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Mixed Vegetable Dry-Fry in a New Way

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Mixed vegetable dry-fry

Mixed vegetable dry-fry

About the Recipe

This tasty, spicy and healthy dry-fry dish is easy to prepare. The recipe is quite flexible, and you can add any vegetables of your choice or whichever vegetables you happen to have on hand. Adding loads of vegetables makes this dish not only healthy but colorful, too. Serve with chapati, roti or even with rice.

You might wonder what is new or different about this dish, as the title suggests. The answer is that typically, stir-fries are prepared with spice powders. In this recipe, however, we use sauces to impart special flavor.

Cook Time

Prep timeCook timeReady inYields

15 min

15 min

30 min

2 servings

Ingredients

  • 1/2 cup carrots, washed and chopped
  • 1/2 cup fresh beans, washed and chopped
  • 1/2 cup potato, washed, peeled and chopped
  • 1/2 cup capsicum, washed and chopped
  • 1/4 cup green peas, fresh or frozen
  • 1/2 cup broccoli
  • 2 tablespoons butter
  • 1 tablespoon ghee or clarified butter (optional)
  • 1 teaspoon cumin seeds
  • 1-2 bay leaves
  • 1-2 cloves
  • 1 inch long cinnamon stick
  • 1-2 cardamom pods
  • 1/2 cup water, or as needed
  • salt, to taste
  • 2 tablespoons tomato sauce
  • 1 tablespoon green chili sauce
  • 1 tablespoon pepper powder, or as needed
  • 1/2 teaspoon garam masala powder
  • 1 tablespoon kasuri methi or dry fenugreek leaves
  • 1/4 cup fresh coriander leaves

Instructions

  1. Wash and chop the potato, capsicum, carrot and beans. Set aside.
  2. Keep the green peas and broccoli ready.
  3. In a pan heat the butter and ghee or clarified butter (if using). Splutter the cumin seeds and then add the bay leaves, cinnamon stick, cloves and cardamom pods. Fry for 1 minute.
  4. Add all of the vegetables except capsicum and broccoli. Fry for 1 minute.
  5. Add 1/2 cup of water, salt to taste, close the lid and cook over low flame.
  6. When the vegetables are half cooked (about 10 minutes), open the lid and add capsicum and broccoli. Fry for 1 minute.
  7. Add the tomato sauce, green chili sauce and pepper powder. Mix till the vegetables are well coated with the spices and sauces. Close the lid and again cook for 10 more minutes or till vegetables are well cooked (but not mushy).
  8. Add garam masala powder and kasuri methi (dry fenugreek leaves). Mix well. Adjust salt if required.
  9. Add fresh coriander leaves. Mix well. Switch off the flame.
  10. Serve hot with chapati, roti or rice.

Photo Guide

Wash and chop potato, capsicum, carrot and beans. Set aside.

Wash and chop potato, capsicum, carrot and beans. Set aside.

Scroll to Continue

Read More From Delishably

Keep green peas and broccoli ready.

Keep green peas and broccoli ready.

In a pan heat 2 tablespoons of butter and 1 tablespoon ghee or clarified butter. Splutter 1 teaspoon cumin seeds. Add 1-2 bay leaves, 1-inch long cinnamon stick, 1-2 cloves and 1-2 cardamom pods, Fry for 1 minute.

In a pan heat 2 tablespoons of butter and 1 tablespoon ghee or clarified butter. Splutter 1 teaspoon cumin seeds. Add 1-2 bay leaves, 1-inch long cinnamon stick, 1-2 cloves and 1-2 cardamom pods, Fry for 1 minute.

Add all vegetables except capsicum and broccoli. Fry for 1 minute.

Add all vegetables except capsicum and broccoli. Fry for 1 minute.

Add 1/2 cup of water, salt to taste, close the lid and cook over low flame till vegetables are half cooked.

Add 1/2 cup of water, salt to taste, close the lid and cook over low flame till vegetables are half cooked.

When vegetables are half cooked (about 10 minutes), open the lid and add capsicum and broccoli. Fry for 1 minute. Add 2 tablespoons tomato sauce, 1 tablespoon green chili sauce and 1 tablespoon pepper powder.

When vegetables are half cooked (about 10 minutes), open the lid and add capsicum and broccoli. Fry for 1 minute. Add 2 tablespoons tomato sauce, 1 tablespoon green chili sauce and 1 tablespoon pepper powder.

Mix till vegetables are well coated with spices and sauces. Close the lid and cook for 10 more minutes or till vegetables are well cooked (but not mushy).

Mix till vegetables are well coated with spices and sauces. Close the lid and cook for 10 more minutes or till vegetables are well cooked (but not mushy).

Once vegetables are cooked, add 1/2 teaspoon garam masala powder and 1 tablespoon kasuri methi (dry fenugreek leaves). Mix well. Adjust salt if required.

Once vegetables are cooked, add 1/2 teaspoon garam masala powder and 1 tablespoon kasuri methi (dry fenugreek leaves). Mix well. Adjust salt if required.

Add 1/4 cup chopped fresh coriander leaves. Mix well. Switch off the flame.

Add 1/4 cup chopped fresh coriander leaves. Mix well. Switch off the flame.

Spicy and tasty vegetable dry-fry is ready to serve. Serve hot with chapati, roti or rice.

Spicy and tasty vegetable dry-fry is ready to serve. Serve hot with chapati, roti or rice.

Notes

  • The choice of vegetables is open-ended. Add any vegetables you prefer; e.g., baby corn, red capsicum, green capsicum, mushroom etc.
  • You can replace green chili sauce with green chili. Adjust the number of chilies as required.
  • Paneer or tofu can also be added to this fry.
  • Do not overcook the vegetables. They should be crunchy.
  • I chop my vegetables lengthwise for this dish, but you can also cube the vegetables.
  • You can add onion and/or garlic, if you like.
  • Using butter and ghee will enhance the flavor, but you can also omit and use oil, instead.
  • The capsicum and broccoli are added later in the recipe in order to prevent them from becoming mushy.
  • Do not add too much water to cook vegetables. They will turn mushy.

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