Vegetable Mix Recipe – Punjabi Style with Baby Corn & Garam Masala

Last Updated on 2 months by Neha Deshmukh

Vegetable Mix Recipe – Punjabi Style with Baby Corn & Garam Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavourful veggie dish that’s both comforting and easy to make. This Punjabi-style Vegetable Mix is exactly that. It’s a colourful medley of fresh vegetables, beautifully spiced with garam masala and a touch of sweetness. I first made this when I was craving something warm and wholesome, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Vegetable Mix isn’t just healthy; it’s bursting with flavour! The combination of aromatic spices, tender-crisp vegetables, and a hint of butter creates a truly satisfying meal. It’s perfect for a quick weeknight dinner, a side dish for a festive spread, or even a light lunch. Plus, it’s surprisingly easy to customize to your liking.

Ingredients

Here’s what you’ll need to create this delicious Vegetable Mix:

• 10 French beans
• 2 Carrots
• 4 Baby corn
• 15 Cauliflower florets
• ½ cup Green peas
• 1 Capsicum (bell pepper)
• 2 Onions
• 3 Tomatoes
• 1 teaspoon Ginger garlic paste
• 1 inch Ginger (julienned)
• 3 Green chillies
• 1 teaspoon Punjabi garam masala powder
• 2 teaspoons Kashmiri red chilli powder
• 1.5 teaspoons Coriander powder
• ½ teaspoon Turmeric powder
• 1 tablespoon Coriander seeds
• ½ teaspoon Sugar
• 3 tablespoons Coriander leaves (fresh)
• Salt to taste
• 1 tablespoon Butter
• 1 tablespoon Oil
• 1 teaspoon Cumin seeds

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

Coriander Seeds: The Importance of Freshly Ground
Don’t skip grinding your own coriander seeds! The flavour is so much brighter and more fragrant than pre-ground. A quick whizz in a spice grinder or a good pound with a mortar and pestle makes all the difference.

Punjabi Garam Masala: A Regional Spice Blend
Garam masala isn’t one-size-fits-all. Punjabi garam masala tends to be a bit bolder and warmer. You can find pre-made blends, or easily make your own – there are tons of recipes online!

Baby Corn: Texture and Availability
Baby corn adds a lovely sweetness and a slightly crunchy texture. If you can’t find it, you can substitute with more French beans or even sliced mushrooms.

Kashmiri Red Chilli Powder: Colour and Mild Heat
This is my secret weapon for vibrant colour and a gentle warmth. It adds a beautiful red hue without overpowering the other flavours.

Butter & Oil Combination: For Flavour & Texture
Using both butter and oil gives you the best of both worlds – the richness of butter and the higher smoke point of oil. It creates a lovely sheen and enhances the overall flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your veggies. Chop everything into bite-sized pieces. Thinly slice the baby corn – it cooks faster that way!
2. Now, let’s bloom those spices. Heat butter and oil in a kadai or wok over medium heat. Once hot, add cumin seeds and the freshly ground coriander seeds. Let them sizzle for about 10 seconds until fragrant.
3. Add the julienned ginger and slit green chillies. Sauté until you can really smell that lovely aroma – about 30 seconds.
4. Toss in the sliced onions and fry until they turn translucent. Then, mix in the ginger-garlic paste and cook for another minute until fragrant.
5. Time for the bulk of the veggies! Add the beans, carrots, baby corn, and peas. Sprinkle with sugar, cover the kadai, and cook for 2 minutes on medium heat. This helps them soften slightly.
6. Now for the spice magic! Stir in the Punjabi garam masala, coriander powder, Kashmiri red chilli powder, turmeric, and salt. Fry for a minute, stirring constantly, to toast the spices.
7. Add the chopped tomatoes and cauliflower florets, along with ½ cup of water. Cover and simmer for 2 minutes.
8. Uncover and cook until the tomatoes soften and the mixture thickens, stirring occasionally. This usually takes about 5-7 minutes.
9. Add the capsicum cubes and cook for another 2 minutes. If you’re feeling fancy, drizzle a little extra butter over the top for a beautiful shine!
10. Finally, garnish with fresh coriander leaves and serve hot with chapati or pulao.

Expert Tips

• Don’t overcrowd the kadai! Cook in batches if necessary to ensure the vegetables cook evenly.
• Taste as you go and adjust the seasoning to your liking.
• For a richer flavour, you can add a tablespoon of cashew paste along with the tomatoes.

Variations

Spice Level Adjustment
If you prefer a milder dish, reduce the amount of green chillies and Kashmiri red chilli powder. For extra heat, add a pinch of cayenne pepper!

Vegan Vegetable Mix
Simply substitute the butter with an equal amount of oil. You can also use vegan butter alternatives.

Gluten-Free Considerations
This recipe is naturally gluten-free, but always double-check the ingredients of your garam masala to ensure it doesn’t contain any hidden gluten.

Festival Adaptations (e.g., Navratri-friendly)
During Navratri, you can skip the onions and garlic to make this dish vrat-friendly.

Serving Suggestions

This Vegetable Mix is incredibly versatile! It’s fantastic served with:

• Warm chapati or roti
• Fluffy pulao or jeera rice
• A side of raita (yogurt dip)
• As part of a larger thali (Indian platter)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of oil is best for this Vegetable Mix?
Neutral oils like sunflower or canola oil work well. You can also use mustard oil for a more authentic Punjabi flavour, but it has a strong taste that not everyone loves.

Can I use frozen vegetables in this recipe?
Yes, you can! Just be sure to thaw them completely and pat them dry before adding them to the kadai. Frozen peas work particularly well.

How can I make this dish ahead of time?
You can chop the vegetables and grind the spices ahead of time. Store them separately in airtight containers in the refrigerator. Then, when you’re ready to cook, simply follow the recipe instructions.

What is the difference between Punjabi Garam Masala and regular Garam Masala?
Punjabi garam masala typically includes spices like black cardamom, mace, and stone flower, which give it a bolder, warmer flavour profile. Regular garam masala blends can vary more widely.

Can I add paneer or other proteins to this Vegetable Mix?
Absolutely! Cubed paneer, tofu, or even chickpeas would be delicious additions. Add them along with the capsicum and cook until heated through.

How do I adjust the sweetness level in this recipe?
The sugar is just a touch to balance the spices. If you prefer a less sweet dish, reduce the amount of sugar or omit it altogether.

Enjoy this vibrant and flavourful Vegetable Mix! I hope it brings a little bit of Punjabi sunshine to your kitchen. Let me know in the comments how it turns out for you!