Slow-Cooked Mixed Vegetable Undhiyu with Potato

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

A traditional Gujarati pot roast featuring seasonal vegetables simmered in aromatic spices until tender and flavorful. This indian-inspired vegetarian ready in about 60 minutes pairs potatoes, carrots, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.4 (15 ratings) Prep: 20 min Cook: 40 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp oil in a heavy pot over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until sizzling.
  2. Step 2: Add 1 medium finely chopped onion and sauté until golden brown, about 5 minutes.
  3. Step 3: Stir in 1 tbsp grated ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
  4. Step 4: Add 2 chopped tomatoes and cook for 5 minutes until tomatoes break down and oil separates.
  5. Step 5: Mix in 1/2 tsp turmeric, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1 tsp salt. Cook for 1 minute.
  6. Step 6: Add 2 medium cubed potatoes, 1 medium cubed carrot, 1/2 cup green beans, and 1/2 cup sliced okra. Stir to coat vegetables.
  7. Step 7: Pour in 1 cup water, cover, and simmer on low heat for 30 minutes until vegetables are tender.
  8. Step 8: Uncover and cook for 10 more minutes to thicken sauce. Serve hot.

Frequently asked questions

How long does Slow-Cooked Mixed Vegetable Undhiyu with Potato take to make?

Total time is about 60 minutes (20 min prep + 40 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 with Potato?

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 potatoes from drying out.

Can I substitute ingredients in Slow-Cooked Mixed Vegetable Undhiyu with Potato?

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 with Potato 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.

What goes well with Slow-Cooked Mixed Vegetable Undhiyu with Potato?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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