My Style Mix Vegetable Gravy

Step 1: Prepare the Vegetables

Wash all the vegetables thoroughly. Dice the potatoes and bell pepper, cut carrots into slices, and separate cauliflower into florets. Blend two medium tomatoes into a smooth paste. Blend one medium onion into a smooth paste. Keep all cut vegetables and pastes ready.

Step 2: Shallow Fry the Vegetables

Heat 2 tablespoons of cooking oil in a kadhai (wok). Add the diced potatoes, cauliflower florets, sliced carrots, and diced bell pepper. Shallow fry them until they are slightly tender and lightly browned, about 5-7 minutes. Remove the fried vegetables and set aside.

Step 3: Temper the Spices

In the same kadhai with the remaining oil (add more if needed, about 1-2 tbsp), add 1 teaspoon of cumin seeds, 5-6 curry leaves, 1 bay leaf, 1 star anise, 2-3 cloves, 1 black cardamom, 1 small cinnamon stick, and 4-5 black peppercorns. Sauté until fragrant, about 30 seconds.

Step 4: Cook Onion, Ginger-Garlic, and Tomato Pastes

Add one sliced medium onion to the kadhai and fry until it turns golden brown, about 3-4 minutes. Then, add 1.5 tablespoons of ginger-garlic paste and sauté for 1-2 minutes until its raw smell disappears. Next, add the blended onion paste and cook until it turns light brown and the oil starts to separate, about 3-5 minutes. Finally, add the blended tomato paste and cook for another 5-7 minutes, stirring occasionally, until the oil separates from the masala.

Step 5: Add Green Peas and Fresh Cream/Curd

Once the tomato masala is well cooked, add 1/2 cup of green peas. Mix well and cook for 2-3 minutes. Then, add 2-3 tablespoons of fresh cream or curd. Stir continuously to prevent curdling and cook for another 2 minutes.

Step 6: Season with Powdered Spices

Add 1/2 teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1 teaspoon of red chili powder, and 1/2 teaspoon of garam masala powder. Also, add 1 packet of Maggi Magic Masala (optional) and salt to taste. Mix all the spices thoroughly with the gravy and cook for 2-3 minutes until the raw smell of the spices is gone.

Step 7: Combine Vegetables with Gravy

Add the previously shallow-fried vegetables (potatoes, cauliflower, carrots, bell pepper) to the cooked gravy. Mix everything well, ensuring all vegetables are coated with the masala.

Step 8: Simmer the Gravy

Cover the kadhai with a lid and let the vegetables cook in the gravy for 10 minutes on medium-low heat. After 10 minutes, uncover and stir. Add 1 cup of water to create the desired gravy consistency. Bring it to a gentle simmer and cook for another 5-7 minutes, or until the vegetables are perfectly tender but not overcooked.

Step 9: Garnish and Serve

Once the gravy has reached your desired consistency and the vegetables are cooked, turn off the heat. Garnish generously with fresh chopped coriander. Serve hot with roti, naan, or rice.

• Do not overcook the vegetables during frying or simmering to retain their texture and nutrients.

• Adjust the amount of red chili powder according to your spice preference.

• For a richer gravy, you can add a tablespoon of cashew paste along with the tomato paste.

• Add French beans or mushrooms for more variety.

• Replace fresh cream with coconut milk for a dairy-free version.

• Serve with rice, naan, or paratha instead of roti.