Mix Vegetable


Ingredients 1x2x3x

  • 3 tablespoons oil

  • 1 teaspoon cumin seeds

  • 1 medium sized onion, chopped finely or ½ cup finely chopped onions

  • 1 teaspoon ginger-garlic paste

  • 2 medium to large tomatoes, chopped finely or 1 cup tightly packed finely chopped tomatoes

  • ½ teaspoon turmeric powder

  • ½ teaspoon kashmiri chilli powder or deghi mirch, add more for a spicy gravy

  • 2 teaspoons coriander powder (ground coriander)

  • ½ teaspoon garam masala powder

  • 1 green chili, chopped finely

  • 2 cups chopped mix vegetables - cauliflower, carrots, potatoes, french beans, capsicum

  • ½ cup green peas , fresh or frozen

  • 1.5 cups water or add as required

  • salt as per taste

  • 2 tablespoons cream or malai or 3 tablespoons milk

  • 8 to 10 paneer cubes, optional

  • 3 tablespoons chopped coriander leaves,



Instructions making masala

  • In a kadai or thick bottomed pan, heat oil.

  • Add cumin seeds and let them splutter. 

  • Then add finely chopped onions and sauté onions till they turn light golden. 

  • Then add the ginger-garlic paste. Sauté till the raw aroma of both ginger and garlic goes away. 

  • Then add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy. 

  • The process of frying the tomatoes takes a little longer. If you want to quicken the process, add a pinch of salt to the onion-tomato mixture. Fry the tomatoes on a low flame as you don’t want the tomatoes to get burnt.

  • When the mixture becomes smooth and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder. 

  • Mix spice powders very well with the onion-tomato mixture.

making mixed vegetable curry

  • Now add the chopped veggies, green peas and green chilies. 

  • Add water and salt as per taste. Cover pan with a lid and let the veggies cook on a low to medium flame.

  • Once the veggies are half cooked, add the cream or malai or milk. Stir well. 

  • Cover again with a lid and simmer the veggies till they are done.

  • Don’t forget to check the vegetables occasionally at intervals. 

  • Add more water if the water dries up and if the veggies are still to be cooked.

  • Once the veggies are cooked and the mix veg curry is done, then switch off the flame and add 3 tablespoons chopped coriander leaves. Mix well. if using paneer, then add the paneer before you add the coriander leaves and simmer for a few seconds.

  • You can also garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves.

  • Serve mix veg hot with pooris, parathas, kulcha or chapatis.


Nutrition Info (approximate values)

Nutrition Facts Mix Veg Curry (One Pot) Amount Per Serving Calories 214Calories from Fat 126 % Daily Value* Fat 14g22% Saturated Fat 2g13% Cholesterol 10mg3% Sodium 678mg29% Potassium 363mg10% Carbohydrates 19g6% Fiber 5g21% Sugar 3g3% Protein 4g8% Vitamin A 5275IU106% Vitamin C 24.9mg30% Calcium 48mg5% Iron 1.7mg9% * Percent Daily Values are based on a 2000 calorie diet.


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