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Mixed vegetable curry, as the name suggests, comprises various kinds of vegetables such as carrots, French beans, and cauliflower florets. These vegetables are first boiled partially and then added to a rich and creamy masala gravy made from tomato puree, onions, ginger and common Indian spices. You can make mixed vegetable curry at home very easily and quickly. Continue reading my easy recipe to learn the simple steps.

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KEY TAKEAWAYS

Mixed vegetable curry is a very popular dish among Indians in all seasons.
Serve it with steamed rice, roti, or paratha.
Mixed vegetable curry tastes slightly creamy, spicy, and earthy.
Other similar recipes are veg korma, veg jalfrezi, veg handi, kadai vegetable, vegetable do pyaza, and navratan korma.

The Ingredients:

½ cup potato (peeled, diced)
½ cup carrot (peeled, diced)
½ cup French beans (diced)
½ cup cauliflower (small florets)
2 tbsp cooking oil
1 tsp cumin seeds (jeera)
2 green chilies (slit longitudinally)
1 onion (large, finely chopped)
1 tbsp ginger-garlic paste
1 cup tomato puree (2 large tomatoes)
Salt to taste
½ tsp turmeric powder
1 tbsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
2 tsp cashew paste
¼ cup green peas
½ tsp garam masala powder
1 tbsp ghee (clarified butter)
1 tbsp cream (optional)
2 tbsp coriander leaves (chopped)

This recipe came from a local mehndi artist. While she was applying mehndi on my hand before a function, she mentioned how she prepares this dish quickly before heading to bookings. I asked her for the method, and she explained everything while drawing beautiful patterns.

I made it the same evening. My husband found it flavorful and neat, and my boys loved the “mehndi recipe.” Now, I think of her every time I make it. That day reminded me that hands skilled in art often carry old family secrets in the form of food.

How to Make Mixed Vegetable Curry? (Step by Step Guide with Images)

Step 1: In a kadai, pour sufficient water and put ½ cup of potato, ½ cup of carrot, and ½ cup of French beans, all peeled and diced into small pieces. Let them boil over a high flame for a couple of minutes. Then, add ½ cup of small florets of a cauliflower. When all these vegetables are 80% cooked, transfer them to a bowl of cold water and keep it aside.

Step 2: Now, heat 2 tbsp of cooking oil in a pan over a medium flame and put 1 tsp of cumin seeds (jeera) and 2 green chilies (slit longitudinally) in it when hot. Stir and fry them for about half a minute or so. Then, put 1 large onion (finely chopped) in it and fry it until it turns brown.

Step 3: Now, put 1 tbsp of ginger-garlic paste in it and fry them until the raw smell is gone.

Step 4: Then, add 1 cup of tomato puree (2 large tomatoes) to it and mix nicely. Now, add salt to taste, followed by ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tsp of cumin powder, and 1 tsp of coriander powder. Mix them all very nicely. Let it cook for a minute. At this stage, add 2 tsp of cashew paste to it and mix nicely. Let the masala cook until the oil separates.

Step 5: Now, add 1 cup of water to it. Stir and let it come to a boil.

Step 6: Add the boiled vegetables at this point. Mix and let it cook for a couple of minutes.

Step 7: Now, add ¼ cup of fresh green peas to it. Mix nicely and cook it for another minute before adding ½ tsp of garam masala powder to it. Give it a nice mix.

Step 8: Finally, add 1 tbsp of ghee or clarified butter, 1 tbsp of cream, and 2 tbsp of chopped coriander leaves to it. Give it a nice final mix and let it cook until the oil floats.

Step 9: Your tasty homemade mixed vegetable curry is ready now to serve. Transfer it onto a serving bowl, garnish it with some cream and chopped coriander leaves and enjoy it hot with roti, paratha, or steamed rice.