Slow-Cooked Mixed Vegetable Undhiyu
A traditional Gujarati dish of mixed vegetables slow-cooked in a spiced tomato base, developed for deep flavor through gentle simmering. This indian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs medium, peeled and diced potatoes, medium, diced carrots, fresh or frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.
Ingredients
- 2 medium, peeled and diced potatoes
- 2 medium, diced carrots
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1/2 cup, fresh or frozen peas
- 1 medium, finely chopped onion
- 2 medium, finely chopped tomato
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
Instructions
- Step 1: Heat 2 tablespoons oil in a heavy pot over medium heat until shimmering.
- Step 2: Add 1 teaspoon cumin seeds and cook for 30 seconds until fragrant.
- Step 3: Add 1 medium finely chopped onion and sauté for 5 minutes until golden brown.
- Step 4: Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until aromatic.
- Step 5: Add 2 medium finely chopped tomatoes and cook for 8 minutes until oil separates from the mixture.
- Step 6: Stir in 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 1 teaspoon salt.
- Step 7: Add 2 medium diced potatoes, 2 medium diced carrots, and 1 cup green beans, mixing well.
- Step 8: Pour in 1/2 cup water, cover tightly, and simmer on low heat for 25 minutes.
- Step 9: Stir in 1/2 cup peas and cook uncovered for 10 minutes until vegetables are tender.
- Step 10: Stir in 1/2 teaspoon garam masala and cook for 2 more minutes until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Mixed Vegetable Undhiyu take to make?
Total time is about 60 minutes (25 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 Slow-Cooked Mixed Vegetable Undhiyu?
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 medium, diced carrots from drying out.
Can I substitute ingredients in Slow-Cooked Mixed Vegetable Undhiyu?
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 Slow-Cooked Mixed Vegetable Undhiyu 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 Slow-Cooked Mixed Vegetable Undhiyu 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.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
