Mix Vegetable Paatra Sabji
A delicious Indian sabji that is perfect for any meal; this Mix Vegetable Paatra Sabji is addictive.This Vegan sabji has a perfect mix of vegetables, crispy paatra and a tomato based sauce that blends everything beautifully.
Servings: 4
Calories: 280kcal
Ingredients
- 1 medium carrot
- 1 medium potato
- 1 medium sweet potato
- 8-10 okra
- 4-5 green beans
- 5 florets cauliflower
- 5-6 tendli
- 8-10 slices paatra
- ½ medium onion
- 1 inch ginger
- 3-4 cloves garlic
- 1 green chili
- 2 medium tomatoes
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 pinch asafetida
- 4-5 curry leaves
- 2 bay leaves
- 2 star anise
- 1 mace
- 6-7 cardamom pods
- 2 cinnamon sticks
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon dhania jeera powder
- 1 ¼ teaspoon salt
- ¼ cup oil
Instructions
- To prep for the recipe chop the vegetables and purée the tomatoes. These make the preparation of the sabji very easy.
- In a pan add oil. Heat it up and add the potatoes and beans. Fry till crisp and set aside.
- Then in the same oil add okra and carrot sticks. Fry them too and remove from the oil.
- Next fry the cauliflower, peppers and onions till crisp.
- Finally fry the paatra till they are crisp on the outside and remove. Set aside.
- In a large pan or wok heat oil. Add cumin seeds, mustard seeds and asafetida. Let the seeds pop.
- Then add the whole spices (bay leaves, mace, cinnamon, star anise and cardamom pods) and curry leaves.
- Once the spices are toasted add ginger and garlic along with diced onions.
- Cook till the onions are soft and the raw flavor of garlic vanishes.
- Then add the dry spices and mix everything well.
- Once the spices are cooked, add tomato purée.
- Add some water if required and mix everything. Bring it to a boil.
- Season with salt and keep cooking till the gravy is bright red.
- Then add the fried vegetables to the pan.
- Mix well till the vegetables coat with the gravy and masalas.
- Transfer the paatra discs in the sabji and mix them in too. Cook for another 2-3 minutes and turn down the flame.
- Serve as desired with roti, naan, parathas or even by itself.
Video
Notes
- Use vegetables that will not turn mushy. This includes cucumbers, tomatoes or zucchini. The will not be great in the otherwise crisp vegetable mix.
- The first step involves frying the vegetables. This can be replaced by air frying or stir-frying in minimal oil too. Though the taste will not be the same, it still works.
- If making the sabji to serve after a few hours, do all the steps of preparing the masala, frying the vegetables and paatra before hand. Mix everything just before serving.
- The recipe is naturally Vegan. We do not use any milk based products in this sabji.
- The same sabji can be served separate in a large platter where each guest can mix their choice of vegetables and paatra with the masala.
Nutrition
Calories: 280kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 826mg | Potassium: 824mg | Fiber: 8g | Sugar: 7g | Vitamin A: 11495IU | Vitamin C: 53mg | Calcium: 115mg | Iron: 3mg