Easy Mix Veg Dry Recipe | Homestyle Mixed Vegetable Sabzi without Tomato

Mix Veg Dry Recipe is a simple homestyle mixed vegetable recipe. All you need is one pot, vegetables as per availability, and minimal spices. This mixed veg dry curry tastes delicious with roti, paratha, or poori.

There are many different ways to cook mixed veg sabzi as the recipe keeps changing from home to home. Here is my version of the Punjabi-style mixed vegetable sabzi, with a small twist.

It’s magical to see how basic everyday spices can add so much flavor to vegetables. I make this at least twice a week as a side dish to plain parathas. Also, I feed it to my kiddo, who likes to have it as a roll.

What is Mix Veg Dry?

Often, Indian dishes are creatively named after the ingredient list. As the name says, mixed veg refers to a combination of vegetables and dry refers to the consistency of gravy.

In North Indian cuisine, this kind of dry curry using vegetables is also called sookhi sabzi. The word sookhi translates to dry and sabzi translates to curry.

Sukhi sabjis is the cornerstone of North Indian cuisine. They are a category of vegetarian recipes which are prepared without gravy.

North Indian dry vegetable recipes are usually fried or stir-fried in oil without water or very minimal water. As sukhi sabji are made with minimal ingredients, they are easy and quick to cook.

When I say this is a dry mix veg, I do not mean that it is moistureless. The vegetables are coated with a thick gravy.

This dish is a great option to carry while on road trips, train journeys, on a picnic, or on small outings, and tastes yummy with pooris or plain parathas.

About Mix Veg Dry Recipe

Mix Veg Dry Recipe is a homestyle one-pot dish that is loaded with fresh mixed veggies, and paneer cooked in a mildly spiced semi-dry gravy.

It is a very simple and easy recipe and is prepared with basic everyday spice powders. The mixed veg sabji owes its unique and delectable taste to the spices used in this recipe.

This is my mother’s recipe. Over the years, I have cooked this curry in many different ways. I keep changing an ingredient here and there that gives a completely different flavor.

Traditionally my Mom has always made this in a heavy bottom kadhai and I follow the same. This recipe comes together quite easily. You can make it in 30 minutes from scratch.

I know there are many versions of Mix Veg Dry and you may not need another recipe. But what if I told you this recipe is a special one? Not only does this recipe use a key technique that is crucial to prevent vegetables from getting soggy and mushy, but it also has a secret ingredient.

In restaurants and dhabas, often vegetables are deep fried and tossed in a premade base curry masala. Whereas, in this recipe, the vegetables are sauteed and then cooked with little water. As the vegetables are cooked along with spices, they absorb the flavors and create a more nuanced flavor and juicy texture.

This recipe also comes in handy when you don’t have time in the morning. A day ahead, you can keep peeled and chopped vegetables in the fridge in the water. It is a great dish to pack in tiffin or lunch boxes.

Reasons to make

One-pot recipe.

Wholesome and hearty.

Flavorful and delicious.

Easy, healthy,

Fuss-free Indian curry recipe.

Beginner & Bachelor friendly recipe.

Minimal efforts.

Vegetarian.

A great way to use up leftover vegetables in your fridge.

The addition of many vegetables makes it quite nutritious.

Ingredients

Mixed Vegetables: I have used potatoes, carrots, cauliflower, beans, green peas, and paneer.

Use potatoes that hold their shape and won’t disintegrate easily. I use Yukon gold potatoes, the other options are – gold, red (Romano), and Charlotte potatoes.

You can use fresh peas or like me use frozen peas.

Feel fry to mix other veggies, other options are – bell peppers, mushrooms, baby corn, sweet corn, broccoli, cabbage, brinjal, and even butternut squash. 

Fat: I have used vegetable oil. You can use neutral flavor oil, olive oil, canola oil, mustard oil, peanut oil, or sunflower oil.

Onions: I typically use red but yellow or white onion also works. It is the main ingredient as these form the base of the sabzi. So do not omit them.

Aromatics: ginger and garlic.

You can buy ginger garlic paste from the market but homemade is best!

Spices: Turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, pav bhaji masala, and garam masala.

The star of flavors in this dish is Pav Bhaji Masala, it adds a different spicier flavor.

I use a mix of Kashmiri red chili powder and Everest Tikhalal, as it makes the final dish visually pleasing. You can add mild, hot, or extra hot chili powder as per your taste preference.

Seasoning: Salt.

Herbs: Dried fenugreek leaves and coriander leaves or fresh parsley leaves. They add a certain fragrance and freshness to the dish.

Dried Fenugreek leaves aka kasuri methi is a finishing touch in most North Indian dishes. They elevate the taste and make it extra delightful.

Pro Tips

Use a heavy bottom pan so that heat is distributed evenly. It also protects the ingredients from burning compared to a thin pan.

Cut the vegetables into even size cubes. If the size is uneven, big cubes with take a long time to cook and the small cubes will overcook.

Saute the vegetables well, this will give well you a well-rounded roasted kind of taste than a boiled taste.

Do not overdo the spices. Each of these ground spices has been used in limited quantities just to flavor the vegetables. If ground spices are added in more quantity, they will taste bitter and may spoil the taste of the final dish. 

Do not add too much water. The quantity of water should be just enough to cook the vegetables.

Take care not to overcook the vegetables. They should retain their shape.

How to make Mix Veg Dry

Pre-prep

Wash, peel, and chop all the vegetables.

Soak the cauliflower florets in salt water.

1. Heat oil in a heavy bottom pan or kadhai over medium flame. When hot, add 2 bay leaves and 1/2 tsp cumin. Saute till they crackle.

These whole spices play an important role in infusing their flavor into the oil and flavoring up the dish.

2. Add 2 medium size finely chopped onions. Saute until they turn soft.

Do not let the onions change color. If the onions change color and later when sauteed with vegetables, they will burn and taste bitter.

3. Dump the 1.5 cups of chopped veggies and saute for 2-3 minutes over medium flame. Regulate the heat.

Sauteeing the vegetables will enhance the taste. This step also adds deeper flavors and richer colors to the finished dish.

4. Add turmeric powder and ginger garlic paste. Saute until the raw smell of ginger garlic goes away.

Adding ginger-garlic at this stage prevents it from getting over-sauteed and tastes bitter.

5. Add green peas and saute for 15 seconds.

As I have used frozen green peas, I added them last because they take lesser time to cook. If you are using fresh green peas, add them along with the other vegetables.

6. Turn the flame to low and add the spice powders – red chili powder, Kashmiri red chili powder, coriander powder, salt, and pav bhaji masala.

7. Saute for 30 seconds.

8. Add 1/2 cup of hot water and give a good mix. Taste test and adjust the seasoning if needed.

9. Cover the pan and continue to simmer on low flame for 10-15 minutes or until the veggies are tender.

The cooking time will depend on the size of the cut vegetables and the intensity of the flame.

10. Check after 10 minutes. By this time all the water is evaporated and the gravy thickens.

11. Check if the vegetables are cooked through. The potatoes must be fork-tender. If undercooked, add more water and cook on low flame until tender.

12. Add paneer cubes and mix well.

13. Add kasuri methi, a pinch of garam masala, and coriander leaves. Mix well.

14. Mix Veg Dry is ready. Serve hot with your favorite Indian bread or rice.

Serving Suggestions

Mix Veg sabzi tastes best with Indian bread like roti, plain paratha, tandoori roti, naan, or rumali roti.

Since this curry has a thick coating of masala, you can serve it with Dal Tadka and Basmati rice or Jeera Rice and homemade raita for a delicious and healthy Punjabi meal.

For a bit of tang, feel free to sprinkle the mix veg ki sabji with lime or lemon juice before serving.

The mixed veg dry sabzi can also be used as a stuffing for kathi rolls or wraps. Spread some mayo, tomato sauce, or green chutney on a roti, place the sabzi and sprinkle chat masala, and roll to make a frankie.

Alternately, place the curry between the bread slices and toast on a pan or grill in a sandwich maker.

Storage Suggestions

You can store the sabzi in the refrigerator for 2-3 days in an air-tight container.

Reheat before serving, in a microwave or in a pan on the stovetop. The gravy will thicken as it cools, splash little water while reheating and stir for even heating.

This curry is freeze-friendly too, but I would not recommend freezing. The vegetables lose taste and texture after being thawed.

Variations

Mix Veg Dry recipe is very flexible and versatile. I’ve tried and loved many variations, mentioning a few of them below. Give this mixed vegetable dry your own twist in the comfort of your own kitchen.

Chatpata flavor: You can add a touch of sweetness by adding 1 tbsp tomato ketchup or 1/2 tsp sugar and 1/2-1 tsp of amchoor powder or chaat masala.

Add chopped tomatoes or puree to increase the quantity of gravy.

Add 1 to 2 tbsp cream to make this veg sabzi rich and creamy. For a vegan version, swap cream with coconut-based cream, or cashew cream.

Spicier sabzi: add a couple of slit green chilies or garam masala at the end.

Add 1 tsp of pickle gravy to add achari flavors. If you use this, omit pav bhaji masala and adjust the quantity of red chili powder as per taste.

Replace pav bhaji masala with chole masala, kitchen king masala, chicken masala, or meat masala.

More Related Recipes

Bagara Baingan

Green Masala Potato curry

Potato Capsicum Masala curry

Beans Masala curry

Capsicum Masala gravy

Mixed Vegetable Kurma

Cabbage Chana Dal curry

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