Step-by-Step Instructions

1. 1.Heat Oil and Temper Cumin Seeds

   Heat 2-3 tablespoons of cooking oil in a pan or wok over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them splutter until fragrant, about 10-15 seconds.

2. 2.Sauté Onions

   Add the chopped medium onion to the pan and sauté until it turns golden brown and translucent, which should take approximately 3-4 minutes.

3. 3.Cook Tomatoes and Spices

   Add the chopped medium tomato, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander powder, and salt to taste. Mix well and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.

4. 4.Add Mixed Vegetables

   Add 2 cups of mixed vegetables (peas, carrots, green beans, and potatoes) to the pan. Stir thoroughly to ensure all vegetables are well coated with the prepared masala.

5. 5.Cook Vegetables

   Cover the pan with a lid and cook on medium-low heat for 10-15 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.

6. 6.Garnish and Serve

   Once the vegetables are cooked through and tender, remove from heat. Garnish generously with fresh chopped coriander. Serve the hot mixed vegetable curry immediately with your choice of roti, naan, or rice.