3.6/5 rating (9 votes)

Mixed Vegetable Sabjee

Mixed Vegetable Curry

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Cook 20 mins
Mixed Vegetable Sabjee

A lovely mixed vegetable dish that creates a beautifully healthy side dish but also a great main too.

Hari says

I think Indian vegetarian food is probably some of the best flavoured vegetarian food you can get. 

This dish is a lovely way of using up all the odds and ends of those vegetables you may have lurking around in the fridge as you can pretty much use anything. The sauce is a classic masala with a tomato tang and the warmth of garam masala - just remember you can always increase the heat with a few extra chillies. 

So next time you are having a dinner party and want to throw together another dish, this is a really easy one to knock up - I sometimes even cook this with a packet of mixed frozen vegetables.

  • Ingredients
  • Method
  • 1 potato, diced
  • 1 pepper, diced
  • 5 mushrooms, quatered
  • 1 carrot, diced
  • 50g frozen peas
  • 2 tbsp mustard oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion, finely diced
  • 200g tomatoes 
  • 2 garlic cloves, finely chopped
  • 1 tbsp ginger, grated
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp dried fenugreek leaves
  • 1 chilli, finely chopped
  • 1 tsp garam masala
  • handful of fresh coriander, chopped


  1. Heat the oil in a karahi or wok and add the mustard seeds, when sizzling add the cumin seeds until fragrant.
  2. Add the onions and garlic then fry until soft and lightly browned (about 10 minutes)
  3. Reduce the heat and add the tomatoes, ginger, salt, turmeric, chilli and fenugreek. Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
  4. Add the chopped vegetables and stir to coat with the sauce.
  5. Reduce the heat cover the pan with the lid and leave to cook for about 10-20 minutes, stirring occasionally until the vegetables are cooked through.
  6. Once cooked sprinkle with garam masala and fresh coriander before serving.

Served with

I like to serve this with roti and keema

Nutritional information

Typical values* per Serving
Fat (g)11
of which saturates (g)1
Carbohydrates (g)38
of which sugars (g)7
Fibre (g)5
Protein (g)5
Salt (mg)651
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

Useful equipment

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Comments (8)

  • David Sherriff

    David Sherriff

    14 January 2019 at 23:54 |
    Sorry Hari, I just noticed that this serves 4.
    I first came across your recipes in the Whitstable Times in 2016 and tried all those. The dahl came out more like puree, but the rest were OK.


  • David Sherriff

    David Sherriff

    14 January 2019 at 23:39 |
    Greetings Hari
    On your site you don't seem to say how many portions a dish makes. My wife is a vegetarian and doesn't eat great portions. I would like to try this recipe for her, She can't eat things too hot these days, as when we were married over 50 years ago she used to eat a Mexican Bean Stew in a local vegitarian pub that was far too hot for me. I like my meat but again I only need to cook for one. Any sugestions for small portions.
    I have the Kindle version of your slow cook book but I find the US measurements and spelling confusing. Do the Americans really spell Chilli as Chile? I have never seen if on US forums.


    • Hari Ghotra

      Hari Ghotra

      15 January 2019 at 14:41 |
      Hi David Start by halving the recipe - remove the chillies if your wife doesn't like the heat and see how you get on. Let me know. Yes they do spell chilli as chile. Thanks Hari


  • Alex West

    Alex West

    07 June 2017 at 07:48 |
    I tried this for the first time yesterday, though replaced the mushrooms with cauliflower as I don't like mushrooms. It turned out really well look forward to trying more of your recipes. I do have a couple of questions though. I couldn't find mustard oil in the supermarket and I've even read comments suggesting you shouldn't consume it. I'd be interested on your thoughts on this. Also, as I'm usually cooking for one I often use frozen veg to reduce waste. Should I thaw the frozen veg before cooking or just let it thaw during cooking? I tend to let the frozen veg thaw whilst cooking. Just not sure if this is the best way to do it.



    • Hari Ghotra

      Hari Ghotra

      07 June 2017 at 07:53 |
      Hi Alex thanks for your comments and for using the website. With regards to mustard oil it is used a lot in Indian cooking and I get asked about it a great deal so here are some details that will help http://www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/mustard-oil-facts In terms of frozen veg it's fine to cook it from frozen just make sure the dish is cooked through and piping hot. Thanks so much Hari


  • Abi


    24 April 2017 at 19:29 |
    What a lush recipe!
    I made this today and aubergine and sweet potato!
    Fantastic, thanks Hari!


    • Hari Ghotra

      Hari Ghotra

      27 April 2017 at 17:37 |
      Yey that's great to hear!! Thanks for your comments Abi!


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