Mixed Vegetable Curry is a quick one pot dish that can be made quickly, perfect to go as sidedish with rice, roti, pulao or any variety rice. I prepare this Mix Veg Recipe often for dinner along with chapathis. This recipe can be made semi dry or gravy kind as per your liking.
This Mixed Vegetable Gravy is one of the most demanded items at home especially mittu loves it so much. I do not follow a particular recipe for this curry, I keep changing the spice powders often to give a unique flavour each time also keeping in mind that my family doesn’t get bored. Now lets get on to learn this Easy Mixed Veg Curry with step by step pictures and video.
About Mix Veg Recipe
The vegetables for this curry is purely upto your choice. You can use any combinations of vegetables you like. I love recipes that are one pot as its easy to clean after cooking. This recipe is apt when you have few of assorted leftover vegetables in stock which can be emptied easily by making this mixed veg curry. This curry is quite simple as its one pot and gets done quickly unlike other elaborate gravies.
My new cooker
I have used 3.5 litres Stahl Xpress Cooker. I love my new cooker as its easy to use and handle. No more worrying about burning of food as its triply. The base is so thick that you need not babysit every now and then while sauteing.
You can buy it here :
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📖 Recipe Card
Mixed Veg Curry | Mixed Vegetable Curry
Ingredients
- 2 cups mixed vegetables I used potatoes,carrots,peas,beans
- 1/2 cup cauliflower
- 4 nos tomatoes pureed
- 2 cups water
- 1/4 cup fresh cream
- 1 teaspoon kasoori methi
- 1 tablespoon coriander leaves
- salt to taste
Spice powders:
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
To temper:
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 heaped teaspoon ginger garlic paste
- 1 medium sized onion finely chopped
Instructions
- Take tomatoes, rinse well chop them roughly.
- Puree it without adding water. Set aside.
- Heat oil in a cooker - add cumin seeds let it splutter.
- Add ginger garlic paste, chopped onion along with salt.
- Saute until slightly browned.
- Add tomato puree.
- Cook until raw smell of tomatoes leaves then add spice powders which includes turmeric powder, red chilli powder, coriander powder and garam masala powder.
- Add vegetables(rinsed and cubed into bite sized peices).
- Give a quick saute.
- Add 2 cups of water to it, give a quick mix. Adjust salt if needed.
- Close and pressure cook for 2 whistles in medium flame.
- Let pressure release by itself, open check if the veggies are cooked soft.
- Now add cleaned cauliflower.
- Cook for few mins until cauliflower is cooked.
- Now add fresh cream. Mix well, boil until oil seperates.
- Let it boil for few mins then add kasoori methi and coriander leaves.
- Mix well and switch off.
- Serve Mixed Veg Curry with roti or rice.
Video
Notes
You can make a large batch of this mixed vegetable curry and store it.
It is best to serve for gettogethers and parties as it gives a good volume.
Do not add cauliflower for pressure cooking as it will get mushy.
If adding paneer add it at the last stage while adding fresh cream.
I used fresh malai taken from boiled milk.
How to make Mix Vegetable Curry
1.Take tomatoes, trim the edges, rinse well chop them roughly.
2.Puree it without adding water. Set aside.
3.Heat oil in a cooker – add cumin seeds let it splutter.
4.Add ginger garlic paste, chopped onion along with salt.
5.Saute until slightly browned.
6.Add prepared tomato puree.
7.Cook until raw smell of tomatoes leaves then add spice powders which includes turmeric powder, red chilli powder, coriander powder and garam masala powder.
8.Add vegetables(rinsed and cubed into bite sized pieces).
9.Give a quick saute.
10.Add 2 cups of water to it, give a quick mix. Adjust salt if needed.
11.Close and pressure cook for 2 whistles in medium flame.
12.Let pressure release by itself, open check if the veggies are cooked soft.
13.Now add cleaned cauliflower.
14.Cook for few mins until cauliflower is cooked.
15.Now add fresh cream. Mix well, boil until oil seperates.
16.Let it boil for few mins then add kasoori methi and coriander leaves.
17.Mix well and switch off.
Serve with roti or rice.
Expert Tips
- Be careful while reheating, just boil until its hot that is enough. Also add few spashes of water if you feel the curry s thick and dry.
- You can make a large batch of this mixed vegetable curry and store it.
- It is best to serve for gettogethers and parties as it gives a good volume.
- Do not add cauliflower for pressure cooking as it will get mushy.
- If adding paneer add it at the last stage while adding fresh cream.
- I used fresh malai taken from boiled milk.
FAQ’s
1.What vegetables to use?
I normally use carrot, potato, peas, cauliflower, beans etc. However you can also add baby corn, sweet corn kernels etc.You can even add a handful of any of favorite legumes like chana, rajma etc. If you like paneer then add cubed paneer pieces at the end while the gravy starts to boil. If you like bellpeppers toast it seperately and then add it so that its crunchy.
2.What are the variations to mixed vegetable curry?
- I added cream for making it rich and creamy but you can replace it with milk for a low fat version.
- You can even replace cream with coconut milk or coconut cream.
- I cooked the vegetables altogether in the cooker, if you want to make it in a pan add the vegetables and cook covered until veggies turn soft.
3.What to serve mixed vegetable curry with?
- This curry goes well with most Indian Flatbreads like roti, phulka, chapathi, naan, paratha, poori, kulcha etc.
- You can serve it with rice varieties like Pulao, Plain basmati rice etc
Storage & Serving
- This curry keeps well in room temperature only for a day.You can store this in fridge for 2 more days. When you want to serve just remove the curry from fridge , if its too thick add little water heat it up then serve hot.
- You can serve it along with any Indian flatbread or rice
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