Mix Sabzi Recipe | Pakistani Mix Vegetable Recipe
The Pakistani mix sabzi recipe is a pure vegetarian delight made of mixed vegetables like peas, carrots, cabbage, capsicum potatoes, etc. Having a slight umami taste, the Mix sabzi offers a satisfying culinary experience. This is a healthy and low-calorie recipe that can be digested easily.
On the last day, I ate Aloo chana for lunch, which was too hearty, and my stomach was stuffed. So, I decided to make a mixed sabzi recipe, which is light and digestible.
I’m a pure vegetarian, so I love this mixed vegetable curry. If you’re on a diet or a mission to lose weight, this recipe is your true companion. Besides its nutritious value, its taste and hues are so pleasant.
I added a butter cube to make this recipe more delicious and healthy, creating a more indulgent and savory profile.
By the way, today’s recipe is so much easier; just remove all the vegetables from the fridge, and we will utilize each vegetable to make the recipe richer. And stay tuned for my special tip to make it truly stand out!
Check Out: Delicious Aloo Chole Recipe
Why We Love Mix Sabzi Recipe?
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Different Taste: We Pakistanis are true carnivores, but this mixed sabzi recipe brings a unique flavor to our taste buds—guaranteed not to tire you out.
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Very Easy To Make: Another great thing about this recipe is its ease. You don’t need any high culinary skills to prepare this mix of Sabzi. Plus, a few basic ground spices and daily use of vegetables are the key ingredients to make this recipe.
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Easy To Digest: Mix Sabzi is a low-calorie culinary masterpiece. That’s why it’s too easy to digest and best for dinners.
Ingredients
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Peas: Peas is a must-have vegetable for this recipe. Don’t forget to use this ingredient to bring a colorful texture.
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Potatoes: I’m using sweet potatoes, and I’m using small cubes of potatoes to let them decompose quickly.
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Carrot: Always use carrot in mix sabzi to bring vibrant color. Plus, carrots will add a sweet flavor to the dish and enhance the overall flavor profile.
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Capsicum: Chopped capsicum is another important ingredient for a slightly tangy flavor. Besides adding a unique flavor, it enhances the visual appeal of mixed sabzi.
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Turnip: This vegetable is optional; if you want a healthier recipe, you must use turnip; otherwise, you can skip this item.
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Cabbage: I love cabbage; it blends well with the other vegetables. Always use finely chopped cabbage in the recipe to elevate its flavors.
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White Onion: White onions are the backbone of this recipe; boost flavors and add a savory flavor to mix Sabzi. We will use the chopped onions for the initial browning stage.
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Green Chilis: To make the Sabzi more zesty or fiery, use green chilis. This ingredient is adjustable according to your taste profile.
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Garlic & Ginger Sauce: For a more aromatic and tasteful experience, I will use garlic and ginger paste.
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Tomatoes: I’m using chopped tomatoes– they add moisture and balance the taste.
Spices:
- Ground Spices: In ground spices, I’m using Turmeric powder, red chili powder, salt, Coriander powder, and crushed red pepper.
- Sauces: Red chili and soy sauces are the secret ingredients that add extra tanginess to the overall taste profile. You can skip these two sauces if you don’t have them.
How To Prepare Mix Sabzi
- Fry Potatoes: My mom loves to use fried vegetables in mixed sabzi recipes. That’s why I’m first frying potatoes. Simply heat the oil and add potatoes in it. Fry it for 2 minutes, and then take them out of the pan.
- Fry The Carrots: Now toss the carrots in the same pan and fry them on a low flame for a minute. Frying carrots will make them more sweet and a little crispy. After one minute, take the carrots out of the pan.
- Add Onions: Now, let’s start the real deal. Add the chopped onions in the same pan, turn the flame high, and fry them until golden.
- Garlic Ginger Paste: Toss one tablespoon of garlic ginger paste and stir it gently. Along with that, a whiff will permeate the entire kitchen, creating a pleasant ambiance. Also, add sauté the chopped and deseeded green chilis in the wok or pan. Now, wait one minute and let the garlic and ginger spread their magic.
- Add Spices and tomatoes:Next, I will add all ground spices, crushed red pepper, and coriander powder. At the same time, toss all the chopped tomatoes. You must add a splash of water to prevent spices from being burnt. Stir the medley and leave it on medium flame for 2 minutes.
- Add Turnip:Keep the flame medium and add turnip. It’s optional, so you can skip this vegetable if you dislike it. To decompose the turnip, add a half cup of water to a pan and leave the pot for 2 more minutes.
- Now, I will add all the vegetables together. First, I prefer to pour the potatoes and carrots (that we fired in the first step), followed by capsicum, peas, and cabbage. Plus, add one tablespoon of chili and soy sauce. Allow the vegan curry to simmer for 8-10 minutes over medium flame. Stir from time to time.
- Add Water: If you prefer more gravy, include half a cup. The veggies will absorb the water as it simmers, enhancing the delectable taste.
Nabeel’s Pro Tip
Cooking a mix of Sabzi is not a big deal, but you have to be creative to make it more tempting and boost its flavors. I suggest you add a cube of butter (dairy) in step 7. Butter will enhance the aroma and add more umami taste to the recipe.
I added chili and soy sauce to make this cuisine saltier and savory.
I always opt for something new to make my recipes stand out. So, you should never hesitate to make these changes; a minor change in the recipe can greatly impact the taste.
FAQs
Variations
Mix Sabzi is such a versatile dish. This means that you can make additions and subtractions according to your taste. You have the freedom to add your desired vegetable to the recipe. I have added a turnip to make it healthier.
Cauliflower is another awesome addition that will elevate the overall flavor profile. Few folks also love to add Zucchini (Torai), which has a slightly salty taste and makes the recipe so yummy.
What To Serve With The Pakistani Mix Sabzi?
I love to serve the flour bread (roti or chapati) with a mix of Sabzi. Coincidentally, I made rice with it on the last day, which was a unique experience. I suggest you should also try mixing Sabzi with pulao or white rice.
Mint Chutney and mixed pickles are another must-have item to serve with mixed Sabzi. I served both items last time, and my homies love the mix’s flattering taste.
Mix Sabzi Recipe
Ingredients
- 1 cup Oil
- 1 Chopped onions
- 3 Tomatoes chopped
- 2 Potatoes
- 2 Capsicum
- 2 Carrots
- Half Cabbage
- 2 Turnip
- Peas (as per your need)
- 3 Green Chilis
- 1 tbsp Garlic ginger paste
- 1 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp salt
- 1 tbsp crushed red pepper
- 1 tbsp dried fenugreek
- 1 tbsp Chili and soy sauce
Instructions
- Heat the oil, fry the potatoes for 2 minutes, and remove them from the pan. Add carrots to the oil fry for one minute, and take them out.
- Add chopped onions in heated oil (same pan), and fry them until they turn golden.
- Add one tablespoon of garlic-ginger paste and stir gently. Sauté chopped and deseeded green chilies in the pan. Wait a minute.
- Now add ground spices, crushed red pepper, and coriander powder. Toss in chopped tomatoes and a splash of water to prevent burning. Stir and let it cook for 2 minutes on medium flame.
- Now add turnip, which is an optional vegetable. To make it soft, add half a cup of water and cook for 2 minutes on medium flame.
- Then add all the vegetables. Start with potatoes and carrots, then add capsicum, peas, and cabbage. Add one tablespoon each of chili and soy sauce. Simmer for 8-10 minutes, stirring occasionally. If you want more gravy, then add half a cup of water.
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