Mixed vegetable curry for chapati, roti, poori or plain rice. Mixed vegetable curry is often prepared at home for quick dinner. I do not follow any particular recipe to prepare this and like to alter the taste of the curry every now and then. This recipe can be followed to make semi dry curry or gravy. To make a gravy we can use any spice powder or curry powder or sambar powder.
The first picture is one which i made with extra dry spices in the seasoning like bay leaf which are optional. I am sharing a very simple mixed vegetable curry recipe below that is good for beginners.
Most often restaurants serve a simple mixed vegetable curry in the set meal or thali. This mixed vegetable curry comes very close to the one served in Indian restaurants. To keep it simple I have not use any cashews or coconut.
Veggies for mixed vegetable curry
I normally use potatoes, peas, carrots, bell peppers & beans to make this dish. However you can also add some baby corn, sweet corn kernels & cauliflower.
Variations of mixed vegetable curry
- If you are making this mixed vegetable curry for a special meal, then you can pour 4 tbsps coconut milk or cream towards the end. This will give a creamy & rich taste.
- I have sauteed the veggies and cooked all in one pan. However for a restaurant smoky flavor you can grill the veggies and simmer in the gravy for 3 mins.
How to make mixed vegetable curry
1. Heat oil in a pan. Crackle cumin and then add ginger garlic paste.
2. Saute until the raw smell goes away.
3. Add finely chopped onions or paste.
4. Fry until they turn golden.
5. Add chopped or mashed or pureed tomatoes, salt and turmeric. Fry until the tomatoes turn mushy.
6. Add garam masala, chili powder.
7. Saute until the masala smells good and begins to leave the pan.
8. Add all the mix vegetables. Fry for 2 to 3 mins.
9. Pour very little water.
10. Cover and cook on a low flame until done.
11. When the veggies are soft cooked, add coriander leaves. You can also add kasuri methi now.
Mix vegetable curry is ready.
Mixed vegetable curry
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 1 tbsp. oil or as needed
- 1 tsp ginger garlic or ginger paste
- ½ tsp cumin or jeera
- 1 cup onions very finely chopped or paste
- 1 green chili slit or chopped (optional)
- ¾ to 1 cup tomatoes finely chopped or puree
- Salt as needed
- 1/8 tsp Turmeric or haldi
- ½ to ¾ tsp red chili powder
- ¾ to 1 tsp garam masala or sambar powder or curry powder.
- 3 cups mixed vegetables chopped (carrots, peas, beans, potatoes, capsicum, cauliflower)
- Water as needed
How to make mixed vegetable curry
- Saute cumin until they begin to crackle in hot oil.
- Saute ginger garlic paste till it turns aromatic.
- Fry onions until golden. Add tomatoes, salt and turmeric. Cook until the tomatoes turn mushy.
- Add red chili powder and garam masala.
- Mix & cook until the onion tomato mix turns soft and blends well. The raw smell of the onions, tomatoes should have gone by now and the masala turns fragrant.
- Add the mix vegetables and saute for 2 to 3 mins. Add water just enough to cover them partially.
- Cover and cook on a low to medium heat until the veggies are done fully. Add more or less water as needed to make the gravy thick or thin.
- Add more salt if needed.
- Add crushed kasuri methi if you have. Cook further for a min and switch off the stove. Sprinkle coriander leaves.
- Stir well and serve mix veg curry with roti, chapati or rice.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes