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Mix Veg Recipe | Quick and Easy Way to Eat a Rainbow

The book Ikigai talks about the diet of the longest-living people in Okinawa. The easiest way to check if there is enough variety on your table is to make sure you’re “Eating the Rainbow.” The dish here is an attempt to introduce that rainbow in your diet. As always, my recipes are effortless and no-fuss. They are fit for a bachelor’s or a very busy working mother’s kitchen too. 

Ingredients for making Mix Veg 

  • 2 Medium Sized Potatoes – large diced
  • 1 Green Capsicum small cut into cubes
  • 1 Yellow Capsicum small cut into cubes
  • 1 Red Capsicum small cut into cubes
  • 1 cup Cauliflower florets
  • 8-10 French Beans cut into equal-sized pieces
  • 1 Carrot – large diced
  • 1 medium onion finely chopped
  • 6-8 garlic cloves finely chopped or crushed
  • 10gms of ginger finely chopped or crushed
  • 1 small tomato finely chopped
  • A pinch of turmeric
  • A pinch of salt
  • A pinch of garam masala (optional)
  • 1 Green chilly deseeded finely chopped or slit
  • A tablespoon of mustard oil
  • 150gms of Tofu or Cottage Cheese / Paneer cut into cubes

Directions for making Mix Veg

  1. Heat a wok and add mustard oil. Let the oil heat up and add the large diced potatoes. Stir occasionally while cooking
  2. Add ginger, garlic, and finely chopped onions after the potatoes have softened a bit.
  3. Add the large diced carrot and add a little bit of salt. Also, add the turmeric, garam masala, and a little bit of water at this stage to deglaze the pan.
  4. Add the cauliflower and cover the wok if you think the hard vegetables have not softened up.
  5. Uncover and add the finely chopped tomatoes. Cook them nicely for a minute
  6. Add French Beans, and then add the capsicums after the French beans have cooked a little bit. Please do not cover the wok at this stage because the vegetables will lose their naturally vibrant colors. Make sure you sauté at a high flame.
  7. Finally, add the Tofu or Cottage Cheese / Paneer to the wok and cook everything at a high flame.
  8. Taste for salt and add some if you feel the need. I generally add the green chilly at this stage because I like green chilies’ fresh and raw flavor. You can add it whenever you feel comfortable. Serve hot with roti or rice. But I like having it on its own.
Inorder to retain the freshness and vibrant colors of the vegetables, do not overcook or cover the wok.

Here’s a Tip: You can add ginger, garlic paste, and frozen mixed vegetables if you do not have access to the fresh ones. You can also add Baby Corn, Mushrooms, and Broccoli to the dish.

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Chetna Bhalla

Chetna Bhalla, founder of She believes that by sharing knowledge and ideas, one can make this world a better place. Chetna is also a founder at, a favorite website in the Tech world. She believes that it is the need of the times to connect with nature. She is very passionate about the idea of living close to nature. Chetna co-founded this website along with her husband Ashish and son Vihaan during the COVID-19 Pandemic to inculcate a love for life and to provide ideas to engage kids productively. She wants to create a brigade of green ambassadors who are future-ready and understand the importance of cooking from fresh produce. Please connect with her via comments on the website.

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