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.

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
Baby potato curry // 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.