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Ammi's Mixed Sabzi

A hearty blend of seasonal vegetables, quickly sautéed in a Pakistani manner with robust spices.  
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6
Author: Recipe Courtesy of my mum; Aroosa Akhtar


  • 2 T olive oil
  • 1/2 tsp fenugreek seeds
  • assorted vegetables of choice
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp red chili powder
  • salt, to taste
  • 5 small garlic cloves, sliced thin
  • 1" ginger piece, sliced thin
  • 2-3 small tomatoes
  • 1/4 tsp nigella seeds
  • 1 T fresh dill weed


  • Heat oil in a large pot over low-medium heat.  Once the oil starts to shimmer, add fenugreek seeds and allow to splutter briefly (about 15 seconds).
  • Add the turmeric powder, cumin seeds, red chili powder, salt, ginger, garlic, tomatoes, nigella seeds, and all vegetables and sautée for 3-5 minutes.
  • Cover pot and turn heat down to low.  Steam the vegetables for approximately 10 minutes (or until heartier vegetables such as cauliflower can be pierced easily with a knife).
  • Once the vegetables have cooked; off heat and garnish with fresh dill weed.  Enjoy!  


Any vegetables and any quantity will work in this recipe.  I used one small Italian eggplant, 1 small head of cauliflower, one small yellow bell pepper, 1 lb of green beans, 2/3 c. fresh sweet peas, 3 small rainbow carrots, and 3 baby potatoes.