Mixed Vegetable Curry is a hearty, colourful, and nutrient-rich indian dish made with assorted seasonal vegetables simmered in a spiced onion-tomato gravy. It’s ideal for lunch or dinner and pairs well with roti, chapati, or rice.
📝 components:
Vegetables (pick out any 4–five):
1 cup cauliflower florets
1 carrot, diced
½ cup inexperienced peas
1 potato, peeled & diced
½ cup inexperienced beans, chopped
1 capsicum (bell pepper), chopped
Water for boiling
For the Curry Base:
2 tbsp oil or ghee
1 bay leaf
1 tsp cumin seeds
1 onion, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, finely chopped or pureed
½ tsp turmeric powder
1 tsp coriander powder
½ tsp purple chili powder (adjust to flavor)
Salt to flavor
½ tsp garam masala
2 tbsp cream or cashew paste (non-compulsory for richness)
Fresh coriander for garnish
👨🍳 commands:
Prep the vegetables
Parboil or steam the blended vegetables until simply gentle. Drain and set apart.
Make the masala Base
Heat oil in a pan. Upload bay leaf and cumin seeds. Let them splutter.
Upload chopped onions and sauté till golden brown.
Stir in ginger-garlic paste and cook dinner for 1–2 minutes.
Cook dinner Tomatoes & Spices
Add tomatoes and cook dinner till gentle. Upload turmeric, chili, and coriander powder. Cook till the oil begins to split from the masala.
Add vegetables & Simmer
Upload the boiled vegetables and mix properly to coat with the masala.
Upload a touch water (½ cup) for gravy and allow it simmer for five–7 minutes.
Finish with Garam masala & Cream
Add garam masala and cream or cashew paste (optional) for a creamy texture. Simmer for some other 2 mins.
Garnish & Serve
Sprinkle with clean coriander leaves. Serve warm with chapati, paratha, or steamed rice.
Tip: you may regulate the spice ranges and richness based on preference. This curry is versatile, delicious, and a extraordinary way to apply leftover vegetables!
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