Mix Veg Curry recipe is a very popular north Indian dish which has the goodness of a variety of vegetables adding colour, taste and nutrition to your meal. Another thing that I love about mixed vegetable sabzi recipe is, it’s one of those very forgiving type of recipe in which you can practically add little bit of this and little bit of that from your refrigerator. So, that makes it perfect to cook mixed vegetable sabzi when you have those leftover in just a day prior to your grocery shopping. You can find this dish easily in the menu of most Indian restaurants.
Preparation Time: 10mins ∏ Cooking Time: 25mins ∏ Servings:3-4 persons
Level:Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1 medium potato chopped in small cubes
- 1/2 cup cauliflower chopped
- 1/2 cup green beans chopped
- 1/4 cup carrot chopped
- 1/4 cup (fresh or frozen) green peas
- 1 medium size onion finely chopped (+1 medium onion chopped in slices)
- 1 large size tomato finely chopped
- 1-2 green chillies finely chopped (+2 chilly slits)
- 2 inch ginger roughly chopped
- 5-6 garlic cloves chopped
- Coriander leaves -fistful (finely chopped)
- 1/2 teaspoon cumin seed (Jeera)
- 1/2 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilly powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala or Kitchen king masala
- 1/2 teaspoon dry mango (amchoor) powder
- 1-2 teaspoon oil/Butter
- Salt as per taste
How to make Mix Veg Curry:
Step1: To begin making the Mix veg, get all the ingredients ready for cooking. Cut the vegetables and keep them ready.
Turn on flame and heat a deep pan. Add 1 cup water and let it boil, then steam all the chopped veggies for 3-4 minutes. Keep aside and let it cool.
Step2: In a Blender add roughly chopped onion, tomato, green chilly, ginger and garlic. Then we will grind this mixture in a smooth paste (without using water,If required you can use 1-2 teaspoon water)
Step3: Turn on flame and heat a pan. Then add 2 teaspoon oil and let it heat, now add cumin seed and fry it for a 20-30seconds on medium flame. Add finely chopped onions and saute it for 3-4 minutes till the onion turns golden brown. Then add tomato-onion paste and stir it well.
We have to saute this paste for around 5-7 minutes on low-medium flame till the oil/butter is separated from the paste. Keep stirring in between to avoid sticking it to base of the pan.The more you will saute it, it will taste that good.
Step4: Lower the flame and add turmeric powder, coriander powder, red chilly powder. Saute it for 1-2 minutes on low flame.
Add steamed vegetables and mix it well with the masala paste, saute it for 2-3 minutes. Then add 1-1/2 cup of water, stir and let it boil (Adjust water as per your required consistency of gravy).
Step5: Once curry starts boiling add salt as per your taste along with amchoor powder and garam masala. Cover the pan and let it cook on low-medium flame until veggies are done fully.
Once veggies are soft and cooked well.Turn off the heat and transfer the mix veg to a serving platter. Garnish with fresh coriander leaves and butter.Serve with roti, Puri, naan, paratha or rice.