Slow-Cooked Vegetable Undhiyu

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A traditional Gujarati mixed vegetable stew cooked with spices and herbs, featuring seasonal vegetables in a fragrant, savory gravy. This indian-inspired vegetarian ready in about 55 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 210 calories and feeds 6, 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 potatoes
• 2 medium carrots
• 1 cup green beans
• 1 medium yam
• 1 large onion
• 2 medium tomatoes
• 1 tbsp minced ginger
• 2 cloves minced garlic
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp garam masala
• 3 tbsp coconut oil

Instructions

1. Step 1: Peel and dice 2 medium potatoes and 2 medium carrots into 1/2-inch cubes. Trim and cut 1 cup green beans into 1-inch pieces. Peel and dice 1 medium yam into 1/2-inch cubes.
2. Step 2: Heat 3 tbsp coconut oil in a large pot over medium heat. Add 1 large minced onion and sauté for 5 minutes until golden. Add 1 tbsp minced ginger and 2 minced garlic cloves, cooking for 1 minute until fragrant.
3. Step 3: Add 2 medium diced tomatoes, 1/2 tsp turmeric, and 1 tsp cumin seeds. Cook for 3 minutes until tomatoes break down. Stir in the potatoes, carrots, green beans, and yam.
4. Step 4: Add 2 cups water, 1 tsp garam masala, and 1/2 tsp salt. Bring to a simmer, cover, and cook for 25 minutes until vegetables are tender. Uncover and cook for 5 more minutes to thicken the gravy. Serve hot with rice.