Mix Veg Curry
Mix Veg Curry is a flavorful and wholesome dish made with a variety of vegetables cooked in a rich and aromatic masala gravy. This North Indian-style curry is perfect for pairing with roti, naan, or rice and is a great way to enjoy a nutritious meal.
- DIFFICULTY: EASY
- 30 MINS
Ingredients
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1-inch cinnamon stick
- 1 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 2 tomatoes, pureed
- 10 cashews, soaked and blended into a paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 1/2 cup fresh cream or milk
- 1/2 cup potatoes, diced
- 1/2 cup carrots, diced
- 1/2 cup green beans, chopped
- 1/2 cup green peas
- 1/2 cup cauliflower florets
- 1/2 cup capsicum, diced
- Fresh coriander leaves, chopped
- 1 tablespoon butter
Method
1. Cook the Vegetables:
- Boil or steam the potatoes, carrots, beans, peas, and cauliflower until tender. Keep aside.
2. Prepare the Masala Gravy:
- Heat oil or ghee in a pan. Add cumin seeds, bay leaf, and cinnamon stick.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- Add tomato puree and cook for 5-7 minutes until oil separates.
3. Add Spices & Cashew Paste:
- Mix in turmeric, red chili powder, coriander powder, and salt.
- Add cashew paste and cook for 2-3 minutes.
4. Cook the Vegetables in the Gravy:
- Add the cooked vegetables and mix well.
- Pour in cream or milk, sprinkle kasuri methi and garam masala. Simmer for 5 minutes.
5. Garnish & Serve:
- Add a dollop of butter and garnish with fresh coriander.
- Serve hot with naan, roti, or jeera rice.
Serving Suggestions
- Best paired with butter naan, tandoori roti, or plain rice.
- A side of cucumber raita or onion salad enhances the taste.
Pro Tips
- Use a mix of colorful vegetables for a visually appealing dish.
- Add a pinch of sugar for a mild sweetness in the gravy.
- For a smoky flavor, try the dhungar method (smoking with a piece of burnt charcoal).
