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    One-pot meal
    Indian Curry
    Quick Weeknight Dinner
    Beginner
    For 4 people

    Sabji Masala Curry with Mixed Vegetables


    Sabji Masala Curry is a simple yet super-satisfying medley of fresh vegetables simmered in an aromatic spiced gravy. Cubed veggies are marinated in turmeric, par-fried, then cooked with a flavourful blend of spices for a quick, wholesome meal that's perfect with rice or roti.

    Ingredients

    • Vegetables (wash, peel, cube into large chunks)

    • Raw papaya

      100 g

    • Potato

      2 medium

    • Carrots

      2 medium

    • Brinjal

      1 medium

    • Sweet potato

      1 medium

    • Sem (broad beans)

      100 g

    • Borboti (long beans)

      100 g

    • Broccoli florets

      100 g

    • Cauliflower florets

      100 g

    • For Marinating

    • Salt

      1/2 tsp

    • Sunrise Haldi Powder (turmeric)

      1/2 tsp

    • For Frying

    • Refined oil

      4 tbsp

    • For Tempering

    • Bay leaves

      2

    • Whole dried red chillies

      2

    • Sunrise Jeera seeds (cumin seeds)

      1 tsp

    • Sunrise Hing Powder (asafoetida)

      1/4 tsp

    • Ginger paste

      1 tbsp

    • Other Ingredients

    • Green peas

      1 cup

    • Slit green chillies

      2

    • Salt and sugar

      to taste

    • Sunrise Sabji Masala

      2 tbsp

    • Water

      1/2 cup or as needed

    Sunrise tip: For a thicker, richer curry, add a few tablespoons of fresh coconut milk towards the end of cooking.

     

    Steps

    Step 1: Prep the Veggies

    Time: 20 minutes

    Wash and peel all the vegetables. Cut the papaya, potato, carrots, brinjal and sweet potato into large cubes. Similarly cut the sem, borboti, broccoli and cauliflower. Place each vegetable in a separate bowl. Sprinkle a pinch of salt and Sunrise Haldi Powder over each. Mix well and set aside for 10 minutes.

     

    Step 2: Par-cook the Veggies

    Time: 20 minutes

    Heat 4 tbsp oil in a kadai. Fry each marinated vegetable separately on medium heat for 2-3 minutes until par-cooked but not fully tender. Drain and place each fried vegetable in a separate bowl.

     

    Step 3: Temper the Masala

    Time: 5 minutes

    In the same kadai, heat 1 tbsp oil. Add bay leaves, red chillies and Sunrise Jeera seeds. Sauté for 10-15 seconds until the jeera splutters. Add Sunrise Hing and ginger paste. Sauté for 30 seconds more.

     

    Step 4: Add Veggies and Spices

    Time: 10 minutes

    Add all the par-cooked vegetables and green peas to the kadai. Mix well. Season with salt and sugar. Add slit green chillies. Pour in 1/4 cup water and mix, scraping the bottom to deglaze the pan. Sprinkle Sunrise Sabji Masala and pour in remaining 1/4 cup water. Mix thoroughly.

     

    Step 5: Simmer and Serve

    Time: 5 minutes

    Cover and simmer the sabji on low heat for 5 minutes, stirring occasionally, until veggies are cooked through. Turn off the heat. Serve hot with steamed rice, roti or paratha.

     

    Goes Best With

    • Main Dish: Steamed basmati rice, Tandoori roti, Lachha paratha

    • Side Dish: Boondi raita, Papad, Pickle