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 sautéing 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. Sauté the Aromatics:

•  Add finely chopped onions to the pan and sauté 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.