Mix Vegetable Stir Fry Subji
This veggie-packed stir fry is a powerhouse of nutrition and flavor, making it a perfect addition to your weekly meals. It’s easy to digest, rich in vitamins, and heart-friendly!

1 bowl
For 4 people
Difficulty
Easiest
Taste
Spicy
Health Benefits
Low in Calories: Helps maintain a healthy weight.
Rich in Fiber: Improves digestion and helps prevent constipation.
High in Antioxidants: May reduce the risk of chronic diseases.
Supports Immune System: Packed with vitamins like A and C.
Good for Heart Health: Contains ingredients like garlic that promote cardiovascular well-being.
Balances Blood Sugar: Low in sugar, making it a diabetic-friendly option.
160 kcal
in 151g
Protein:
5g
Fats:
6.2g
Carbs:
22g
Cholesterol:
0mg
Sodium, Na:
400mg
Potassium, K:
630mg
Looking for a fast, nutritious meal packed with flavor and color? This Mix Vegetable Stir Fry Subji is perfect for a quick weeknight dinner or a healthy lunch option. Loaded with vegetables and lightly spiced, it's not just easy to make but also incredibly wholesome. Let's get cooking!
Ingredients
4
1 & half cups Cauliflower florets
1 cup Carrots
three quarters cup Bell peppers
1 cup Green beans
half cup Peas
half cup Onions
2 tbsp Garlic
1 tablespoon Ginger
1 & half tbsp Oil
half teaspoon Cumin seeds
1 teaspoon Turmeric powder
1 teaspoon Garam masala
1 teaspoon Coriander powder
half teaspoon Red chili powder
half teaspoon Salt
quarter cup Water
Tips
Don’t overcook the vegetables. Keep them crisp to retain their nutrients and texture.
Adding a sprinkle of sesame seeds or chopped nuts can add a nice crunch and additional nutrition.
Directions
Wash and chop all vegetables as mentioned in the ingredients list. Set them aside.
In a large pan or wok, heat olive oil on medium heat. Once hot, add cumin seeds and let them splutter for a few seconds.
Add sliced onions, minced garlic, and grated ginger. Stir-fry for 2-3 minutes until the onions turn translucent and fragrant.
Now, add the cauliflower, carrots, bell peppers, green beans, and peas. Stir well to coat them with the oil and aromatics.
Sprinkle turmeric, coriander powder, garam masala, and red chili powder (if using). Stir to combine all the spices with the vegetables.
Add 0.25 cup water, cover the pan, and cook for 7-8 minutes on medium-low heat. Stir occasionally until the vegetables are tender yet slightly crisp.
Once the vegetables are cooked, uncover the pan and increase the heat slightly to evaporate any excess water. Add salt and give it a final stir.
Turn off the heat and garnish with freshly chopped cilantro. Serve hot with chapati, rice, or as a side dish.
Notes
Individuals with nightshade sensitivities may want to skip the bell peppers and substitute with other vegetables like cauliflower or snap peas.
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