Master The Art Of Cooking Mixed Vegetables With This Step By Step Guide
Mixed Vegetable Curry is a hearty dish made with a mix of vegetables in a spiced gravy. The vegetables are first boiled and then simmered in a flavorful masala. Garnished with fresh coriander, it's delicious with bread or rice.
Mixed Vegetable Curry is a flavorful dish made by saut ing a variety of vegetables like carrots, potatoes, green beans, cauliflower, and peas in a spiced onion-tomato masala. The vegetables are first boiled slightly and then simmered in a rich gravy seasoned with cumin, turmeric, coriander, and garam masala. The dish is garnished with fresh coriander leaves and can be served hot with roti, naan, or rice. It's a versatile recipe where vegetables can be adjusted based on availability. Adding cream or cashew paste enhances the richness. The final dish is a perfect blend of spices and tender vegetables.
Ingredients:
- 1 cup of diced carrots
- 1 cup of diced potatoes
- 1 cup of green beans, cut into 1-inch pieces
- 1 cup of cauliflower florets
- 1 cup of peas
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Prepare the Vegetables:
- Wash and dice the carrots, potatoes, and green beans into uniform pieces.
- Separate the cauliflower into small florets.
- Boil the vegetables (except peas) in salted water for about 5 minutes until slightly tender, then drain and set aside.
2. Heat the Oil:
- In a large pan, heat oil or ghee over medium heat.
- Add cumin seeds and let them sizzle for a few seconds until they crackle.
3. Saut the Aromatics:
- Add finely chopped onions to the pan and saut until they turn golden brown.
- Add the ginger-garlic paste and slit green chilies, and cook for another 2-3 minutes until the raw smell disappears.
4. Add the Spices:
- Stir in the turmeric powder, red chili powder, and coriander powder.
- Cook the spices for a minute, ensuring they don't burn.
5. Tomato Puree Addition:
- Pour in the tomato puree and cook until the oil starts to separate from the masala, about 5-7 minutes.
- This step is crucial for enhancing the flavor of the dish.
6. Mix in Vegetables:
- Add the boiled vegetables and peas to the masala.
- Stir well to coat the vegetables evenly with the spice mixture.
7. Simmer:
- Add a little water (about 1/2 cup) to create a semi-thick gravy.
- Cover the pan and let the vegetables cook for 10-15 minutes on low heat until they are fully tender and the flavors meld together.
8. Finish and Garnish:
- Sprinkle garam masala over the vegetables and mix well.
- Adjust salt according to taste.
- Garnish with fresh coriander leaves before serving.
Serving Suggestions:
- Serve the mixed vegetable curry hot with roti, naan, or steamed rice. It can also be paired with dal for a more elaborate meal.
Tips:
- You can add or substitute any seasonal vegetables based on availability.
- For a richer flavor, you can add a tablespoon of fresh cream or a handful of cashew paste at the end of cooking.
- Adjust the spice levels according to your preference.