Are you looking for a healthy and tasty Indian dish? You can go for a well-seasoned mixed vegetable sabzi traditionally. This dish includes multiple vegetables, such as carrots, green peas, cauliflower, and potatoes. It is usually served with roti or phulka as a main course and often comes up as an optional choice for meals. You can also pair it with steamed rice.
During cooking, you have to consider the right cooking medium for the mixed vegetable sabzi. Sarson ka tel, or mustard oil, is widely used to add a traditional touch to multiple Indian dishes. Due to its high smoke point, it is perfect for cooking vegetables to retain their original flavour and nutrition. The golden oil can also enhance a complex mixture of spices more efficiently than any light oil. Now that you are ready to cook this Indian dish, go through the entire recipe below.
Why Mustard Oil Elevates Mixed Veg Sabzi
There are multiple reasons why mustard oil adds extra layers to the mixed vegetable sabzi preparation.
- Creates Crispy Texture: The high smoke point of the oil ensures that vegetables are fried properly without getting mushy.
- Conveys Rustic Aroma: When you cook with sarson tel, it elevates the flavour of the food. Your taste buds will enjoy an authentic Indian delicacy.
- Binds with Every Flavorful Piece: The oil's strong consistency is very suitable to coat each piece of veggies. In this way, you will not get any raw taste of vegetable pieces.
- Mustard Oil Nutritional Advantages: Cold pressed mustard oil ensures a good amount of essential Monounsaturated Fats and Antioxidants. These help to ensure the good health of individuals of all ages.
Traditional Mixed Vegetable Sabzi: Ingredients
Here is the complete list you need for the recipe.
- Multiple vegetables, like cauliflower florets, diced carrots, french beans, and green peas
- Mustard oil
- Cumin seeds (jeera)
- Onion (finely chopped)
- Ginger-garlic paste
- Tomatoes (pureed or finely chopped)
- Turmeric powder
- Kashmiri red chilli powder
- Coriander powder
- Garam masala
- Kasuri methi (crushed dried fenugreek leaves)
- Salt
- Coriander leaves for garnishing
How to Cook Mixed Vegetable Sabzi
Now, check the steps here.
- First, warm a generous quantity of pure mustard oil in a large kadai. It is best to heat it to the light-blue smoking stage. Then bring the heat down to a very low level for the oil to cool a bit.
- Put the cut vegetables, potatoes, cauliflower, carrots, and beans into the pan. Toss them in the mustard oil on medium heat, until they get a nice colour and are about 70% done.
- Now add half a teaspoon of cumin seeds. Let them sizzle and become golden brown. Once done, you will understand that they have released the fragrance into the oil.
- Toss in the sliced onions together with ginger and garlic paste. Continue stirring on medium heat for a couple of minutes, or until the smell of rawness is gone.
- Add the tomato puree together with the dry powdered seasonings, turmeric, red chilli powder, coriander, and salt.
- The mixture needs to be cooked well until the tomato paste gets thicker and the oil begins to appear on the surface of the mixture from the edges. It is a sign that the mixture has reduced and is getting nice and thick.
- Now add the vegetables. Stir them well to mix with the masala thoroughly.
- After stirring them well, cover the pan and allow it to simmer over a low flame for 5 minutes.
- Finally, add a pinch of garam masala and a teaspoonful of kasuri methi. Once added, turn off the heat and serve hot.
Read our complete guide, Mustard Oil vs Refined Oil: Which Is Best?, to make a healthier choice for your everyday cooking.
Expert Tips for the Best Mixed Vegetable Sabzi
- Mind the Cut Sizes: Cut hard vegetables, like carrot and potato, a little smaller than softer ones. It will help everything to be cooked equally.
- The Fry Secret: It is very important that you do not skip frying the cauliflower and potatoes in shallow oil. That way the vegetables form a crunchy edge on the outer side.
- Water Level is Key: Add very little water during the cooking. It will help to keep the vegetables separate from each other without making it messy.
- The Kasuri Methi: Grind the dry methi leaves between your palms at the last minute so that you capture the restaurant's special aroma.
Love smoky Indian comfort food? Try this authentic Aloo Bharta recipe made with sarson oil for a rich village-style flavor: 5-Minute Aloo Bharta Recipe with Mustard Oil.
Health Advantages of Mustard Oil
- Sarson oil helps to release more Gastric Enzymes. So, even after a heavy meal, you will not face any digestive issues.
- This oil is packed with ample amounts of Omega-3 and Omega-6 Fatty Acids. These help maintain clean cardiovascular function.
- Sarson oil is rich in Vitamin E. This works to protect your immune system from everyday oxidative stress.
- Mustard oil does not break down into any harmful compounds even after cooking at high heat. So, there will be no issue of harmful elements in your dish.
Learn the key signs of pure sarson ka tel and make a smarter purchase by reading our detailed article: How to Choose Pure Mustard Oil in the Market.
How Can You Serve Mixed Vegetable Sabzi?
This recipe can be one of the best ideas because it can go with different foods. Here is how you can serve this.
- Mixed veg sabzi is such a dish; you can pair it up with roti, chapati, paratha, naan, etc.
- This dish also goes well with hot rice or chawal. It can be simple steamed rice or rajma chawal.
- As a side dish, you can add boondi raita with the mixed veg to balance the taste.
A tasty and wholesome vegetable curry made of different vegetables will satisfy your hunger as well as help keep you healthy. It's amazing how even little ones who really hate vegetables can't resist it. The only thing to consider is the best possible medium of cooking. If you get the right mustard oil brand, it will really be worth it, since pure mustard oil brings the original taste to your food. So, why not go ahead and make a plate of Indian specialty food and eat the whole bowl?