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    Home » Curries

    Mixed Vegetable Curry

    Published: Apr 1, 2017 · Last Modified: Aug 22, 2022 by Kanan Patel / 8 Comments

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    Mixed Vegetable Curry Recipe - There are many different ways of making mix veg recipes. Today I am sharing the gravy version that goes perfect with roti, paratha, chapati or even rice. Occasionally I do make dry version too, I will share that recipe later.

    Mixed Vegetable Curry served in a bowl.

    The addition of different vegetables are up to your choice. I have used the standard / popular mixed vegetables like potato, peas, capsicum, cauliflower, carrot and beans. I always clean, chop, prepare these veggies except potatoes during weekends and freeze them in ziplock bag. So it’s just the matter making gravy. Also prepping ahead of time makes other weeknight dinners quick and easy. If you do not have time to prep, You can keep ready frozen bags of mixed vegetable (I guess that contains peas, corn, carrot and beans). So you can add other veggies like potatoes, capsicum on top of that as per your liking.

    The bright color of the mix veg gravy comes from the kashmiri chilies. I have made paste from cashew nuts and dried kashmiri chilies. If you are in rush and want to avoid this extra paste making step, you can skip it. The gravy will still taste good.

    I have soaked the onions for sometime in warm water. So while grinding and cooking this raw onion paste, it won’t give strong smell.

    Check out other curry recipes
    Lauki kofta curry // Makai palak curry // Capsicum curry // Green peas curry

    Step By Step Photo Instructions:

    1) Soak the cashews and kashmiri chilies into warm or hot water for 15 minutes.

    2) At the same time, also soak chopped onion, ginger, garlic and green chili into warm water for 15 minutes in a separate bowl. While these two are soaking, prepare the mixed vegetables and rest spices.

    Collage of 2 images showing soaking cashew and dried chili in a bowl and soaking onion in another.

    3) Now, start with cashew, chili and make smooth paste, remove it to a bow.

    4) Next grind the onions, ginger, garlic and green chili to the smooth paste and remove to a bowl.

    Collage of 2 images showing paste of cashew, chili and paste of onion.

    5) In the same grinder, puree the fresh tomatoes. Keep it aside.

    6) For cooking the vegetables, I have cooked them in a microwave. For that, take veggies except capsicum in a microwave safe bowl, add ¼ cup of water and little salt. Cover with plate and microwave it for 5 minutes. Remove, add capsicum and again cook for 2-3 minutes. Alternately you can steam them (steaming method shared in this veg makhanwala) or fry them in a pan (pan frying method shared in veg kadai). Choose any method that you prefer.

    Collage of 2 images showing tomato puree and cooked veggies.

    7) Now heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

    8) Then whole spices (cloves, cinnamon stick, bay leaf) and saute for 30-40 seconds or till you get the nice aroma of spices.

    Collage of 2 images showing tempering cumin seeds and whole spices.

    9) Now add onion paste and mix.

    10) Cook till all the water (moisture) evaporates and become thick paste.

    Collage of 2 images showing cooking onion paste.

    11) Now add pureed tomatoes.

    12) Mix and let it simmer. If it splutters a lot then you can partially cover with lid and continue cooking.

    Collage of 2 images showing adding and mixing tomato puree.

    13) Cook till all the moisture is gone, Do stir in between to make sure that it is not sticking to the pan.

    14) Now add salt, turmeric powder, red chili powder and coriander powder.

    Collage of 2 images showing cooked mixture and adding spices.

    15) Mix well and cook for a minute. Oil may starts to ooze out from the sides.

    16) Now add chili, cashew paste.

    Collage of 2 images showing mixed spices and adding cashew-chili paste.

    17) Mix well and cook for a minute.

    18) Then add water to make gravy and bring it to a simmer and cook for 3-4 minutes.

    Collage of 2 images showing adding water and simmering gravy.

    19) Then add cooked veggies and mix.

    20) Again simmer for 4-5 minutes. Do stir once or twice in between.

    Collage of 2 images showing adding cooked vegetables and mixed.

    21) Now add garam masala and kasoori methi. Crush the methi between your palm before adding.

    22) Mix well and turn off the stove.

    Collage of 2 images showing adding and mixing garam masala and kasoori methi.

    Serving suggestion: serve this mixed vegetable curry with tandoori roti, paratha or naan. It can be served with plain steamed rice too.

    Mixed vegetable curry in a bowl.

    Did you try this mixed vegetable curry recipe? I’d love to hear about it! Leave a review in the comment section below.

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    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Mixed Vegetable Curry Recipe (How to make Mix Veg Curry Recipe)
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    Mixed Vegetable Curry Recipe (How to make mix veg curry recipe

    4.58 from 7 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Mixed Vegetable Curry Recipe - There are many different ways of making mix veg recipes. Today I am sharing the gravy version that goes perfect with roti, paratha, chapati or even rice.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 174kcal
    Servings 3
    Prep Time 30 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 1 hour hour
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 Kashmiri dried red chilies , Stem and seeds removed
    • 6 Cashew nuts
    • 1 medium or ¾ cup Red onion roughly chopped
    • ½ inch Ginger
    • 2 Cloves Garlic
    • 1 Green chili
    • 1 small or ⅓ cup Potatoes cut into strips
    • ⅓ cup Green beans (French beans) , cut into 1 inch pieces
    • ⅓ cup Carrots cut into long strips
    • ⅓ cup Cauliflower (gobi) separated into florets
    • ⅓ cup Green peas
    • ⅓ cup Capsicum (Green bell pepper) , cut into long strips
    • 2 tablespoons Oil
    • ½ teaspoon Cumin seeds
    • ½ inch Cinnamon stick
    • 1 Bay leaf
    • 2 medium or 1 cup Tomato pureed
    • Salt to taste
    • ¼ teaspoon Turmeric powder
    • ½ teaspoon Red chili powder
    • 1 teaspoon Coriander powder
    • 1 cup Water
    • ½ teaspoon Garam masala
    • ½ teaspoon Kasoori methi (Dried fenugreek leaves)
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    Instructions 

    • Take cashew nuts and kashmiri chilies in a bowl. Add little hot water and let it sit for 15-20 minutes.
    • Similarly soak chopped onions, ginger, garlic and green chilies into hot/warm water for 15 minutes.
    • After than grind them separately. First make smooth paste of cashews and red chilies, remove it to a bowl. In the same grinder, make smooth paste of onion, ginger, garlic and green chili. Again remove it to a separate bowl.
    • Lastly make smooth puree of tomatoes. Keep it aside till needed.
    • Now cook the vegetables. I have cooked in microwave for 7-8 minutes till soft. You can steam them or pan fry them. (See more details in step by step photos).
    • Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
    • Then add cloves, cinnamon stick and bay leaf, saute for 30-40 seconds.
    • Now add onion paste and cook till all the water gone and it becomes thick paste.
    • Now add tomato puree and again cook till all the moisture is evaporated.
    • Now add salt, red chili powder, coriander powder and turmeric powder. Mix and cook for a minute. Oil may starts to release from the sides.
    • Now add red chili paste and mix.
    • Add water to make gravy and simmer for 3-4 minutes.
    • Then add cooked veggies and again simmer for 4-5 minutes or till you get desired gravy consistency.
    • Lastly add garam masala and kasuri methi.
    • Mix well and turn off the stove.

    Nutrition

    Calories: 174kcal | Carbohydrates: 15g | Protein: 3.4g | Fat: 12.1g | Saturated Fat: 1.7g | Cholesterol: 0mg | Sodium: 607mg | Potassium: 359mg | Fiber: 3.6g | Sugar: 4.4g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Kasia

      October 17, 2021 at 4:00 pm

      Thank you very much! I have been looking for a perfect mix veg curry for such a long time... I finally tried your recipe only to discover that it is perfect...5 stars

      Reply
      • Kanan Patel

        October 18, 2021 at 9:22 am

        Very glad to know that you liked

        Reply
    2. steve

      November 05, 2018 at 4:25 am

      Love your cooking - when you soak the onions etc ,cashews .
      later you grind to a paste -

      do you grind wth the water they have been soaking in or ? or do you disgard the water ?

      Reply
      • Kanan

        November 05, 2018 at 10:24 am

        yes grind with soaking water.

        Reply
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