How to Make Mixed Vegetable with Paneer (Traditional & Healthy Version)
Mixed Vegetable with Paneer, commonly known as 'Paneer Mix Veg' in North India, is a vibrant, nutrient-packed sabzi that beautifully showcases the diversity of Indian vegetables and the richness of paneer. Traditionally cooked in Punjabi households, this dish combines seasonal vegetables like carrots, beans, peas, and capsicum with tender paneer cubes, all simmered in a spiced tomato-onion masala. The resulting medley is colorful, aromatic, and bursting with flavor, making it a wholesome centerpiece for any lunch thali. This dish is deeply rooted in North Indian cuisine, often prepared during family gatherings or festivals like Holi and Diwali, when an assortment of vegetables is readily available. Paneer Mix Veg is loved for its adaptability—each region and household adds its own unique touch, be it in the choice of veggies or the blend of garam masala. The subtle sweetness of carrots, the earthiness of beans, and the creamy texture of paneer make it a satisfying and balanced meal, especially when served with hot phulkas or jeera rice. Perfect for calorie-conscious eaters, this recipe uses minimal oil and lots of fresh produce, making it as nourishing as it is delicious.
Ingredients
- 100g Paneer (cottage cheese) (cut into cubes)
- 1/2 cup Carrot (chopped (gajar))
- 1/2 cup Green beans (chopped (faliyan))
- 1/3 cup Green peas (matar, fresh or frozen)
- 1/2 cup Capsicum (chopped (shimla mirch))
- 1 medium Onion (finely chopped (pyaaz))
- 1 large Tomato (finely chopped (tamatar))
- 1 tsp Ginger-garlic paste (adrak-lahsun paste)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (lal mirch)
- 1 tsp Coriander powder (dhaniya powder)
- 1/2 tsp Garam masala
- 1/2 tsp Cumin seeds (jeera)
- 1 tbsp Refined oil (can use mustard oil (sarson ka tel))
- to taste Salt (namak)
- 1 tbsp Fresh coriander leaves (finely chopped (hara dhaniya))
Step-by-step instructions
Step 1 · Heat oil in a kadhai over medium flame
Heat oil in a kadhai over medium flame. Add cumin seeds and let them splutter.
Step 2 · Add chopped onions and sauté until golden brown
Add chopped onions and sauté until golden brown.
Step 3 · Stir in ginger-garlic paste and sauté until the raw smell disappears
Stir in ginger-garlic paste and sauté until the raw smell disappears.
Step 4 · Add chopped tomatoes and cook until soft and oil starts to separate
Add chopped tomatoes and cook until soft and oil starts to separate.
Step 5 · Mix in turmeric
Mix in turmeric, red chilli, coriander powder, and salt. Cook for 1 minute.
Step 6 · Add all the vegetables (carrot
Add all the vegetables (carrot, beans, peas, capsicum) and stir well. Cover and cook on low flame until veggies are tender.
Step 7 · Add paneer cubes and garam masala
Add paneer cubes and garam masala. Mix gently and cook for another 2 minutes.
Step 8 · Garnish with chopped fresh coriander leaves
Garnish with chopped fresh coriander leaves. Serve hot with phulka, roti, or brown rice.
Why this recipe is healthy
This dish is a fantastic healthy option because it combines the goodness of seasonal vegetables with protein-rich paneer, all cooked with minimal oil and aromatic Indian spices. It's naturally gluten-free (when served without wheat-based breads), low in saturated fat, and high in fiber, making it ideal for weight management, diabetes management, and overall wellness. The variety of vegetables ensures a spectrum of nutrients essential for daily health.
A note on tradition
Paneer Mix Veg is a staple in Punjabi cuisine and is beloved across North India, often featured in restaurant menus and festive home-cooked thalis. It's especially popular during winter months, when a variety of fresh vegetables are available. The dish is frequently prepared during special occasions like Holi and Diwali, representing abundance and togetherness. Regional variations may use mustard oil or include local vegetables, reflecting the diverse food heritage of India.