Pachrangi Sabzi ~ From the Bhandari Kitchen

by on January 15, 2016

“Maan-manuhaar (meaning hospitality) is very important. We love it when all our near and dear ones come over for a meal. We have large family and friend circles. Festivals are an occasion to celebrate together,” says Lalitha Bhandari. Pachrangi Sabzi ((Mixed Vegetable Gravy) is a simple, sumptuous and delicious sabzi from the Bhandari kitchen. While Lalithaji chops the vegetables, her husband Sri Mahaveerchand Bhandari enjoys preparing this dish with his signature flourish. A much loved dish by the family and a perfect meal in itself with plain rotis.


Pachrangi Sabzi


  • Mixed vegetables (onions, potatoes, carrots, capsicum, beans and peas) – 200 gms each
  • Ripe tomatoes – 2
  • Ginger garlic paste – 1 tsp
  • Mint leaves – a few sprigs, chopped fine
  • Red chilli powder – ½ tsp to 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tbsp
  • Garam masala – a pinch
  • Salt – to taste
  • Curds – ½ cup

The tempering:

  • Ghee – 2-4 tablespoons
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Asafoetida powder – a pinch
  • Cinnamons – 2 bits
  • Cloves – 2

Method for preparing Pachrangi Sabzi:

  1.  Wash the vegetables well and chop the onions, potatoes, carrots, capsicum and beans into lengthwise bits and mix them. Set aside.
  2. Shell the peas. Chop the tomatoes finely. Set aside.
  3. Beat the curds and set aside.
  4. In a heavy-bottomed pan, heat the ghee and add the ingredients for tempering.
  5. Tempering is an art, says Lalithaji. Allow the cumin to turn colour and the mustard to splutter. Add the onions and sauté for a few minutes until they turn light golden.
  6. Add the ginger-garlic paste and sauté for 2 minutes.
  7. Add all the vegetables and mix well. Lower the flame, cover and allow to cook.
  8. When the potatoes are half cooked, add salt, chilli powder, turmeric powder and coriander powder. Add the chopped mint and a pinch of garam masala and sauté for a minute.
  9. Add half a glass of warm water, chopped tomatoes and allow the vegetables to cook.
  10. Add the beaten curd and allow to simmer, stirring gently for 2-3 minutes.

Switch off the flame and serve hot with plain rotis.

Tip 1: You can add cauliflower to this dish. Choose only when it is fresh and in season.

Tip 2:  For ginger paste: Lalithaji says that adding a pinch of sugar to ginger paste allows it to retain the fresh colour. You can freeze this ginger paste and use when required. Adding a small pinch to tea revitalizes the mood.
Photo Courtesy : Harmony Magazine

This recipe was first published in Heart to Hearth – a column in Harmony Magazine. Part-1 of this post is an interview with Lalitha & Mahaveerchand Bhandari, an Oswal Rajasthani couple from Chennai. Part-2 of this post is Pachrangi Achaar – an instant vegetable pickle.


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