Want to make an amazing mixed vegetable curry that everyone will rave about? This isn’t just any recipe; it’s your go-to guide for creating a truly flavourful dish. We’ll show you exactly how to combine aromatic spices with tender vegetables, using precise steps and timings that guarantee a perfect meal every time.
But here’s the best part: there’s one secret ingredient that takes this curry from delicious to absolutely unforgettable. You’ll only discover what it is by reading the full article! Ready to impress your family and friends with your cooking skills? Dive in and find out how!
Also Read – Methi Sabzi For Tiffin
Ingredients:
- 3 Vangi (Eggplants/Brinjal) Chopped
- 150 g Cauliflower Chopped
- 3 Medium Potatoes (Peeled & Chopped)
- 1 Cup Fresh Vatana/Matar/Green Peas
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- 1 Medium Onion Chopped
- Paste: Dry Coconut, Coriander Leaves, 1/2 Inch Ginger, 6-7 Garlic Cloves, 1 Green Chilli
- A Pinch of Hing / Asafetida
- 1/4 tsp Turmeric Powder
- 1 Tomato Chopped
- 1 tbsp Kanda Lasun Masala
- 1/2 tsp Garam Masala Powder
- 1/2 tbsp Cumin & Coriander Seeds Powder
- Salt to taste
- 2 tbsp Roasted Peanut Powder
- 2 glasses of Warm Water
Also Read – Easy Vatana Curry Recipe
Instructions:
- Coarsely grind the dry coconut, coriander, ginger, garlic, and green chilli in a mixer. You can also crush them.
- Heat oil in a pot or pan.
- Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds and curry leaves.
- Add the finely chopped onion and saute until it turns golden brown.
- Add a pinch of asafoetida powder and turmeric powder to the onions.
- Add the coarsely ground spice paste and saute for 2 minutes on medium heat.
- Add the chopped tomato and cook for another minute until softened.
- Add Kanda Lasun Masala, garam masala powder, and cumin-coriander powder. Mix well.
- Add salt to taste.
- Add the roasted and ground peanuts (if using) and mix.
- Add all the chopped vegetables: green peas, cauliflower, potatoes, and eggplants.
- Saute the vegetables well with the spices.
- Add 2 glasses of warm water. Using warm water is recommended for curries.
- Mix everything well. The curry should be enough for 4-5 people. You can add another glass of water if you prefer a thinner consistency.
- Cook on medium heat for 15-20 minutes, or until the vegetables are tender.
- Once cooked, the curry will thicken.
- Serve hot. This curry pairs well with jeera rice.
- Enjoy your homemade mixed vegetable curry.
Also Read – Perfect Mixed Veg Sabji, Every Time
Easy Mixed Vegetable Curry That Will Wow Everyone
Master an easy mixed vegetable curry! Discover secret steps & a special ingredient in our full guide to wow everyone. Cook like a pro!
Ingredients
- 3 Vangi Eggplants/Brinjal Chopped
- 150 g Cauliflower Chopped
- 3 Medium Potatoes Peeled & Chopped
- 1 Cup Fresh Vatana/Matar/Green Peas
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- 1 Medium Onion Chopped
- Paste: Dry Coconut, Coriander Leaves, 1/2 Inch Ginger, 6-7 Garlic Cloves, 1 Green Chilli
- A Pinch of Hing / Asafetida
- 1/4 tsp Turmeric Powder
- 1 Tomato Chopped
- 1 tbsp Kanda Lasun Masala
- 1/2 tsp Garam Masala Powder
- 1/2 tbsp Cumin & Coriander Seeds Powder
- Salt to taste
- 2 tbsp Roasted Peanut Powder
- 2 glasses of Warm Water
Instructions
- Coarsely grind the dry coconut, coriander, ginger, garlic, and green chilli in a mixer. You can also crush them.
- Heat oil in a pot or pan.
- Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds and curry leaves.
- Add the finely chopped onion and saute until it turns golden brown.
- Add a pinch of asafoetida powder and turmeric powder to the onions.
- Add the coarsely ground spice paste and saute for 2 minutes on medium heat.
- Add the chopped tomato and cook for another minute until softened.
- Add Kanda Lasun Masala, garam masala powder, and cumin-coriander powder. Mix well.
- Add salt to taste.
- Add the roasted and ground peanuts (if using) and mix.
- Add all the chopped vegetables: green peas, cauliflower, potatoes, and eggplants.
- Saute the vegetables well with the spices.
- Add 2 glasses of warm water. Using warm water is recommended for curries.
- Mix everything well. The curry should be enough for 4-5 people. You can add another glass of water if you prefer a thinner consistency.
- Cook on medium heat for 15-20 minutes, or until the vegetables are tender.
- Once cooked, the curry will thicken.
- Serve hot. This curry pairs well with jeera rice.
- Enjoy your homemade mixed vegetable curry.
