Mixed Vegetables in Paprika Sauce

A wonderful main course vegetarian dish, these are beautiful assorted veggies tossed in a flavoursome garlic-paprika sauce that you can tweak the spice levels to your palate.

A dish that can also be served as a side or made into a one pot meal, simply by adding some penne or spaghetti pasta to it.

Requiring only a few basic ingredients & quick to cook, you can add any assorted veggies of your choice.

Non vegetarians can add diced chicken/ham & for those who are gluten-intolerant, you can replace whole wheat flour with coconut cream / coconut milk.

Original recipe idea courtesy-Your Food Lab

Recipe for Mixed Vegetables in Paprika Sauce

Ingredients (Serves 4 Persons)

For sautéed veggies:

  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped garlic
  • 1 small onion, cubed
  • 1 teaspoon red chilli flakes
  • ½ cup baby corn, julienned
  • 1 baby carrot, cut in small cubes
  • ½ cup broccoli florets
  • 1 cup mushrooms, halved (optional)
  • 100 gm cottage cheese / tofu, cubed (optional)
  • ¼ cup bell peppers, cubed
  • Salt & pepper to taste

For making the sauce:

  • 2 tbsp olive oil / butter
  • 2.5 tablespoons whole wheat flour
  • 600ml milk
  • 1 teaspoon Kashmiri red chilli powder / paprika powder
  • Salt to taste
  • Pinch of nutmeg powder


  1. Place a wok or heavy bottomed saucepan on high heat & add the oil.
  2. Once hot, lower the flame & add minced garlic and red chilli flakes, saute for 2 minutes.
  3. Add cubed onion, baby corn, broccoli & carrot and cook for 2-3 minutes on high flame.
  4. Now add the bell peppers, mushrooms, salt & pepper to taste, stir and cook again on high heat for 2-3 minutes.
  5. The sautéed veggies are ready.  Remove from heat & keep aside.
  6. To make the sauce, heat another sauce pan, add butter/olive oil and stir in the whole wheat flour on low heat, roasting for 2 minutes.
  7. Add the milk slowly, ensuring to stir continuously to avoid any lumps. Cook the sauce until it is thick and creamy.
  8. Now add the paprika or Kashmiri red chilli powder, salt to taste & a pinch of nutmeg powder.
  9. Mix well and cook for 1-2 minutes, adding a little more milk if too thick.
  10. Now add the sautéed veggies and cook covered on a low flame for 2 minutes.
  11. Finally, add the tofu / cottage cheese if using and mix gently.
  12. Your delicious hot meal is ready, tastes best when served with Studded Vegetarian Jade Rice (recipe available on blog).

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