Mix veg recipe dry gluten-free and dairy-free - an Indian mixed vegetable dish that combines a medley of vegetables infused with aromatic spices. This visually appealing one-pot mixed vegetable, a vegetarian delight, packs a punch in terms of taste and nutrition!
Did you know?
By combining different vegetables, we can get a variety of vitamins, minerals, and fiber in a single meal. A simple way to eat “rainbow food” for better health!
This vibrant and flavorful Indian dish works beautifully as both a main course and a side, pairing perfectly with roti, naan, or rice. What makes it truly special is the delightful balance of vegetables, each bringing its own taste and texture.
Crunchy beans, hearty potatoes, sweet peas, and colorful carrots come together to create a wholesome, nutrient-rich medley that brightens up any plate, much like in mixed paneer.
Why you’ll 💖 this mixed vegetable
- Dairy-free & no paneer needed - Makes it suitable for those with lactose intolerance.
- One-pot & quick to prepare - Minimal fuss, maximum flavor
- Flexibility with vegetables - You can use whatever is available
- Leftovers reinvented - Repurpose them into wraps, sandwiches, or pulao.
- No waste cooking - Great for using leftover veggies
- Flavorful and texturally balanced - Spices and veggies combine for a satisfying bite.
- Nutritious & colorful — A wholesome addition to any meal
Ingredients
To cook this mixed vegetable recipe, you need the following ingredients:
In this recipe, I use all the fresh vegetables except frozen peas for ease. Just throw them directly from the freezer; there's no need to worry about thawing them.
Learn my secret to making curried green peas using frozen peas!
Don't omit onions, tomatoes, ginger, and garlic, as all these together make a base that is super essential to bring the flavor to the recipe.
See the recipe card for quantities.
How to make a mixed veg?
To start making a dry mixed vegetable recipe, wash all the vegetables thoroughly and cut them into small pieces. Make tomato puree by blending a few tomatoes and chillies in a blender.
Heat the oil in a deep pan. Add cumin seeds, bay leaf, cardamom, and cinnamon sticks, and turn them aromatic. Fry the garlic until brown, and then the onions and ginger until caramelized and slightly brown.
Add all the chopped vegetables, including frozen peas, and fry them for 2-3 minutes (see image below).
Stir in salt and other spices. Mix well to coat all the spices. Cover with a lid and cook until the veggies are partially cooked. Pour the tomato puree and mix it (image below).
Cover it and cook on low heat until the vegetables are cooked (stir in between). Garnish it with fresh cilantro leaves, and you are ready with a super-delicious, flavourful, vibrant mixed vegetable recipe dry to serve!!
Serving Ideas
- Serve these mixed veggies with bread, roti, egg paratha, plain or stuffed ones like aloo-paneer paratha.
- Pairing this veggie mix with steamed jeera rice serves as a neutral base, allowing the flavors of the vegetables and spices to shine.
- Make a quick, beautiful, flavorful, fragrant, and colorful vegetable pulao by combining this Indian mixed vegetable fry with any leftover rice.
- Serve with a fresh and crunchy nutty salad for a refreshing and healthy combination.
- Mix this veggie mix with cooked quinoa paneer or couscous to add the nutty flavor of these grains to the dish.
- Use it as a filling for sandwiches or wraps to create a delicious veggie sandwich, much like a mayo-veg sandwich.
- Raitas such as boondi raita, pineapple raita goes well this recipe!
Tips
- Chop vegetables into small pieces.
- No need to add water, as carrots and cabbage release moisture. If required, add a little at a time.
- Sauté the onion until light brown; avoid overcooking it.
- Add tomato puree when the vegetables are almost 80% cooked.
- Stir occasionally to prevent sticking.
More Vegetarian Recipes
Looking for other recipes like this? Try these:
Try this Indian-style mixed vegetable dry recipe and let me know how it turns out! Please share your views and let me know your opinion! You can also leave a comment or share a picture on Instagram with the Hashtag #tipsnrecipes
🧾Recipe
Mix Veg Recipe Dry
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Ingredients
- 1 cup Peas frozen
- 1 cup Cabbage
- 1 cup Cauliflower
- 1 Carrot
- 2 Potatoes
- ½ cup Beans
- 3 Onions
- 5 Tomatoes
- 2 Green chillies
- 8 cloves Garlic
- 2 inch Ginger
- 1 tablespoon Salt
- 1 tablespoon Garam masala
- 1 tablespoon Red chili
- 1 tablespoon Turmeric
- ½ tablespoon Cumin seeds
- 1-2 Black cardamom
- 1-2 Cinnamom stick
- 1-2 Bay leaf
- ¼ cup Oil
Instructions
Preparation
- Chop all the veggies after washing them thoroughly.
- Blend tomatoes and green chillies to make a puree.
Cooking
- Heat the oil in a deep pan. Add cumin seeds, bay leaf, cardamom, and cinnamon sticks and turn them aromatic.
- Add garlic, fry until brown, and then onions and ginger until caramelized and turned brown.
- Add all the chopped vegetables and frozen peas and fry them for 2-3 minutes.
- Stir in salt and other spices. Mix well to coat all the spices. Cover with a lid and cook the veggies until cooked partially.
- Pour the tomato puree into the veggies and mix well. Cover and cook it on low heat.
- Stir in between. Turn off the heat when veggies turn slightly mushy.
- Garnish with cilantro (optional). Serve this dry mixed vegetable with bread or rice!
Video
Notes
- Chop vegetables into small pieces.
- No need to add water, as carrots and cabbage release moisture. If required, add a little at a time.
- Sauté the onion lightly until golden; avoid overcooking.
- Add tomato puree when the vegetables are almost 80% cooked.
- Stir occasionally to prevent sticking.
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Nutrition
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