Mix Vegetable Curry – Indian Style
Recipe Summary
- This recipe guides you through making a delicious Indian-style mixed vegetable curry. It involves sautéing various vegetables until tender, preparing a rich onion and tomato-based gravy with aromatic spices, and then combining them to create a flavorful and hearty dish perfect for any meal.
All Ingredients - For Frying Vegetables
- Olive Oil 70 ml
- Potatoes 1
- Carrots 1
- Green Beans 50 g
- Cauliflower (Gobi) 100 g
- Bell Peppers 1
All Ingredients - For Gravy
- Onions 1
- Garlic Paste 1 tsp
- Ginger Paste 1 tsp
- Tomatoes 2
- Salt 1 tsp
- Cumin Powder 1 tsp
- Chilli Powder 1 tsp
- Coriander Powder 1 tsp
- Turmeric Powder (Haldi) 1 tsp
- Garam Masala 1/2 tsp
- Water 300 ml
- Dried Fenugreek Leaves (Methi) 1 tsp
- Coriander to garnish
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Step-by-Step Instructions
Step 1: Sauté Potatoes
Heat 70ml olive oil in a pan. Add the chopped potatoes and sauté for until lightly browned.
Step 2: Add Carrots, Green Beans, and Cauliflower
Add the chopped carrots, green beans, and cauliflower to the pan with the potatoes. Sauté for .
Step 3: Add Bell Peppers and Remove Vegetables
Add the chopped bell peppers to the pan. Sauté for . Once all vegetables are lightly cooked, remove them from the pan and set aside.
Step 4: Sauté Onions
In the same pan, add the chopped onions. Cook on medium heat for until softened and lightly golden.
Step 5: Add Ginger and Garlic Paste
Add 1 teaspoon of garlic paste and 1 teaspoon of ginger paste to the softened onions. Cook for until aromatic.
Step 6: Cook Tomatoes
Add the chopped tomatoes to the pan. Cook for until softened and the mixture thickens.
Step 7: Add Spices
Add 1 teaspoon of salt, 1 teaspoon of cumin powder, 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, and 1/2 teaspoon of garam masala to the pan. Cook the spices for , stirring constantly until the oil separates from the mixture.
Step 8: Simmer Gravy
Pour 300ml of water into the pan with the spices. Allow the water to come to a gentle simmer and cook for , stirring occasionally, until the gravy thickens slightly.
Step 9: Combine Vegetables and Gravy
Add the previously fried vegetables back into the pan with the simmering gravy. Mix well and cook for , stirring occasionally, until the vegetables are tender and fully coated in the curry.
Step 10: Garnish and Serve
Sprinkle 1 teaspoon of dried fenugreek leaves (methi) and fresh chopped coriander over the curry. Mix gently and serve hot.
Pro Tips
• Adjust chili powder to your spice preference.
• Ensure onions are well softened before adding ginger and garlic for best flavor.
• Cook the spices thoroughly until oil separates to enhance the curry's taste.
Recipe Variations
• Add paneer (Indian cheese) for extra protein.
• Include other vegetables like peas or mushrooms.
• Serve with rice, naan, or roti.
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