Mixed Vegetable Sabzi | Mixed Vegetable Curry | Healthy Side-dish for Roti | Simple and Yummy Recipes

Today's recipe is a simple, delicious, and healthy mixed vegetable sabzi. It is perfect for any Indian bread like roti, chappathi, naan, etc. This vegetable sabzi is rich, creamy, and loaded with lots of vegetables which makes it a super healthy recipe. I have added panner also to this recipe, so this curry is loaded with protein too.

I have used carrot, beans, potato, capsicum, peas, and paneer in this recipe. You can substitute vegetables according to your choice. I love to have my roti with a good side dish. This one is perfect at the same time it is healthy too.

I have already shared some mixed vegetable sabzis before. Have a look here

• Mixed Vegetable dry curry
• Mixed Vegetable Kurma
• Mixed Vegetable stir-fry with Sprouts

Ingredients:

• 50 gms Paneer
• ¹/3 cup Carrot, chopped into small pieces
• ¹/3 cup Beans, chopped into small pieces
• ¹/3 cup Potato, chopped into small pieces
• ¼ cup Capsicum, chopped into small pieces
• ¼ cup Green Peas
• 1 or 2 Cinnamon stick
• 4 Cloves
• 1 large Onion, finely chopped
• 2 medium-sized Tomatoes, pureed
• ½ tbsp Ginger Garlic paste
• 1 tsp Red Chilly powder
• 1 ½ tsp Coriander powder
• 1 tsp Kashmiri Chilly powder
• ¼ tsp Cumin powder
• ½ tsp Garam masala powder
• ¼ tsp Turmeric powder
• 1 ¼ cup Water
• ½ tbsp Dry Fenugreek leaves / Kasthuri Methi ( optional )
• 1 tbsp Fresh Cream ( optional )
• Salt as required
• 3 tbsp of Oil

Method:

• Heat 1 tbsp oil in a small frying pan. Fry the paneer till golden brown and keep aside.

• Next heat 1 tbsp of oil in a heavy-bottomed kadai or wok. When hot enough add all the chopped vegetables and salt to it. Saute the vegetable for 10 mins on low heat. Then transfer to a bowl and keep aside. ( If needed sprinkle some water to the veggies so that it doesn't stick to the bottom of the kadai. )

• To the same kadai, heat 1 tbsp oil and add the whole spices ( cinnamon and cloves ) and fry for a few seconds.

• Next, add the chopped onion and fry till it becomes golden brown on medium heat.

• Then add the pureed tomato and add all the spice powders one by one. Then add the salt as required and mix well. Saute and cook the mixture on low heat till the oil separates.

• Then add the vegetables and give a good mix. Next, add the paneer pieces and mix well until combined.

• Then add 1 ¼ cup of water and mix well. Bring it to a boil. Cover and cook the sabzi/ curry for 10 - 15 mins on medium heat.

• After 10 mins open the lid and give a good mix.  Then add the dried fenugreek leaves and mix well.

• Next, add fresh cream and few coriander leaves to it and mix well. Switch off the flame and serve hot with roti, chappathi, naan, etc.

💥 Step By Step picture of how to make mixed vegetable sabzi

Heat 1 tbsp oil in a small frying pan. Fry the paneer till golden brown and keep aside.

Next heat 1 tbsp of oil in a heavy-bottomed kadai or wok. When hot enough add all the chopped vegetables and salt to it. Saute the vegetable for 10 mins on low heat. Then transfer to a bowl and keep aside. ( If needed sprinkle some water to the veggies so that it doesn't stick to the bottom of the kadai. )

To the same kadai, heat 1 tbsp oil and add the whole spices ( cinnamon and cloves ) and fry for a few seconds. Next, add the chopped onion and fry till it becomes golden brown on medium heat.

Then add the pureed tomato and add all the spice powders one by one. Then add the salt as required and mix well. Saute and cook the mixture on low heat till the oil separates.

Then add the vegetables and give a good mix. Next, add the paneer pieces and mix well until combined.

Then add 1 ¼ cup of water and mix well. Bring it to a boil. Cover and cook the sabzi/ curry for 10 - 15 mins on medium heat.

After 10 mins open the lid and give a good mix.  Then add the dried fenugreek leaves and mix well. Next, add fresh cream and few coriander leaves to it and mix well. Switch off the flame and serve hot with roti, chappathi, naan, etc.

Watch the making here

South Indian Lunch Recipes - Tamilnadu Lunch recipes | Lunch Menu #8 | Simple and Yummy Recipes

Today is another South Indian Lunch Recipe from Tamilnadu. Next to sambar and kadayal ( mashed dal ) we prepare puli kulambu - tamarind coconut based gravy for the white rice. This gravy can be prepared by using vegetables like brinjal, garlic, bitter gourd, lady's finger, sundakkai - turkey berry, shallots, etc.

Most of us usually during the weekends we have heavy meals and full of masala recipes like biriyani and non-veg items. Try to incorporate garlic in your food at least once in a week because it reduces cholesterol levels which may reduce the risk of heart diseases. And also it helps in reducing blood pressure.

Also if you have been suffering from ailments like indigestion and gastric disorders then this is especially for you. Hence we make this poondu puli kulambu - Garlic Tamaric gravy at least once in a week in our menu. A tamarind based gravy with loads of garlic called poondu puli kulambu in Tamizh. Poondu means garlic, puli means tamarind, kulambu means gravy in English. It is very easy and simple to make.

Lunch menu

•   Poondu puli kulambu
•   Cabbage Poriyal
•   Curd
•   White Rice

Have a look at other South Indian Lunch Recipes 👉 here

Preparation time: 15 mins
Cooking time: 30 mins
Serves: 2

Poondu Puli Kulambu - Garlic gravy

Ingredients:

• 25 to 30 cloves of Garlic
• 8 to 10 Shallots, peeled and chopped
• 1 Tomato, chopped
• Tamarind -  take 1 large lemon sized quantity
• 2 tsp Coriander powder
• 2 tsp Red chilly powder
• ½ tsp Jaggery or Sugar ( optional )
• 1 Green chilly
• 1 tsp Mustard seeds
• a pinch of Asafoetida / Hing
• few Curry leaves & Coriander leaves
• Salt to taste
• 2 tbsp Gingelly Oil

Method:

• First, soak the tamarind in a bowl of warm water for 15 mins. After 15 mins mash them with your fingers freeing as much of the pulp as possible from the fiber and extract the tamarind puree to another bowl and make it to measure 1 cup by adding water. Throw away the pith.

• Next heat the gingelly oil in a kadai / wok, when hot enough add the mustard seeds and allow it to splutter. Then add a pinch of asafoetida to it and mix well.

• Then add the shallots, green chilly and curry leaves. Saute till it becomes light golden brown in color on medium heat.

• Add tomato, a little salt and saute till it becomes soft and mushy on medium heat.

• Next, add the garlic cloves and saute it in the onion-tomato mixture for about 2 mins on medium heat.

• Then add the tamarind juice, red chilly powder, coriander powder, turmeric powder, salt, and 1 ½ cups of water. Mix well and bring it to a boil.

• Cover and cook for about 15 mins on low heat and till the gravy becomes thick. Stir in between. Finally, add jaggery and coriander leaves. Mix well and switch off the flame. Serve hot with white rice. 

Cabbage Poriyal ( Stir-fry )

Ingredients:

• 250 gms Cabbage, chopped finely
• 1 tsp Mustard seeds
• 1 tsp Bengal gram ( Channa Dal )
• 2 no. Dry Red chilli
• 1 no. Green Chilly
• few Curry leaves
• 1 tbsp Oil
• Salt as required

Method:

• Heat oil in a kadai, when hot enough add channa dal and mustard seeds. Allow it to splutter.

• Then add dry red chili, curry leaves and fry for few seconds.

• Next add the cabbage, green chili, salt. Mix well and saute on a medium flame for 2 mins.

• Cover and cook for 5 mins on low flame. Stir in between.

• After 5 mins open the lid and mix well. Cook for 2 more mins on low flame and switch off the flame.

Brinjal Tawa Roast | Brinjal Tawa fry | Step By Step Pic + Video | Brinjal Fry recipe | Easy Brinjal Fry Recipe | Cooking My harvest | Simple and Yummy Recipes

Brinjal Tawa Roast - a simple brinjal stirfry recipe made in just a few minutes using the tawa pan. This is a very simple brinjal fry recipe and tastes amazing with rice, especially it goes very well with curd rice.

Other Brinjal recipes

• Spicy Brinjal Fry ( most viewed recipe in my blog )
• Stuffed Brinjal Recipe
• Brinjal Biryani
• Brinjal and Potato Sir-fry
• Tandoori Style Brinjal Fry Recipe

Preparation time: 5 mins
Cooking time: 10 mins
Serves: 2

Ingredients:

• 250 gms Brinjals, chopped lengthwise
• 1 Onion, medium-sized, chopped
• 1 large Tomato, chopped
• ½ tbsp Ginger Garlic paste
• 1 tsp Red Chilly powder
• ¼ tsp Coriander powder
• ¼ tsp Turmeric powder
• ½ tsp Garam masala
• Few Curry leaves
• 2 tbsp Oil
• Salt as required

Method:

• Heat oil in a tawa or a wide pan.When hot enough add the chopped onion and saute till it becomes soft on medium heat.

• Next add in the tomatoes, ginger garlic paste, and salt. Mix well and saute till tomatoes become soft and mushy on medium heat.

• Next, add the brinjals and all the spice powders. Mix well and saute for 2 mins on high heat.

• Then cover and cook for 5 mins on low heat. Open the lid and saute in between.

• After 5 mins open the lid and give a good mix. Cook the brinjal for another 2-3 mins on medium heat.

• Check the seasoning and add salt if required. Mix well and cook the brinjals till it gets roasted and completely cooked.

• Finally, add in some curry leaves and mix well. Serve this with curd rice or rice with sambhar, rasam, etc.

💥 Step By Step picture of how to make brinjal tawa roast

Heat oil in a tawa or a wide pan.When hot enough add the chopped onion and saute till it becomes soft on medium heat.

Next add in the tomatoes, ginger garlic paste, and salt. Mix well and saute till tomatoes become soft and mushy on medium heat.

Next, add the brinjals and all the spice powders. Mix well and saute for 2 mins on high heat.

Then cover and cook for 5 mins on low heat. Open the lid and saute in between. After 5 mins open the lid and give a good mix. Cook the brinjal for another 2-3 mins on medium heat.

Check the seasoning and add salt if required. Mix well and cook the brinjals till it gets roasted and completely cooked. Finally, add in some curry leaves and mix well. Serve this with curd rice or rice with sambhar, rasam, etc.

Watch the making here