Mixed Vegetable Curry 

Mixed vegetable curry is a delicious traditional North Indian style curry or gravy variety made with an assortment of vegetables of your choice cooked along with spices in a flavourful curry.This mixed vegetable curry or gravy compliments roti, chapati, naan, poori, ghee rice, pulov and even dosas.

To prepare this mix veg curry first begin by sautéing the veggies of your choice in oil until 3/4 cooked.Then add in spices and sauté the onions and tomato paste (a blend of tomatoes, green chilies,ginger, garlic and cashews) until the raw smell dissipates and oil oozes on top.At this stage the sautéed veggies are added and the gravy is diluted with water and further cooked until desired consistency.

The choice of vegetables is your preference here I have used carrots, beans, peas, cauliflower, potatoes and capsicum.

This mixed vegetable curry is a treasure trove of nutrition, the combination of colourful veggies and spices make this dish rich in vitamins, minerals, antioxidants and dietary fibre ensuring a wholesome nourishing meal.

Check out how to make this delicious healthy mixed vegetable curry recipe below.

Ingredients 

For Paste 

Tomato -2-3 nos

Green chillies -3 nos 

Ginger-1 inch piece

Garlic -6 nos

Cashews -6-8 nos 

Other ingredients

Carrot,beans,potato,cauliflower,peas,capsicum -200 gms each

Onion -3 nos

Cloves-3 nos

Cinnamon -2 nos

Cardamom-2 nos

Bay leaf -1 no

Cumin seeds-1 tsp 

Red chilli powder -1/2-3/4 tsp 

Coriander powder -1 &1/2 tsp 

Turmeric powder -1/4 tsp 

Kashmiri chilli powder -1 Tsp 

Garam masala powder-1/2 tsp 

Roasted Cumin powder-1 tsp 

Salt to taste 

Kasoori methi -1 Tsp 

Coriander leaves 

Ghee-2 Tsps 

Oil-2-3 Tbsps

Recipe Video

Method 

👉Grind the ingredients given under For Paste finely without adding water set aside.

👉Begin by sautéing the veggies in oil until they are halfway cooked. Next, add capsicum and frozen peas, and continue cooking until the veggies are 3/4 th done. Remove from heat and set them aside on a plate.

👉Now in the same kadai heat ghee+oil add cinnamon, cloves, cardamom, bay leaf, cumin seeds and allow it to sizzle.

👉Add onions and sauté well .

👉Add the tomato paste and little water and cook covered for 2-4 minutes in medium heat.

👉Now add red chilli powder, turmeric powder, Kashmiri chilli powder, coriander powder, salt and mix everything well and cook covered in medium heat for 5 minutes or until the oil oozes out.

👉Add in the veggies and mix well.

Please take note that you can prepare this as a dry curry. Skip adding water, cook for a few minutes, and remove from heat at this stage.

👉Add 1&1/2 cups of water mix well and cook covered for another 4-5 minutes until the gravy thickens to desired consistency.

👉Finally add garam masala powder, roasted cumin powder,Kasoori methi and coriander leaves mix well. 

👉Add a Tsp of ghee and close the kadai with lid and switch off the gas .While this step is optional but I would recommend you to do this as it will enhance the flavour.

👉Serve hot with chapati, roti, poori, ghee rice, peas pulov, Kuskha , dosa etc..

Preparation Time-30 minutes 

Serve-4-5