mixed Sabzi Recipe

This is a traditional Pakistani-style mixed vegetable sabzi with a flavorful onion-tomato masala. It is usually made as a semi-dry dish, so the vegetables remain distinct rather than turning into a thick curry.

Serves

4–5 people

Preparation time

20–25 minutes

Cooking time

30–40 minutes

Ingredients

Vegetables

2 medium potatoes — peeled and cut into 1-inch cubes

1 medium carrot — cut into small pieces

1½ cups cauliflower — cut into medium florets

1 cup green peas — fresh or frozen

1 cup green beans — cut into 1-inch pieces

1 medium capsicum — cut into pieces

1 small turnip, optional — cubed

1 small eggplant/brinjal, optional — cubed

You can use whatever vegetables are fresh and available. The combination of potato, cauliflower, peas, carrot, beans and capsicum works particularly well.

Masala

4 tbsp cooking oil

1 large onion — finely sliced

2 medium tomatoes — finely chopped

1 tbsp ginger-garlic paste

2–3 green chilies — sliced

1 tsp cumin seeds

1 tsp red chili powder

½ tsp Kashmiri red chili powder

½ tsp turmeric powder

1½ tsp coriander powder

½ tsp cumin powder

½ tsp black pepper powder

½ tsp garam masala

1 tsp salt, or according to taste

½ tsp kasuri methi, optional

½ tsp ajwain, optional

½ cup water

Garnish

2 tbsp fresh coriander, chopped

1 green chili, sliced

½ lemon, optional

1 tbsp ginger, julienned, optional

Step 1: Prepare the vegetables

Wash all the vegetables thoroughly.

Cut everything into approximately similar-sized pieces. This helps them cook evenly.

Keep the harder vegetables such as potatoes, carrots and beans separate from softer vegetables such as peas, capsicum and eggplant.

If using frozen peas, there is no need to boil them beforehand.

Step 2: Fry the onion

Place a large, heavy-bottomed pan or karahi over medium heat.

Add 4 tbsp oil.

Once hot, add:

1 tsp cumin seeds

½ tsp ajwain, if using

Let them sizzle for about 20–30 seconds.

Add the sliced onion.

Fry for approximately 6–8 minutes, stirring regularly, until the onion becomes light golden brown.

Don't make the onion very dark, because it can make the sabzi bitter.

Step 3: Add ginger and garlic

Add 1 tbsp ginger-garlic paste.

Fry for approximately 1–2 minutes.

Keep stirring so that the ginger and garlic don't stick to the bottom.

Step 4: Make the tomato masala

Add the chopped tomatoes.

Then add:

1 tsp red chili powder

½ tsp Kashmiri chili powder

½ tsp turmeric

1½ tsp coriander powder

½ tsp cumin powder

1 tsp salt

Mix everything well.

Cook uncovered for 7–10 minutes over medium heat.

The tomatoes should completely soften and form a thick masala.

If the mixture starts sticking, add 1–2 tablespoons water.

Continue cooking until you see a little oil separating around the edges of the masala. This is an important sign that the masala is properly cooked.

Step 5: Add the hard vegetables

Now add:

potatoes

carrots

green beans

turnip, if using

Mix thoroughly so that the masala coats every piece.

Fry for 4–5 minutes.

This initial frying gives the vegetables much better flavor.

Step 6: Add cauliflower

Add the cauliflower and mix gently.

Cook for another 2–3 minutes.

Don't stir too aggressively because the cauliflower can break apart.

Step 7: Add water and cook

Add approximately ½ cup water.

Cover the pan tightly with a lid.

Reduce the heat to low.

Cook for approximately 12–15 minutes.

The steam will cook the vegetables.

Check occasionally and stir gently.

If the pan becomes completely dry before the potatoes are cooked, add a few tablespoons of hot water.

Step 8: Add peas and capsicum

Once the potatoes are about 80% cooked, add:

peas

capsicum

eggplant, if using

sliced green chilies

Mix gently.

Cover again and cook for another 7–10 minutes.

The vegetables should be tender but should still retain their shape.

Step 9: Dry the sabzi

Remove the lid.

Increase the heat slightly to medium.

Cook for 3–5 minutes, stirring gently.

The excess water should evaporate.

For traditional dry mixed sabzi, there should be very little liquid left at this stage. The vegetables should be coated with a thick layer of masala.

Step 10: Final seasoning

Add:

½ tsp garam masala

½ tsp kasuri methi, crushed between your palms

½ tsp black pepper, if desired

Mix gently.

Cook for another 1–2 minutes.

Turn off the heat.

Step 11: Rest the sabzi

Cover the pan and let the sabzi rest for 5 minutes.

This allows the spices to settle into the vegetables.

Garnish with:

fresh coriander

green chilies

julienned ginger

a squeeze of lemon, if desired

 Serving

Serve the mixed sabzi hot with:

Chapati/roti

Tandoori roti

Naan

Paratha

Plain basmati rice