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 mixed vegetarian delight packs a punch in terms of taste and nutrition.
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It is a vibrant, flavorful, and versatile Indian dish that can be served as a main course or a side dish, complementing various Indian breads like roti, naan, or rice. The beauty of these dry mixed vegetables lies in the harmonious blend of vegetables, each contributing its unique texture and taste. From crunchy beans to the earthy goodness of potatoes, peas, and carrots, these veggies mix provides nutrients and a burst of colors to the plate.
In this recipe, species, i.e., cumin, cinnamon, cardamom, turmeric, and garam masala, infuse the vegetables with a rich and aromatic flavor profile. This dry preparation ensures that the vegetables maintain their textures while absorbing the intense spices, creating a delightful harmony of tastes with every bite.
It's a perfect dish for gatherings, family dinners, or even a unique weeknight meal when you want something wholesome and delicious, such as mixed paneer, stir-fries, biryani, and chicken masala.
Reasons to 💖dry mix veg
- Perfect for lactose intolerants as the recipe is free from paneer (cottage cheese), one of the main ingredients of a mixed veg recipe.
- It is an easy and quick one-pot meal recipe.
- A versatile recipe that can be made with any handy veggies you have.
- Needless to stress about the leftovers as you can reuse this for various other recipes.
- It's a great way to use up leftover veggies in your refrigerator.
- Spices-infused vegetables cooked together make each bite a delightful experience with flavor explosion.
- Being a nutritionally dense dish, it offers a wholesome choice for a balanced and healthy meal.
Ingredients
To cook this mixed vegetable recipe, you need the following ingredients:
- Use whatever veggies you want to use. In this recipe, I use all the fresh vegetables except frozen peas for ease. Just throw them directly from the freezer, needless to worry about thawing them.
- 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.
- I use cumin, bay leaf, cinnamon stick, black cardamom, red chili powder salt, turmeric, and garam masala for spices in this mixed vegetable without paneer recipe.
See the recipe card for quantities.
How to make mix veg dry recipe?
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Preparation:
To start making dry mixed vegetable recipe, wash all the vegetables thoroughly and cut them into small sizes. Make tomato puree by blending a few tomatoes and chili in a blender.
Cooking:
- Heat the oil in a deep pan. Add cumin seeds, bay leaf, cardamom, and cinnamon sticks and turn them aromatic.
- Fry garlic until brown and then onions and ginger until caramelized and turned 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 super-delicious, flavourful, vibrant mixed vegetable recipe dry to serve!!
Serving suggestions
- Serve this mixed veggies with roti/chapati. It complements the dry vegetables so well.
- Enjoy this no-paneer mix vegetable dry, especially with butter naan, a leavened Indian flatbread. It is a perfect accompaniment.
- Serve the veg with paratha. The combination of the spiced vegetables and the paratha is a delightful and unmatchable pair.
- 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 mix vegetable fry with any leftover rice.
- Top up these dried mixed veggies with a fresh and crunchy salad for a refreshing and healthy combination.
- Serve the mix veggies dry with cooked quinoa or couscous- the nutty flavor of these grains adds a dimension to the dish.
- Add them to bread as a filling for sandwiches or wraps to create a delicious veggie sandwich.
Tips
- Cut vegetables into small sizes as far as possible.
- There is no need to add water in this mixed vegetable dry recipe as some veggies, like, carrot and cabbage, release their moisture while cooking, but if you still feel the need, add a little water at a time.
- Do not overcook onions. Just turn them slightly brown.
- Feel free to use ginger-garlic paste if fresh ones are unavailable.
- Add tomato puree towards the end when 80% of the cooking is done.
- Turn vegetables in between while cooking to prevent them from sticking to the bottom of the vessel.
Make this mixed vegetable dry recipe Indian style 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
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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 vegetables with bread or rice!
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