Mix Veg Recipe | Restaurant Style Mixed Vegetable Curry
Mix Veg Curry is made by cooking various vegetables like potatoes, cauliflower, carrots, french beans, capsicum, peas etc. in a spicy onion-tomato & cashew gravy. It is a colorful & healthy curry that can be enjoyed with any Indian bread or rice.
Recipe Info
Ingredients For Mix Veg Recipe | Restaurant Style Mixed Vegetable Curry
- 1/2 Cup Potatoes chopped
- 1/2 Cup Cauliflower Florets
- 1/4 Cup Carrots (Gajar) chopped
- 1/4 Cup Green Beans chopped
- 1/4 Cup Green Capsicum (Bell Pepper / Shimla Mirch) chopped
- 1/4 Cup Green Peas (Matar)
- 1 Small Onion
- 2 Medium Sized Tomatoes
- 1-2 Green Chillies
- 3-4 Garlic Cloves
- 1 Inch Piece of Ginger
- 8-10 Cashew Nuts (Kaju)
- 2 Tablespoons Cream or 1/2 Cup Milk
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Salt or to taste
- 1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Mix Veg Recipe | Restaurant Style Mixed Vegetable Curry
- First roast some cashews (in oil or without it) and set them aside.8-10 Cashew Nuts (Kaju)
- Heat 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.1/2 Cup Potatoes, 2 Tablespoons Cooking Oil, 1/4 Cup Carrots (Gajar)
- Then add cauliflower florets and chopped french beans to the pan. Cook for a couple more minutes.1/2 Cup Cauliflower Florets, 1/4 Cup Green Beans
- Add green peas and chopped capsicum. These are added in the end, since they take the least amount of time to cook.1/4 Cup Green Peas (Matar), 1/4 Cup Green Capsicum (Bell Pepper / Shimla Mirch)
- Fry the vegetables till they are all cooked, but do not overcook them otherwise they will turn mushy. Then remove the cooked vegetables from 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.1 Teaspoon Cumin Seeds (Jeera)
- Now add chopped onions along with ginger, garlic and green chillies.1 Small Onion, 3-4 Garlic Cloves, 1 Inch Piece of Ginger, 1-2 Green Chillies
- Fry them till onions turn golden brown or translucent.
- Then add chopped tomatoes to the pan.2 Medium Sized Tomatoes
- 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.1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1 Teaspoon Salt
- Roast the gravy till it starts to leave oil on the sides. Then add cream or milk.2 Tablespoons Cream or 1/2 Cup Milk
- Add 1 cup of water to the gravy and bring the mixture to a boil.
- Then sprinkle some crushed dried fenugreek leaves (kasuri methi) on the gravy and mix.1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- 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.1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- Mix Veg Curry is ready. Serve it hot along with any Indian Bread or some mild flavored rice.
