Mix Veg Curry is a North Indian dish that is prepared from different kinds of vegetables dipped in an onion-and-tomato gravy. The dish is rich in flavors and can be made using herbs and spices of your choice. Being able to customize the dish implies that you can prepare it using whatever vegetables you have in your kitchen.
The dish goes perfectly with different flatbreads such as roti, naan, paratha, or poori, and with steamed rice. You can add cream to the gravy or use coconut milk for a vegan version of the dish.
The process of preparing this dish is quite easy. Approximately two cups of vegetables such as potatoes, carrots, cauliflower, French beans, and green peas are required for the recipe. Also, tomatoes, onions, ginger and garlic paste, cumin seeds, green chili, turmeric powder, and garam masala are required.
Remember to cut up the vegetables into equal-sized pieces so that they can be cooked properly. When it comes to preparing your potatoes, carrots and beans, if they require more cooking time, it’s best to chop them into smaller pieces. For frozen peas, you can add them into the pot when they’re still frozen.
Process
- Make the spice base
In a kadai or deep pan, heat 3tbsp of oil over medium heat. Add 1 tsp of cumin seeds and let them splutter. Once they begin to crackle, add half a cup of finely chopped onions.
Cook the onions, stirring regularly, until they develop a light golden color. Add one teaspoon of ginger-garlic paste and sauté briefly until its raw smell disappears.
- Cook the Tomato Masala
Add one cup of finely chopped tomatoes to the pan. Stir and cook over a low flame until the tomatoes soften and turn pulpy. If the mixture begins sticking to the bottom, add a small splash of water and scrape the pan gently.
Once the tomato mixture becomes glossy and the oil starts separating, add half a teaspoon each of turmeric and Kashmiri chilli powder, half a teaspoon of garam masala, and two teaspoons of coriander powder. Mix thoroughly and cook for another minute so the spices blend into the gravy.
- Add the Vegetables
Put the prepared vegetables into the masala along with a chopped green chilli. Add half a cup of green peas and stir everything until the vegetables are coated with the spice mixture.
Pour about one-and-a-half cups of water, depending on the consistency you like. Add salt to taste.
Cook until soft
After this, cover the kadai with a lid and allow cooking for a short while. You will have to make sure to stir it often to ensure that your veggies do not burn or cook too much.
When the vegetables are halfway done, add 2 tablespoons of cream or 3 tablespoons of milk (this is optional). One can substitute it with coconut cream, cashew cream, or cashew powder.
Cook until the vegetables are soft enough to poke with a fork. If the gravy is too watery, simmer uncovered to reduce it. If the curry appears dry before the vegetables are cooked, add a little more water.
- Finish and Serve
Add finely chopped coriander leaves, approximately 3 tablespoons in measurement, and mix well. Optionally, paneer or cottage cheese cubes can also be added to the dish for enhancement of its flavor. Switch off the flame and let the dish stand for a while.
How to Store and Serve
Serve the hot curry dish to the guests with chapati, naan, poori, paratha, and steaming hot rice. Jeera rice can also be paired with the dish.
Refrigerate leftovers in an airtight container and consume within one to two days. Reheat in a pan over low heat, adding a little water if the gravy has thickened.
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