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Handiہانڈیاردو
Sabzi (vegetables)

Mix Sabzi Recipe

مکس سبزی بنانے کا طریقہ

Dry mix sabzi with potatoes, carrots, peas, cauliflower and capsicum, each added in order of cooking time so every vegetable stays distinct.
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Illustration of Mix Sabzi

Prep

25 min

Cook

35 min

Total

1 hr

Serves

5

Difficulty

Easy

Spice

Mild

Mix sabzi is the Pakistani home answer to a fridge drawer of odds and ends, and in winter it is made on purpose with carrots, peas and cauliflower at their best. The trick is to add the vegetables in stages, hardest first, so nothing turns to mush. It is cooked fairly dry with a simple onion-tomato masala and finished with ginger and garam masala.

Ingredients

5 servings

For 5 servings

Measures

To finish

Method

  1. Heat the oil in a wide pan on medium heat. Add the cumin, then the onion, and fry until light golden.

    ⏱ 6 min

  2. Add the ginger-garlic paste, tomatoes, salt, red chilli, turmeric and coriander powder. Bhuno until the tomatoes are soft and the oil separates.

    ⏱ 6 min

  3. Add the potatoes and carrots, stir to coat, add the water, cover and cook on low heat until they are half done.

    ⏱ 8 min

  4. Add the cauliflower and fresh peas (frozen peas go in later). Turn gently, cover and cook until the cauliflower is nearly tender.

    ⏱ 8 min

  5. Add the capsicum, and frozen peas if using. Cook uncovered on medium heat, stirring gently, until the capsicum is just soft and any liquid has dried.

    ⏱ 5 min

  6. Add the ginger, green chillies and garam masala, cover for 2 minutes on the lowest heat, then scatter the coriander and serve.

    ⏱ 2 min

Tips for the best result

  • Cut everything roughly the same size so the dish looks neat and cooks evenly.
  • Green beans, turnip or a few florets of cabbage all work; add them with the carrots.

Common mistakes

  • Putting all the vegetables in together. By the time the carrots are done, the cauliflower and capsicum have collapsed.
  • Adding too much water. This is a dry sabzi; the vegetables steam in their own moisture.

How to serve

Serve with roti, paratha or daal and rice. It packs well for lunch.

Storing and reheating

Keeps 2 days in the fridge. Reheat in a covered pan with a splash of water. Not good for freezing.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
280kcal
Protein
6g
Fat
17g
Carbs
29g
Fibre
7g
Sodium
750mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 26

Whole dish ≈ Rs 130 · 51% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Mix Sabzi: questions people ask

Which vegetables go into mix sabzi?

Potatoes, carrots, peas and cauliflower are the base in most homes, with capsicum, beans or turnip as extras. Use what is in season and add them in order of cooking time.

Can I use frozen mixed vegetables?

Yes. Cook the potatoes first until almost done, then add the frozen vegetables straight from the bag and cook uncovered so the extra water dries off.

Serve it with, and similar recipes

All sabzi recipes

Read this recipe in Urdu: مکس سبزی بنانے کا طریقہ

https://handi.danixsoft.com/recipes/mix-sabzi · Handi, DanixSoft