One of the things I love about my dad’s cooking is it’s classic homestyle Indian food made super easy (and healthy). He and my mom both believed that you could create a great meal without having to spend hours and hours in the kitchen (which is a belief that clearly rubbed off on me). One of my dad’s specialities is this mixed vegetable sabji – which can best be described as sauteed veggies with roasted Indian spices to amp up the flavor. I remember he used to make this for me when we needed a quick & easy meal – he’d serve it with roti and a simple daal or even just spiced yogurt for protein & flavor.
This is a recipe that absolutely anyone can make: it literally takes about 5 minutes of prep time and 10 min max of cooking time. In that time, if you just heat up some roti and stir some curry powder, salt & cumin into some Greek Yogurt, you’ll have a complete meal in 15 minutes. As you taste this sabji, it will instantly transport you to a homey kitchen in India.
The Ingredients are simple:
- 1/2 tsp of black mustard seeds
- 1/2 tsp of cumin seeds
- 1 tiny pinch of hing (asafetida)
- 1/3 tsp of turmeric
- 1/8 tsp of cayenne pepper (or 1/2 of a green chili if you have one)
- 1.5 cups of Frozen Veggies (see picture below)
- 2 tsp olive oil
- Salt to taste
- Heat olive oil over medium/high heat – and add mustard & cumin seeds. Let them fry in the oil until they “pop” (you’ll hear the popping/sizzling noise)
- Once they pop, add the hing, turmeric, cayenne (or green chile)
- Stir the spices, and then add the veggies. Stir the veggies until the spices are evenly incorporated. Let the veggies cook, continually stirring for about 10 minutes. Add salt to taste in the last minute or so of cooking.
- Serve with roti, daal and/or spiced yogurt.
Ingredients
- 1/2 tsp of black mustard seeds
- 1/2 tsp of cumin seeds
- 1 tiny pinch of hing (asafetida)
- 1/3 tsp of turmeric
- 1/8 tsp of cayenne pepper (or 1/2 of a green chili if you have one)
- 1.5 cups of Frozen Veggies (I like Trader Joe's Organic Foursome veggie medley)
- 2 tsp olive oil
- Salt to taste
Instructions
- Heat olive oil over medium/high heat – and add mustard & cumin seeds. Let them fry in the oil until they “pop” (you’ll hear the popping/sizzling noise)
- Once they pop, add the hing, turmeric, cayenne (or green chile)
- Stir the spices, and then add the veggies. Stir the veggies until the spices are evenly incorporated. Let the veggies cook, continually stirring for about 10 minutes. Add salt to taste in the last minute or so of cooking.
- Serve with roti, daal and/or spiced yogurt.
TAGS: entrees, gluten-free, indian recipes, kid friendly recipes, quick meals, side dishes, vegan, vegetarian
You have a really informative blog here for vegetarians and vegans. This is my first visit and I am already impressed with your varied collection of vegetarian recipes..Lovely
Thank you so much! 🙂
I agree with Malli, your blog is awesome for vegetarians. Thank you so much for your quick and healthy recipes. Also it is so easy to co-relate with the products which you can easily get at Trader Joes. Thanks again.
Thank you so much! So glad you like my blog and the recipes – let me know how they turn out for you! 🙂
This looks so delicious, great recipe! 🙂
ွI like Indian food very much. Thanks for your step by step picture and explanation.
Looks like a fun & easy recipe. Thanks
I will buy this bag and try this too, I am sick of lengthy cooking!!
Thanks for posting this
yay! no problem – let me know how you like it!! 🙂
I’m really embarrassed that I haven’t heard of hing before. I’ll have to ask my mom if she uses it.
Aw! haha no worries – I’m sure you’ve heard of it but your mom probably just calls it something else. So good to meet you at the Foodbuzz Festival btw! Excited to try some of your recipes.
I think this recipe just changed my life. It came out perfectly! So easy. Thank you!
Oh that’s wonderful! So happy to hear that Todd!
Such a yummy and easy recipe. Your blog has been a wonderful find. Thanks so much for these quick cool ideas. No excuses to order take out anymore 🙂 awesome work!
Awww thank you Daniella! Your comment brought a smile to my face. So glad you are enjoying my recipes and that you’re able to cook at home more easily!
Can we directly use the frozen veggies or should we defrost before using. If yes, how?
Hi Akanksha! You can just use frozen veggies directly – you don’t need to defrost them or anything before use! Hope you love this recipe!