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 -
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- 3:
Ingredients
- 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?
- Heat oil in a pan, add everything that's listed under "for gravy".
- Let it cool and grind it into a fine paste without adding much water
- 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.
- Add butter to the pan, let jeera splutter. Add all the dry masalas and take care not to burn them.
- Add ground masala paste and this is the most time consuming step as you need to cook this mixture until oil or butter floats.
- Add your vegetables. Mix everything. Add little water and cook till you get desired consistency.
- 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.