Easy Mixed Vegetable Curry
A flavorful Indian curry made with assorted vegetables, cooked in a spiced tomato-onion gravy.
Ingredients
Vegetables (chopped or cubed):
- 1 cup carrots
- 1 cup potatoes
- 1 cup green beans
- 1/2 cup green peas
- 1/2 cup cauliflower florets
- 1/2 cup bell peppers (optional)
For the gravy:
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, chopped or pureed
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- Salt to taste
- 1/2 cup water
- Fresh cilantro (coriander) leaves for garnish
Instructions
- Prep the vegetables: Wash, peel, and chop all vegetables into bite-sized pieces.
- Parboil vegetables: In a pot, boil the harder vegetables (potatoes, carrots, beans, cauliflower) for 5–7 minutes until slightly tender. Drain and set aside.
- Make the gravy: Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
- Add aromatics: Stir in ginger-garlic paste and sauté for a minute.
- Add tomatoes and spices: Add chopped/pureed tomatoes, turmeric, coriander, cumin, and chili powder. Cook until oil separates.
- Combine vegetables: Add the parboiled vegetables and green peas. Mix well to coat them in the masala.
- Simmer: Add 1/2 cup water, cover, and cook on low flame for 10–15 minutes until vegetables are fully cooked and flavors are blended.
- Finish: Sprinkle garam masala and stir gently. Garnish with chopped coriander leaves.
- Serve: Serve hot with rice, roti, naan, or paratha.
Notes
- You can use frozen mixed vegetables to save time.
- Add cream or cashew paste for a richer curry.
- Adjust spice levels based on your preference.