Mixed Vegetable Undhiyu with Cumin and Garam Masala

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-cooked Gujarati specialty featuring root vegetables, legumes, and aromatic spices in a rich, flavorful sauce. This indian (vegetarian) ready in about 55 minutes pairs large, diced (1/2 inch) eggplant, florets cauliflower, diced (1/2 inch) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1/2 teaspoon cumin seeds and cook for 30 seconds until fragrant.
  2. Step 2: Add 1 onion, 2 garlic cloves, 1 inch ginger, and 1 green chili. Sauté for 3-4 minutes until onions are golden and fragrant.
  3. Step 3: Stir in 1/4 teaspoon turmeric, 1/4 teaspoon red chili powder, and 1/2 teaspoon salt. Cook for 1 minute until spices are aromatic.
  4. Step 4: Add all vegetables: 1 potato, 1 sweet potato, 1 eggplant, 1 cup green beans, 1 cup cauliflower, and 1 cup carrots. Mix well to coat in spices.
  5. Step 5: Pour in 1/4 cup water, cover tightly with a lid, and simmer on low heat for 30-35 minutes until vegetables are tender but not mushy.
  6. Step 6: Stir in 1/2 teaspoon garam masala and cook for 2 more minutes. Garnish with 1/4 cup fresh coriander before serving.

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Frequently asked questions

How long does Mixed Vegetable Undhiyu with Cumin and Garam Masala take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mixed Vegetable Undhiyu with Cumin and Garam Masala?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep florets cauliflower from drying out.

Can I substitute ingredients in Mixed Vegetable Undhiyu with Cumin and Garam Masala?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mixed Vegetable Undhiyu with Cumin and Garam Masala for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mixed Vegetable Undhiyu with Cumin and Garam Masala vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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