This is one of the most colourful dishes made out of mixed vegetables from the assortment of vegetables available in the season, making it a kitchen staple across many countries. This is very easy to prepare, yet such is the delightful blend of flavours and textures that even a vegetarian and a meat lover would find comfort in. A medley of vegetables in the mixed vegetable recipe usually includes carrots, peas, bell peppers, and green beans. They are saut ed to perfection. To make a recipe of mixed vegetables, start with washing and chopping your choice of vegetables into good bite pieces. Now take a pan, heat oil, add cumin seeds, and saut onions until golden, then finally add garlic, ginger, and other seasonings. If the onions become soft, add the chopped vegetables and stir-fry until they become soft yet crisp. Spices with turmeric, coriander, and garam masala can be added to give it an even better taste. The mixed vegetables can easily be changed to your choice or vary depending on the availability of ingredients in your kitchen. This vegetable dish can be adjusted to your taste whether you like it lightly spiced or more heavily power-packed. It is served hot, accompanied by steamed rice and roti, or served as a side serving with your main course. The mixed vegetable is not only yummy but the perfect choice for nutritional variety in your diet, thus making it a healthy meal every time. Enjoy this colourful dish flavoured with all the depth!

• 200 gms mixed vegetables
• 1 tsp ginger garlic paste
• 1 tsp coriander powder
• 2 tbsp cooking oil
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 onion
• Coriander leaves
• As per taste salt
• 1/2 tsp garam masala
• 1 tsp cumin seeds

• Chop 200 gms of vegetables of your choice into even small pieces to start your recipe of mixed vegetable.
• Variations will include carrots, beans, cauliflower, peas, and capsicum, adding different textures, flavours and nutritional value to the final product.
• Carrots add sweetness and crunch, beans a crisp bite, cauliflower absorbs the spices well, peas burst sweetness, and capsicum adds a mildly tangy flavour.
• Chop all the vegetables and put them aside to add later in the recipe. Heat 2 tablespoons of oil in a pan over medium heat.
• Add one teaspoon of cumin seeds to this oil.
• Let the cumin seeds crackle for a few seconds in the oil and thereby release their earthy aroma that infuses the oil with flavour.
• Cumin seeds often form part of the tempering agent used in Indian cooking, thus giving a warm, nutty undertone to the dish being cooked.
• Once the cumin seeds have crackled, add one finely chopped onion to the pan.
• The onion needs to be saut ed until it is golden. That will take about 3-4 minutes and infuse sweetness into the onions, setting a rich base for our dish.
• Stir the onions occasionally to cook them evenly so that they do not burn.
• Now, once the onions have turned golden, 1 Tsp of ginger-garlic paste must be added.
• Saut the paste for one minute so that the raw flavours of the ginger and garlic are evaporated.
• Ginger and garlic are strong flavouring agents; this brief cooking elevates their aroma and combines them perfectly in the dish. Add one chopped tomato to the pan.
• Stir this tomato mixture with the onion mixture and cook until it softens and begins breaking down.
• The acidity and sweetness of the tomato then balance well with the richness of other ingredients.
• Continue cooking the tomato until it becomes soft and mingles well into the onions, leaving you with a rich, flavourful base. It is now time to add spices.
• To that pan, add 1/2 teaspoon of turmeric powder, one teaspoon of red chilli powder, one teaspoon of coriander powder, and 1/2 teaspoon of garam masala.
• These spices will be the highlight. The turmeric will add earthiness to the dish; the chilli powder will add spiciness; the coriander powder will give it a refreshing depth, and the garam masala will provide it with warmth and complexity.
• Now mix well-cook them for about 2 minutes till the flavours release in the onion-tomato mixture. When the spices become one with the paste, it is time to add the chopped vegetables.
• Add the vegetables to the masala, ensuring that they are well coated with the spices.
• Continue cooking the vegetables for about 5 minutes, stirring occasionally, so it is well cooked through.
• At this stage, the vegetables will start to absorb the spice flavours and will infuse with flavours. After 5 minutes, add in 1/2 cup of water.
• The water gives it a saucy texture, which will help ensure the vegetables cook correctly so that they don't stick to the bottom of the pan.
• Season with salt to taste then put a lid on the pan over low heat and cook it for 10 to 15 minutes. Stir the veggies often enough to keep them from burning or sticking.
• Remove the lid after the vegetables are tender and soft.
• Season to taste.
• Garnish with fresh coriander leaves that bring bursts of freshness and colour.
• Serve hot with roti chapati or steamed rice for a wholesome and healthy meal. This is one of the simplest yet most delicious mixed vegetable recipe, full of flavour and nutrients, accompanying any Indian meal.