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
½ cup of carrots cubed
½ cup of green peas (using frozen so thawed & washed)
½ cup of corn kernels (using frozen so thawed & washed)
¼ cup of cut french beans cut in length
1 teaspoon cumin seeds
2 bay leaves
3-4 cloves
5-6 peppercorns
1 cup of tomato puree (am using ready made)
3-4 cloves
5-6 peppercorns
1 cup of tomato puree (am using ready made)
1 tablespoon tomato ketchup
2 teaspoon red chili powder (or to taste)
1 teaspoon cumin seed powder
1 & ½ tablespoon coriander powder
½ cup of low fat cream
1 teaspoon kasoori methi (dry Fenugreek leaves)
¼ teaspoon garam masala (or to taste)
1 tablespoon of oil
pinch of sugar (optional)
salt to taste
1 tablespoon 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 ¾ 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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Stay in-touch with the latest happenings in my Kitchen
♥ Like me on Facebook!
♥ https://www.facebook.com/ShwetaintheKitchen
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Thanks Lindsobrown for trying this recipe. Glad you liked it. Would love to hear how the butter chicken turned out 🙂
This is sooo good! I can't wait to try your butter chicken recipe next 😉
Ah, low-fat cream. I do love the creamy Indian dishes, but worry about the creams. Low-fat would make it acceptable in my mind, he-he! Love this recipe.
Keep writing...
delectable and inviting recipe.. Love the colors, combo and flavor... Perfectly done ! Nice clicks...
Inviting you to join Onam Sadhya~Grand Feast
Cheers,
Sharanya
Sharans Samayalarai
jus found your blog shwetha! following u now! lovely recipes:)
Looks yum!
http://www.followfoodiee.com/
Ohh my goshhhhhhhh looks very delicioussssssssssss
Mixed vegetable curry looks delicious Shweta, Love with rotis.