Sabzi Indian Mixed Vegetables

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 05/3/22
Sabzi Indian mixed vegetables in a bowl

The Spruce Eats / Maxwell Cozzi
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
109 Calories
3g Fat
17g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 109
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 188mg 8%
Total Carbohydrate 17g 6%
Dietary Fiber 6g 23%
Total Sugars 7g
Protein 6g
Vitamin C 85mg 425%
Calcium 67mg 5%
Iron 3mg 17%
Potassium 620mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sabzi, or subji, is an Indian term that defines simply a "vegetable dish." Sabzi comes from the Persian word sabz, which means green, and is similar to the English expression "greens." However, all vegetables can be included in a sabzi, and the preparation can take many forms, such as serving it with or without liquid.

The vegetables are seasoned with plenty of spices and, by definition, sabzis don't contain any animal meat. Thus, they are the best choice for vegans and vegetarians. While a lot of these dishes are made with different types of oil, many people use ghee to cook the vegetables. (If you travel to India and you follow a strict vegan diet, ask first about how it's prepared, as ghee is made from butter.)

Sabzi is an easy way to add a variety of vegetables and fiber to your meal. While restaurant takes on this type of dish can be heavy and filled with cream, our recipe is simply a combination of quite a few vegetables and spices cooked in mustard oil. We recommend you use mustard oil, as its flavor will give the dish a delicious pungent flavor and attractive aroma. The dish is vegan and free of gluten, nuts, and dairy.

Serve with basmati rice, whole-wheat tortillas, or naan for a lovely meal. Add a dollop of low-fat Greek yogurt on the side, and serve with cooked lentils for something heartier. Other Indian dishes such as palak paneer or aloo gobi also beautifully complement this recipe.

Ingredients

  • 1/4 cup mustard oil, or canola oil, or vegetable oil

  • 1 tablespoon mustard seed

  • 1 tablespoon whole cumin seeds

  • 1 tablespoon fenugreek, optional

  • 2 medium onions, chopped

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon minced fresh jalapeño

  • 1 tablespoon turmeric

  • 2 teaspoons coriander powder

  • 1 teaspoon garam masala

  • 1 large head cauliflower, chopped

  • 3 large tomatoes, chopped

  • 2 bell peppers, chopped

  • 1 cup green peas

  • 1 cup mushrooms, sliced

  • 2 cups fresh spinach

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Sabzi Indian Mixed Vegetables ingredients

    The Spruce / Maxwell Cozzi

  2. Heat the mustard oil in a large skillet over high heat. Add the mustard, cumin, and fenugreek seeds, if using, and cook for a few minutes, just until they begin to crackle.

    Mustard oil with mustard, cumin, and fenugreek seeds in a skillet

    The Spruce / Maxwell Cozzi

  3. Add the onions, ginger, and jalapeño to the skillet, and fry for an additional 3 to 4 minutes, mixing well while they cook.

    Onions, ginger, and jalapeño along with spices in the skillet

    The Spruce / Maxwell Cozzi

  4. Add the turmeric, coriander, and garam masala and cook for an additional minute while mixing.

    Turmeric, coriander, and garam masala added to the onion mixture in the pot

    The Spruce / Maxwell Cozzi

  5. Add the cauliflower, tomatoes, bell peppers, green peas, and mushrooms to the skillet and continue stirring.

    Add the cauliflower, green peas, tomatoes, mushrooms, and bell peppers to the onion mixture in the pot

    The Spruce / Maxwell Cozzi

  6. Reduce the heat to medium-low and cook for 10 to 12 minutes until the vegetables are cooked but firm.

    Sabzi Indian Mixed Vegetables cooking in a pot

    The Spruce / Maxwell Cozzi

  7. Add spinach and heat just until wilted. Season lightly with salt, to taste.

    Spinach added to the Sabzi Indian Mixed Vegetables in the pot

    The Spruce / Maxwell Cozzi

Variations

There is no set list of ingredients for sabzi, nor amounts. Here are a few ideas on what to add or substitute in this recipe:

  • Use a 50-50 mixture of broccoli florets and cauliflower florets.
  • Use fresh baby kale instead of fresh spinach, or substitute chopped collard greens or Swiss chard.
  • Double the amount of mushrooms, leaving them whole for a meaty bite. Use any kind you like, but baby bella and simple white button mushrooms are great for this dish.
  • Add French green beans cut into 2-inch pieces.
  • Add a mixture of frozen peas and carrots.
  • Substitute the peas with chickpeas.
  • Add 1/2 cup of thinly sliced celery, or 1/2 cup of shredded carrots, for extra crunch.
  • Add 2 cups of zucchini or sweet potato noodles.
  • Double the number of tomatoes, and use canned tomatoes to make the preparation more moist and ideal for serving on rice.

How to Store Sabzi Indian Mixed Vegetables

This dish will keep in the refrigerator for up to four or five days in an airtight container. You can also freeze this for longer in an airtight container or a zip-close bag with the air pressed out, for up to three months. Freeze it with cooked rice for easy reheating on the stovetop.