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Shweta in the Kitchen

Mix Vegetable Curry

Published: Modified By 23 Comments

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Sometimes I have only small potions of different variety of veggies left over, which on their own are too less to make a dish. That’s when I like to mix the veggies together to give me my versatile Mix Vegetable Curry. Versatile because it gives me an option of serving it with Roti/Paratha (Indian bread) or Rice or even as a gravy layer for Vegetable Biryani. 


I have used the veggies that are readily available to me but you could use as per your choice. For me, cauliflower, carrots, green peas, french beans & corn is the ultimate combination for mix veg & or for that matter Mix Veg Pulav too. 

You can make this gravy in different ways, like with or without onion garlic, with or without cream, soupy or creamy. Whichever way you make it, its sure delicious

Now to the recipe. 

Ingredients: 


2 cups of cauliflower florets
1/2 cup of carrots cubed 

1/2 cup of green peas (using frozen so thawed & washed)
1/2 cup of corn kernels (using frozen so thawed & washed)
1/4 cup of cut french beans cut in length
1 tsp cumin seeds
2 bay leaves
3-4 cloves
5-6 peppercorns
1 cup of tomato puree (am using ready made)
1 tbsp tomato ketchup
2 tsp red chili powder (or to taste)
1 tsp cumin seed powder
1 & 1/2 tbsp coriander powder
1/2 cup of low fat cream
1 tsp kasoori methi (dry Fenugreek leaves)
1/4 tsp garam masala  (or to taste)
1 tbsp of oil
pinch of sugar (optional)
salt to taste
few coriander leaves finely chopped

Method: 

  • In a big vessel, boil some water & season it well with salt. Blanch the veggies i.e. boil them till 3/4 cooked, drain & then plunge them in ice-cold water. This process helps to retain the color as well as halt the cooking process. 
  • Heat Oil in another pan & once hot add the bay leaves, peppercorns, cloves & cumin seeds. Saute for a minute
  • Then add the tomato puree & saute till the puree thicken. 
  • Add the red chili, coriander & cumin seed powder. Season with salt & mix well. 
  • Add 1 cup of water to get the curry consistency. Once you start seeing the bubbles, reduce the flame & add the tomato ketchup. Mix & simmer the curry for another 5 minutes or till it slightly thickens. 
  • Now add the cream, mix & see the color change from dark red to a bright orange. 
  • Crush the kasuri methi between your palms & add it to the curry.Simmer for another 5 minutes & our curry is almost ready. (tip:Depending on the puree you are using, you may find the curry a bit sour. Adding cream helps to reduce the tomato sourness but if you still feel it add a pinch of sugar. )
  • Now drain the blanched veggies from ice-cold water & add it to the curry. Mix well. 
  • Add some garam masala & coriander (keeping some for garnishing) & mix well. 


That’s it our creamy tomato Mix Vegetable Curry is ready. Serve it hot with Roti/Naan/paratha or any Indian bread of your choice or with plain white rice or zeera rice.  Or you could also use this gravy as layer for Vegetable Biryani (just the way I did). 

Happy Cooking!!
Shweta

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Comments

  7. Priya R

    absolutely lovely one dear… seems like a north indian version of kuruma/curry… i loved the pictures of the veggies and the curry… nice clicks Swetha

    Did you check out my lime mint cooler?

    Reply

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