Slow-Cooked Mixed Vegetables with Spices

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A traditional Gujarati stew of seasonal vegetables simmered with aromatic spices until tender, served with steamed rice. This Indian recipe (vegetarian), ready in about 60 minutes, pairs potatoes, green beans, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 1 cup, peeled and cubed potatoes
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 cup, peeled and cubed carrots
• 1/2 cup, finely chopped onions
• 1/4 cup, chopped tomatoes
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 1/4 tsp salt
• 1/2 cup water
• 1/4 cup, chopped cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp oil in a heavy pot over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds. Stir in 1/2 cup finely chopped onions and cook for 5 minutes until golden brown.
2. Step 2: Add 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp red chili powder, and 1/4 tsp salt; stir for 1 minute until fragrant. Mix in 1 cup cubed potatoes, 1 cup green beans, 1 cup cubed carrots, and 1/4 cup chopped tomatoes.
3. Step 3: Pour 1/2 cup water over vegetables, cover tightly, and simmer on low heat for 40 minutes until all vegetables are tender. Stir in 1/4 cup chopped cilantro before serving.