Seven vegetables. One masala. The kind of mixed veg that makes you forget you are eating

Mixed veg has an image problem

In most homes it is the backup dish — the thing you make when there is no single vegetable in the fridge, when guests arrive unexpectedly, when the week has been long and the imagination has gone quiet. It arrives at the table apologetically, asking to be accepted rather than celebrated.

That changes today

Because the truth about mixed veg is that it has always had the potential to be extraordinary. It just needed the right masala. One that could hold together seven different vegetables — each with its own texture, its own flavour, its own personality — and weave them into something unified, deep, and genuinely worth eating.

Sarveshwari Sabzi Masala was made for exactly this. A blend of whole spices formulated specifically for vegetable dishes light enough to let the natural flavour of each vegetable come through, complex enough to give the dish the depth it deserves

This is the mixed veg that changes what mixed veg means in your house.

What Makes Sarveshwari Sabzi Masala Different

Vegetables are delicate. A heavy masala overpowers them. A weak masala disappears into them. Getting the balan ce right is the challenge and it is why most mixed veg ends up tasting flat or one dimensional.

Sarveshwari Sabzi Masala is calibrated for vegetables. The whole spices in this blend sourced directly from their place of origin, cleaned and blended using our fifty year old formula are chosen to enhance rather than overwhelm. They bring fragrance, warmth, and colour to every vegetable they touch, without drowning any single one of them.

One masala. Every vegetable. Always bemisal.

Ingredients You Will Need

The vegetables choose any combination :

• 1 medium potato, peeled and cubed
• 1 cup cauliflower florets
• 1 medium carrot, sliced
• ½ cup green peas, fresh or frozen
• 1 capsicum, diced
• ½ cup French beans, cut into 1 inch pieces
• 1 small brinjal, cubed

For the base :

• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tbsp ginger garlic paste
• 2 green chillies, slit
• 1 tsp cumin seeds

The masala :

• 3 tbsp oil
• 1.5 tsp Sarveshwari Sabzi Masala
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Salt to taste
• ¼ cup water

To finish :

• Fresh coriander, generously chopped
• Juice of half a lemon
• A small knob of butter optional but highly recommended

How To Make It

Step 1 — The tadka Heat oil in a wide, heavy bottomed pan or kadhai. Add cumin se eds and let them crackle. Add the onions and cook on medium heat for 10 to 12 minutes until golden brown.

Step 2 — Ginger garlic and chillies Add ginger garlic paste and green chillies. Cook for 2 minutes until the raw smell is completely gone.

Step 3 — Sarveshwari Sabzi Masala goes in Add Sabzi Masala, turmeric, red chilli powder, and coriander powder. Cook in the hot oil for 2 minutes stirring continuously. Watch the masala transform. The colour deepens, the aroma rises, and the entire pan smells like a kitchen that knows what it is doing. This is the moment the dish is decided.

Step 4 — Tomatoes Add the chopped tomatoes. Cook on medium heat for 6 to 8 minutes until they break down completely and merge into the masala. The base should be thick and deeply fragrant.

Step 5 — The vegetables — in order Add the vegetables in order of their cooking time hardest first. Start with potatoes and carrots. Cook for 3 minutes. Add cauliflower and beans. Cook for 2 more minutes. Add capsicum, peas, and brinjal last.

Mix everything gently but thoroughly you want every vegetable coated in the masala. Add water Cover the pan.

Step 6 — Cook through Cook on a low flame for 12 to 15 minutes stirring once or twice until all the vegetables are tender but not mushy. The goal is for each vegetable to hold its shape while having completely absorbed the masala.

Step 7 — Finish Squeeze lemon juice. Add fresh coriander. Add a small knob of butter if you want a restaurant style richness. Stir gently once and serve.

Frequently Asked Questions

Tips For Getting It Right

Do not crowd the pan

Use a wide kadhai that gives the ve getables room to cook rather than steam. A crowded pan makes everything mushy.

Add vegetables in stages

This is the single most important tip. Potatoes and carrots need more time than peas and capsicum. Respecting this order means every vegetable arrives at perfection at the same moment.

Do not skip the lemon

Acid at the end brightens every vegetable and lifts the entire dish. Without it, even a great mixed veg tastes flat.

The butter at the end is worth it

A small knob of butter in the last minute adds a gentle richness that rounds off the masala beautifully. It is not mandatory but it is deeply good.

How To Serve

With roti or phulka for an everyday meal. With paratha on a slower morning. Over jeera rice for a complete one bowl dinner. As a side dish alongside dal and rice for a full thali. Or packed into a lunchbox with roti where it tastes even better a few hours later when the masala has had time to settle.

Storage

Fridge : Up to 3 days in an airtight container. The vegetables absorb more masala overnight and the dish improves.

Reheat : Low flame with a small splash of water. Stir gently the vegetables are soft by this point and need care.