Mixed Veg Curry – Mix Veg Curry Recipe – How to make Mixed Vegetable Curry – Easy Indian Vegetarian Gravies – Chapati Side Dish recipes – Breakfast sides – Vegetarian Sides – Creamy Indian Mixed Veg Curries – Coconut Milk Base Mixed Vegetable Curry Recipe – Mixed vegetable curry is one often sort gravy next to paneer butter masala under many any restaurant menus. Some has north indian versions with yogurt / malai as base and some south indian flavors which incorporates coconut milk. My version is a combo of both with variety of fresh vegetables cooked in a creamy coconut cream base sauce made with heart warming spice blend.
This gravy has the goodness of all veggies but also is very rich with coconut milk fat, cashews and cream, can be enjoyed only once in while… makes it a perfect fancy dish to carry for get together or potluck meets. Suits well for chapati, poori, parotta, idiyappam, appam or pair it with mild veg pulao Indian style fried rice.
Mixed Veg Curry
Ingredients
Ingredients – to make a paste (can be used as base for any gravy)
- 1 cup onions
- 1 medium tomato about 1/2 cup (chopped)
- 5 each green chilli
- 2 inch ginger
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 4 each cashews
- 2 tablespoon oil
Ingredients – veggies for steaming
- 1 each carrot chopped
- 1/2 cup green peas
- 1 large potato
- 2 cups water
- 1 pinch sugar
- 1 pinch salt
Ingredients – for saute
- 3 tablespoons oil preferably coconut oil
- 1/2 teaspoon cumin seeds
- 1/2 cup onion finely chopped
- 1/2 cup tomato puree crushed raw tomatoes or substitute (1/4 cup yogurt))
- 1/2 teaspoon turmeric powder
- 1 teaspoon kashmir chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1.5 teaspoon salt
- 1/4 teaspoon sugar
- 2 cups mixed vegetables (mushroom, cauliflower, capsicum) these cook fast, add directly to simmering gravy
- 1/2 teaspoon kasuri methi (dry fenugreek leaves) crushed
- 1/2 cup coconut milk thick freshly squeezed coconut milk
- 2 tablespoon heavy cream
- 1/4 cup coriander leaves chopped for garnish
Instructions
To make the gravy base
- Heat oil and season with cumin seeds. Saute onion, tomato, green chilli, ginger garlic and cashews for 10 minutes over medium flame or until the onion turns soft.
- Once done,let cool completely and make a paste without adding any water. Keep this aside.
To steam veggies
- Bring 2 cups of water to a rolling boil, add in chopped carrots, green peas and potato along with pinch of sugar and salt. Cover and cook for 5 minutes over medium flame and switch off. Keep this ready along with the stock.
To make the gravy
- Heat oil in a pan and season it with cumin seeds and start sauteing finely chopped onion until it turns crisp and glossy.
- Add in the gravy base paste that was prepared ahead and saute along with the onions.
- Now add turmeric powder, kashmirc hilli powder, coriander powder, garam masala powder, sugar & salt. Saute for 5 minutes until the spice mix blends with the onion paste.
- Once the masala cooks, the oil will ooze out of it and that’s when you add the tomato puree and cook along.
- Now at this stage add in mushroom, capsicum & cauliflower. Cover and steam it along with the gravy for 5 minutes over low flame. (Caution: Over cooking cauliflower can make it mushy and that will change the look & taste of gravy)
- When done add the steamed veggies along with the stock.
- While that is simmering add the thick coconut milk followed by heavy cream.
- Simmer until the gravy thickens and turns glossy.
- Switch off, top it with crushed kasuri methi and chopped coriander leaves.
- Serve it hot with chapati or poori!
To make the gravy base
Heat oil and season with cumin seeds. Saute onion, tomato, green chilli, ginger garlic and cashews for 10 minutes over medium flame or until the onion turns soft.
Once done,let cool completely and make a paste without adding any water. Keep this aside.
To steam veggies
Bring 2 cups of water to a rolling boil, add in chopped carrots, green peas and potato along with pinch of sugar and salt. Cover and cook for 5 minutes over medium flame and switch off. Keep this ready along with the stock.
To make the gravy
Heat oil in a pan and season it with cumin seeds and start sauteing finely chopped onion until it turns crisp and glossy.
Add in the gravy base paste that was prepared ahead and saute along with the onions. Also add turmeric powder, kashmirc hilli powder, coriander powder, garam masala powder, sugar & salt.
Saute for 5 minutes until the spice mix blends with the onion paste.
Once the masala cooks, the oil will ooze out of it and that’s when you add the tomato puree and cook along. VEGETABLE MAKHANI
Now at this stage add in mushroom, capsicum & cauliflower.
Cover and steam it along with the gravy for 5 minutes over low flame. (Caution: Over cooking cauliflower can make it mushy and that will change the look & taste of gravy)
When done add the steamed veggies along with the stock.
While that is simmering add the thick coconut milk. CORN BUTTER MASALA
Followed by heavy cream.
Simmer until the gravy thickens and turns glossy.
Switch off, top it with crushed kasuri methi. MINT MIRCH MASALA
Add chopped coriander leaves. KADAI VEGETABLES
Serve it hot with chapati or poori!
