Mix Veg Curry

Mix Veg Curry is made by cooking a mixture of vegetables together in a traditional Indian onion-tomato gravy. The dish is characterized by multiple flavors due to many vegetables which also make it quite nutritious.

Mix Veg Curry

Mix Veg Curry

Recipe by Ushakal GroupCourse: Veg, Veg BreakfastCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 1/2 Cup Chopped Potatoes

  • 1/2 Cup Chopped Cauliflower

  • 1/4 Cup Chopped Carrots

  • 1/4 Cup Chopped French Beans

  • 1/4 Cup Chopped Capsicum (Green Bell Peppers)

  • 1/4 Cup Green Peas

  • 1 Small Onion

  • 2 Medium Sized Tomatoes

  • 1-2 Green Chilies

  • 3-4 Cloves of Garlic

  • 1-inch piece of Ginger

  • 8-10 Cashews

  • 2 Tablespoons Cream or 1/2 Cup Milk

  • 1 Teaspoon Cumin Seeds

  • 1/2 Teaspoon Turmeric Powder (Haldi)

  • 1 Teaspoon Red Chilli Powder

  • 1 Teaspoon Coriander Powder

  • 1/2 Teaspoon Garam Masala

  • 1 Teaspoon Salt, or to taste

  • 1/2 Teaspoon Dried Fenugreek Leaves (Kasuri Methi)

  • 1/2 Cup Chopped Coriander Leaves

  • 2 Tablespoons Oil


  • First roast some cashews (in oil or without it) and set them aside.
  • Heat 2 Tablespoons oil in a pan and add chopped potatoes & carrots to it. Shallow fry them for a couple of minutes till they start to turn light golden-brown in color and get crisp on the edges.
  • Then add cauliflower florets and chopped french beans to the pan. Cook for a couple more minutes.
  • Add Green Peas and chopped Capsicum. These are added in the end, since they take the least amount of time to cook.
  • Fry the vegetables till they are all cooked, but do not overcook them otherwise they will turn mushy. Then remove the cooked vegetables on the pan and set them aside.
  • Heat a little oil in the pan. You can use any oil leftover from the previous step as well. Add Cumin Seeds and fry them till they start to splutter.
  • Now add chopped onions along with ginger, garlic and green chilies.
  • Fry them till the onions turn golden brown or translucent.
  • Then add 2 chopped tomatoes to the pan.
  • Fry till the tomatoes are cooked and turn mushy. Then let the mixture cool.
  • Add the onion-tomato gravy to a grinder or food processor along with the roasted cashews. Grind the mixture to a smooth puree and add it back to the pan.
  • Now add Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala and Salt to the gravy.
  • Roast the gravy till it starts to leave oil on the sides. Then add 2 Tablespoons Cream or 1/2 Cup Milk.
  • Then sprinkle some crushed dried Fenugreek Leaves (Kasuri Methi) on the gravy and mix.
  • Add the fried vegetables to the pan and mix to coat all the vegetables with the gravy. Cover the pan with a lid and let the vegetables cook for 2-4 minutes.
  • Finally sprinkle some chopped coriander leaves on top for garnish.
  • Mix Veg Curry is ready. Serve it hot along with any Indian Bread or some mild flavored rice.

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