Assorted vegetables cooked to perfection, added in smooth and scrumptious gravy to make a wholesome mix veg curry. Currys made with Indian recipes are very flavorful. And mix veg recipe has a blend of so many veggies. Cooking vegetables properly is crucial for this recipe. The beauty of this veggies recipe lies in the contrast of slightly crunchy mixed vegetables and silky gravy. Mix veg is generally ordered at the restaurants but with the correct recipe in hand, this can be prepared on your kitchen too. Mix veg can be served with tawa chapatis, parathas, etc.
If you are looking for a vegetarian dinner recipe this is a good option. Mix veg served with parathas makes for a good veggie meal. Here are the ingredients required for the mixed veg recipe:
Mixed Vegetables: This is very much customizable. I have used potatoes, carrot; french beans, peas, capsicum, cauliflower, etc. You can also use baby corn, pineapple, mushrooms, etc. It is important to cut the vegetables properly. Potatoes and carrot should be cubed. Separate the florets of cauliflower. Halve the big ones. French beans should be cut into 1-inch long pieces. Capsicum should be thickly sliced. You can also cut it into cubes. Further, it is important to cook each vegetable properly, as in the vegetables should be just cooked. Follow the recipe and do as explained.
Curry: For the curry, I have used the basic ingredients + cashews. Cashews add richness to the gravy. Likewise, heavy cream is also added.
How do you use assorted vegetable leftover in your fridge before ordering the fresh ones? I make pav bhaji, chowmein, mix veg, handvo, etc, not all… either of these 🙂
The best part about this recipe is that it doesn’t call for any fancy bread. Serve it with something as simple as tawa chapati and your veggie meal is done.
1.This recipe serves 4-5 persons.
2.In a cooking pan heat 1 tbsp of oil. Add ½ cup chopped potatoes and ½ cup chopped carrots.
3.Cover and cook. Cook till the vegetables are just cooked. Do not overcook them.
4.Next goes in ½ cup each of cauliflower florets and french beans. Let the veggies cook till done, just done.
5.½ cup sliced capsicum and ½ cup peas are added in next. Cook for a minute.
6.Take out these cooked vegetable in a plate and let them cool.
7.In the same cooking pan add 1 tbsp oil. Well, to fasten the process I cook the veggies and the curry simultaneously. You can do it anyhow. Once the oil heats up add in 1 chopped onion, 2 chopped tomatoes, 3-4 chopped garlic cloves (yes I forgot to chop them, but you don’t ), 1-inch piece of ginger and 10 cashews.
8.Cook till the oil oozes. This will take 12-15 minutes on a low to medium flame.
9.Cool the curry mixture and thereafter transfer to a grinding jar.
10.Grind to a fine puree.
11.Heat 1 tbsp of butter. Add the puree.
12.Next add in the spices i.e. 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala powder, and salt to taste.
13.Cook for 2-3 minutes.
14.Add in 2 tbsp heavy cream. Cook for a couple of minutes.
15.Add in 1 cup of water.
16.Let it simmer.
17.Next goes in 1 tsp dry fenugreek leaves (kasuri methi). (Sorry about the poor picture.)
18.Add the cooked vegetables and let these simmer for 5-7 minutes.
19.Finish it off with a handful of chopped coriander leaves. P.S. This picture was posted on instagram for an initiative going on then. If shows coriander and its importance in Indian cooking.
20.Serve hot. Bon appétit!
PREP TIME 20 minutes
COOK TIME 30 minutes
TOTAL TIME 50 minutes
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