This everyday mixed vegetable sabzi is a simple and wholesome Indian dish that blends fresh vegetables with gentle spices to create a nutrient-packed plate. It offers an effortless way to increase daily vegetable intake while keeping flavours light and natural. Using common vegetables such as carrots beans peas cauliflower and capsicum gives the dish a colourful appearance and ensures a balanced supply of vitamins fibre and essential minerals. The natural texture of each vegetable makes the sabzi appealing for both kids and adults without the need for heavy oil or complex cooking techniques.
Traditional Indian households have long relied on mixed vegetable dishes to make the most of seasonal produce. Over generations families created their own variations depending on local ingredients and cooking styles making the recipe a flexible and nutritious part of everyday meals. The sabzi’s mild spices like cumin turmeric coriander and ginger enhance flavour while supporting digestion making it ideal for busy routines or days when ingredients are limited.
Research shows that carrots and capsicum contain powerful antioxidants that help support immunity during seasonal changes while peas offer plant-based protein and beans add important minerals. Cauliflower contributes to better digestion making this combination a complete and balanced meal option for daily consumption.
This easy mixed vegetable recipe is cooked with minimal effort and pairs perfectly with roti paratha or steamed rice. With basic ingredients and a simple cooking method it is a practical way to enjoy a healthy meal at home.
Ingredients (Serves 3–4)
1 cup chopped carrots
1 cup chopped beans
1 cup cauliflower florets
½ cup green peas
1 chopped capsicum
2 tbsp oil
1 tsp cumin seeds
1 finely chopped onion
2 chopped tomatoes
1 tsp ginger-garlic paste
½ tsp turmeric
1 tsp red chilli powder
1 tsp coriander powder
Salt as needed
2 tbsp chopped coriander
Instructions
Heat oil in a pan and add cumin seeds to temper.
Add onions and sauté until golden.
Mix in ginger-garlic paste and cook briefly.
Add tomatoes along with turmeric red chilli powder coriander powder and salt then cook until soft.
Add all chopped vegetables including carrots beans cauliflower peas and capsicum and mix well.
Cover and let the sabzi cook on low flame for 12–15 minutes stirring occasionally.
Finish with fresh coriander and gently mix before serving.
Serve the mixed vegetable sabzi hot with roti paratha or rice for a satisfying everyday meal.
