Mix Sabzi
Pakistani Mixed Vegetable Curry
An everyday mixed vegetable curry with potato, carrot, beans, cauliflower and peas in a soft onion-tomato masala. Simple to make with ordinary vegetables, and it goes well with roti.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Medium heavy-bottomed pot or deep pan with a lid, chopping board, knife
Method
Wash and cut all the vegetables. Keep the potatoes and carrots together, as they need longer to cook, and keep the beans, cauliflower and peas in a second group.
Heat the oil in a pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant and a shade darker.
Add the chopped onions with a pinch of the salt. Cook, stirring often, until soft and golden brown at the edges.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
Add the tomatoes, turmeric, chilli powder, coriander powder and the rest of the salt. Cook, mashing the tomatoes with the back of the spoon, until they break down and the oil begins to separate at the sides.
Add the potatoes and carrots and stir to coat in the masala for 2 minutes. Pour in the hot water and add the slit green chillies, then bring to a boil.
Cover, lower the heat and simmer until the potatoes are just starting to soften when pierced with a knife.
Add the green beans and cauliflower and stir gently. Cover and cook until the cauliflower is tender but still holds its shape. If the pot looks dry, add a splash of hot water.
Add the peas and cook uncovered so the gravy thickens slightly and clings to the vegetables. The peas should be bright green and tender, and the potatoes should be soft all the way through.
Sprinkle over the garam masala and crushed fenugreek leaves and stir once. Turn off the heat, cover and rest for 5 minutes to let the flavours settle.
Taste and adjust the salt. Garnish with fresh coriander and ginger matchsticks and serve hot.
Cooking tips
- Cut the vegetables to similar sizes and add them in stages, so the potatoes and carrots cook through without the beans and cauliflower turning mushy.
- Take your time browning the onions. They give the gravy its body and sweetness.
- Add hot water, not cold, so the masala keeps cooking and the vegetables do not stall.
- For a drier, sabzi-style finish, cook uncovered for the last few minutes. For more gravy, add another 100 ml of hot water.
Substitutions
- Use other seasonal vegetables in place of those listed: turnips, capsicum, cabbage or bottle gourd all work, adjusting the cooking times.
- For a creamier gravy, stir in 3 tbsp of whisked plain yogurt after the tomatoes and cook until the oil separates again. The dish will then not be vegan.
- Use ghee instead of oil for a richer flavour. The dish will then not be vegan.
- If you have no fenugreek leaves, leave them out and add a pinch more garam masala instead.
Serve with
Serve with hot roti or phulka, plain boiled rice or paratha. A bowl of plain yogurt or raita, sliced onion and a wedge of lemon on the side go well with it.
Storage
Cool completely and keep in an airtight container in the fridge for up to 3 days. It can be frozen for up to 1 month, though the potatoes will be slightly softer.
Reheating
Warm in a pan over low heat with a splash of water, stirring gently, until steaming hot throughout. Or microwave covered in 1-minute bursts, stirring between each, until steaming hot.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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