In Curries Indian Cooking North Indian

Mixed Vegetable Curry

Hello Everyone!!

Hope you're amazing.

Unlike usual routine of posting sweets, I just felt like posting what's sitting in my drafts for a while now. It is Mixed Vegetable Curry.

I had almost given up on this curry because my version simply lacked the flavor impact I wanted and it turned out too watery in the absence of cashews and way too rich and heavy with the addition of cashew paste. I feel everyday curries should be simple, easy and light on stomach.

When one of the member's of the group I am part of shared a picture of his dinner, I had asked him for the recipe and he was more than happy to share it. So here's the recipe which is absolutely a keeper in my kitty.

Before posting it here, I tried it a couple of times and the result was super amazing. In case if you're looking for a side to go with roti,phulka, jeera rice or even plain basmati - this should simply up your game. Do try it out and let me know.

Here's my recipe -

How to make Mixed Vegetable Curry
Prep Time
10 Mins
Cook Time
40 mins
Total Time
 50 mins
Course: Main Course - SideCuisine: North IndianServes - 2- 3AuthorSindhura Kalita
  • For Gravy
  • Onion - 2 medium sized - roughly chopped
  • Tomato (hybrid preferably) - 1 medium sized chopped
  • Ginger - 1 inch piece
  • Garlic - 7-8 cloves
  • Cashews - 4
  • Pumpkin Seeds - 2 tbsps
  • Green Chillies - 3-4 
  • Bayleaf - 1
  • Bydagi Red Chillies - 2 (Optional)

  • For Curry
  • Oil - as needed
  • Jeera - 1/2 tsp
  • Butter - 1-2 tbsps
  • Water - 1/4th cup or as required
  • Vegetables - 1 cup chopped (Take whatever you like - carrots, beans, potato, paneer, cauliflower)
  • Red chilli Powder - 1 to 2 tsps
  • Garam Masala - 1 tsp (optional)
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - as per taste
  • Sugar - Pinch
  • Maggi Masala - 1/2 packet (optional)
  • Kasuri Methi
  • Coriander leaves - chopped 2-3 tbsps

How to Make?
  1. Heat oil in a pan, add everything that's listed under "for gravy". 
  2. Let it cool and grind it into a fine paste without adding much water
  3. Add oil in the same pan and fry vegetables until they are slightly soft. Ensure that they retain their crunch. Get the veggies off pan and keep them aside.
  4. Add butter to the pan, let jeera splutter. Add all the dry masalas and take care not to burn them.
  5. Add ground masala paste and this is the most time consuming step as you need to cook this mixture until oil or butter floats.
  6. Add your vegetables. Mix everything. Add little water and cook till you get desired consistency.
  7. Add salt, kasuri methi, sugar, Coriander and maggi masala. Give a quick stir and viola you're done.
Recipe Notes
  • I realized adding too much water while grinding masala paste just waters down or dilutes your curry. Unless needed, grind your masala paste without water or just few tbsps.
  • Feel free to customize this recipe with spice powders of your choice.
  • I am not sure if you could exclude cashews or pumpkin seeds as they give a perfect base and bind in tomato and onion together. 

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