Mix Vegetable Curry- Rich in color, aromatic flavors and irresistible taste. This north Indian curry recipe is a very easy, simple yet tempting preparation made with choices of colorful vegetable, paneer served with creamy tomato, onion and cashews based gravy.
The list of ingredients might look long and so the recipe but once you have everything next to your gas top you are good to go. Mix vegetable is really a good way to add variety of vegetable to your meal. Give it a try and relish this delicacy with Indian Bread/Naan of your choice or with Rice.
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Step by Step Instructions with Photos
For the Gravy
- In a pan/kadai heat 1 Tbsp. of oil. Add in chopped tomato, cashew with 1 cup of water, cover and cook on a medium flame for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
- Once cooled, blend the tomato mixture into smooth puree. Keep aside.
For Vegetables
- Wash and chop the vegetable into preferably equal size & similar shape pieces.
- Heat the 3-4 Tbsp. of oil in a deep pan to pan fry vegetable. You can deep fry vegetable or can totally skip frying. I have fried vegetable with very less oil. To the heated oil fry potato, carrot, cauliflower, onion one after one on a medium high flame for 3 to 4 minutes or till the vegetables turn light brown in color. Drain on kitchen paper towel and keep aside
- At last fry paneer cubes. Add more oil if required. Keep aside.
- Parboil peas and dice capsicum.
For Mix Vegetable Curry
- Now in same pan heat 3 Tbsp. of butter/oil.
- Add in cumin seeds, cloves, cinnamon, cardamom and bay leaf.
- When cumin sizzles add chopped onion and ginger garlic paste and sauté for 5-7 minutes or until raw smell disappears.
- Next add in pureed tomato-cashew mixture, mix well and cook on a medium flame for 8 to 10 minutes or till the oil begins to separate, while stirring continuously.
- Add the chili powder, turmeric powder, cumin powder, coriander powder and garam masala mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
- Next add in green chili, pea and diced capsicum, salt and ½ cup of water. Sauté for few minutes.
- Season the gravy with salt and pinch of sugar, add kasuri methi and 2 Tbsp. of chopped coriander. Sauté the gravy for more 2-3 minutes.
- Now add in fried vegetable and paneer, mix well, cover & cook on a medium flame for 8-10 minutes, while stirring occasionally. Cook until everything cooked and tender. Add few spoons of water if required.
- Finally add in cream, mix everything well and stir the curry for 1-2 minutes.
- witch off the flame and garnish with remaining chopped coriander.
- Serve hot with Indian bread, Naan, Chapatti or Rice.
Recipe Card
Mix Vegetable Curry
Description
Mix vegetable is really a good way to add variety of vegetable to your meal. This north Indian curry recipe is a very easy, simple yet tempting preparation made with choices of colorful vegetable, paneer served with creamy tomato, onion and cashews based gravy.
Ingredients
Ingredients for Gravy
Vegetables (2-2 ½ cup chopped or cubed mix vegetable)
Mix Vegetable Curry
Instructions
For the Gravy
-
In a pan/kadai heat 1 Tbsp. of oil. Add in chopped tomato, cashew with 1 cup of water, cover and cook on a medium flame for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
-
Once cooled, blend the tomato mixture into smooth puree. Keep aside.
For preparing Vegetables
-
Wash and chop the vegetable into preferably equal size & similar shape pieces.
-
Heat the 3-4 Tbsp. of oil in a deep pan to pan fry vegetable. You can deep fry vegetable or can totally skip frying. I have fried vegetable with very less oil. To the heated oil fry potato, carrot, cauliflower, onion one after one on a medium high flame for 3 to 4 minutes or till the vegetables turn light brown in color. Drain on kitchen paper towel and keep aside
-
At last fry paneer cubes. Add more oil if required. Keep aside.
-
Parboil peas and dice capsicum.
For Mix Vegetable Curry
-
Now in same pan heat 3 Tbsp. of butter/oil.
-
Add in cumin seeds, cloves, cinnamon, cardamom and bay leaf.
-
When cumin sizzles add chopped onion and ginger garlic paste and sauté for 5-7 minutes or until raw smell disappears.
-
Next add in pureed tomato-cashew mixture, mix well and cook on a medium flame for 8 to 10 minutes or till the oil begins to separate, while stirring continuously.
-
Add the chili powder, turmeric powder, cumin powder, coriander powder and garam masala mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
-
Next add in green chili, pea and diced capsicum, salt and ½ cup of water. Sauté for few minutes.
-
Season the gravy with salt and pinch of sugar, add kasuri methi and 2 Tbsp. of chopped coriander. Sauté the gravy for more 2-3 minutes.
-
Now add in fried vegetable and paneer, mix well, cover & cook on a medium flame for 8-10 minutes, while stirring occasionally. Cook until everything cooked and tender. Add few spoons of water if required.
-
Finally add in cream, mix everything well and stir the curry for 1-2 minutes.
-
Switch off the flame and garnish with remaining chopped coriander.
-
Serve hot with Indian bread, Naan, Chapatti or Rice.
