Homestyle Mixed Veggies Recipe

If you’re like me, you probably have a soft spot for a good Homestyle Mixed Veggies Recipe. This dish is a staple in my kitchen, especially when I’m hosting a family dinner or celebrating a festive occasion like Diwali or Holi. There’s something comforting about the blend of fresh vegetables and aromatic spices that makes this recipe a crowd-pleaser every time.

Growing up, homemade meals were the norm, and dining out was saved for special occasions. I remember how excited I’d get when we went out, especially when we ordered dishes like Dal Makhani or Paneer Tikka—things my mom didn’t make often at home. But one dish that always brought a smile to my face was a hearty Homestyle Mixed Veggies Recipe. The mix of vegetables cooked in a flavorful gravy always hit the spot, and I loved how it paired perfectly with naan or tandoori roti.

This recipe has become a go-to for me, particularly when I have guests over. It’s not just delicious, but also versatile enough to complement a variety of main dishes.

Ingredients 

Homestyle Mixed Veggies Recipe ingredients:

Mixed Vegetables: The core of this dish is the colorful variety of vegetables. I usually go for cauliflower, green beans, carrots, and peas, but feel free to add potatoes or mushrooms if you like.
Spices: To bring out the best flavors, I use a mix of chili powder and kasuri methi (dried fenugreek leaves). I prefer using roasted and crushed coriander seeds for a fresher taste.
Onion and Tomato: These form the base of the gravy. A bit of tomato paste helps deepen the flavor and gives the dish a lovely color.
Ginger-Garlic: Freshly pounded ginger and garlic add a robust, authentic flavor that really makes this dish special.

Step-by-Step Cooking Instructions

!!Roast and Crush Coriander Seeds!! Begin by dry roasting about 2 teaspoons of coriander seeds in a pan over medium heat for a couple of minutes. Once they’re fragrant and slightly darkened, crush the seeds using a mortar and pestle, then set them aside.

!!Prepare the Vegetables!! Heat a tablespoon of oil in another pan over medium heat. Add in 1 cup of cauliflower florets, 1/2 cup of chopped green beans, and 1/2 cup of diced carrots. Let them cook for about 5 minutes until they develop a light brown color. Once done, remove the veggies from the pan and set them aside.

!!Cook the Onions and Spices!! In the same pan, add another tablespoon of oil. Toss in 2 cloves and 1 medium chopped red onion. Sauté the onions for about 6-7 minutes until they turn light golden brown.

!!Add the Ginger-Garlic Paste!! Next, add in your freshly pounded ginger, garlic, and a green chili. Let it cook for about 2 more minutes until the raw smell disappears.

!!Incorporate the Tomatoes!! Stir in 1 chopped large tomato and about 1 1/2 tablespoons of tomato paste. Cook this mixture for 2-3 minutes until it thickens and the flavors meld together.

!!Add the Spices!! Now, add the crushed coriander seeds, 1/4 teaspoon turmeric, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon salt, and a pinch of sugar. Add 2 tablespoons of water to prevent the spices from burning, then stir and cook for another minute.

!!Season with Kasuri Methi!! Sprinkle in 1 teaspoon of kasuri methi and mix it well.

!!Combine with the Vegetables!! Pour in 1/2 cup of water, then add the sautéed vegetables and 1/2 cup of frozen peas (soaked and drained). Mix everything well, ensuring the vegetables are evenly coated with the spices. Toss in a tablespoon of chopped cilantro for that extra burst of freshness.

!!Cook the Sabzi!! Let the veggies cook uncovered for 3 minutes, then cover the pan and cook for another 6-7 minutes, depending on the size of your vegetable pieces. The key here is to check the veggies for tenderness.

!!Finish with Butter and Garam Masala!! Finally, stir in 1/2 tablespoon of butter until it melts completely, then add 1/4 teaspoon of garam masala for a warm, aromatic finish.

!!Serve and Enjoy!! For an extra touch, you can top the dish with some grated paneer or small paneer cubes. Serve hot with your favorite rotis, naan, or even a bowl of steaming rice.

Tips and Variations

One of the reasons I love this Homestyle Mixed Veggies Recipe is its versatility. You can easily adjust the ingredients to suit your taste or what you have on hand. Here are a few ideas:

Other Vegetables: Don’t hesitate to throw in other veggies like potatoes or mushrooms. If you’re using potatoes, just make sure to dice them into small pieces so they cook evenly with the other vegetables.

Adding Paneer: If you’re a fan of paneer, you can grate some on top of the dish or add cubes of paneer during the last few minutes of cooking.

Expert Tips: Sautéing the veggies before adding them to the gravy gives them a richer flavor. Always opt for fresh ginger and garlic—it makes a world of difference in taste. And if you don’t have coriander seeds, using coriander powder is perfectly fine, though the roasted seeds do add a fresher, more vibrant flavor.

FAQ

Can this recipe be made vegan? Absolutely! Just skip the butter and paneer, or substitute with vegan alternatives.

Is it necessary to pan-fry the veggies first? While it’s not strictly necessary, pan-frying the veggies does add an extra layer of flavor and gives the dish that authentic restaurant touch.

Is this dish supposed to be dry or with gravy? This Homestyle Mixed Veggies Recipe is typically a semi-dry sabzi, making it a great side dish to serve alongside dals or curries.

Can I use coriander powder instead of coriander seeds? Yes, you can substitute with 1 teaspoon of coriander powder if needed.

This Homestyle Mixed Veggies Recipe is a staple in my home, especially when I want to serve something hearty, flavorful, and comforting. It’s perfect for family dinners, festive occasions, or just when you’re craving a good, wholesome dish. Enjoy!

This version of the Homestyle Mixed Veggies Recipe is warm, engaging, and feels like it could easily come from a home cook sharing a favorite dish.