Mixed Vegetable Curry

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Mixed Vegetable curry is a simple North Indian curry dish made with a variety of fresh vegetables in an onion tomato gravy flavored with spices and herbs. This delicious curry is healthy, gluten-free, vegetarian, and can be easily made vegan. This Punjabi mixed veg recipe makes an excellent one-pot side dish and pairs perfectly with Poori, Naan, paratha,roti and even rice.

Prep Time 10

Cook Time 20

Total Time 30

Equipment

Instant Pot for Instant Pot cooking
Heavy bottomed Pot for stovetop cooking

Ingredients

Spices

▢ ½ teaspoon turmeric powder
▢ 1 teaspoon Kashmiri red chilli powder
▢ ½ tablespoon coriander powder
▢ ½ teaspoon cumin powder
▢ ½ teaspoon garam masala
▢ 1 teaspoon salt

Mixed Vegetables and paneer

▢ 1 cup cauliflower florets
▢ 1 cup bell pepper chopped, (used ½ each of red and green bell pepper)
▢ ½ cup carrots peeled and chopped (~2 carrots)
▢ 1 cup potato peeled and chopped (1 large potato)
▢ ½ cup green peas using frozen
▢ ½ cup corn kernels using frozen
▢ ½ cup french beans chopped
▢ ½ cup paneer

Instructions

Prep work

Soak cashews in ¼ cup of hot water for 10-15 mins and then blend to a smooth paste. Keep aside.

Making Mixed Veg Curry (Stove top)

In a big pot, boil 2-3 cups water and season it with 1 teaspoon salt. Blanch the veggies (cauliflower, potato, green peas, beans, carrots, corn) i.e. boil them till ¾ cooked, drain and then plunge them in ice-cold water.
Alternatively, you can also microwave them or stir-fry them in 2 tablespoons of oil or butter.
Heat oil in a pan on medium heat. Once the oil is hot, add the bay leaf, cloves, cardamom, and cumin seeds.
Once the cumin seeds sizzle and splutter, add the onions and saute until lightly golden.
Now add the ginger garlic and green chili. Saute till the raw garlic smell goes away.
Stir in the tomato puree followed by spices (turmeric, Kashmiri red chili powder, cumin powder, coriander powder, garam masala, and salt).
Add tomato paste (skip if using store-bought tomato puree) and simmer for 4-5 mins on medium-low heat stirring intermittently until it thickens.
Stir in the cream and cashew paste and simmer for another 2-3 mins stirring intermittently. Adjust consistency by adding water ¼ cup at a time as needed.
Crush kasuri methi between your palms and add it to the curry. Mix well.
Drain the blanched veggies from ice-cold water and add them to the curry along with paneer pieces. Mix well. Simmer for 2 -3 mins.
Last but not least, add garam masala and cilantro and mix. Mixed Veg Curry is ready to serve! Enjoy with roti or rice.

Instant Pot Mixed Vegetable Curry

Start the Instant Pot on saute mode and add oil to it. Once the oil is hot add the bay leaf, cloves, cardamom, and cumin seeds.
Once the cumin seeds sizzle and splutter, add the onions and saute until lightly golden.
Now add the ginger garlic and green chili. Saute till the raw garlic smell goes away. Deglaze with 1-2 tablespoons of water if needed.
Add the spices - Turmeric, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and saute for a few seconds. Deglaze with 1-2 tablespoons of water if needed.
Stir in the tomato puree and cashew paste. Mix well and saute for 2 mins.
Add in the vegetables, potato, cauliflower, french beans, bell pepper, carrots, green peas, corn, paneer, and water. Deglaze the bottom. Mix well and make sure nothing is sticking to the bottom of the pan.
Close the lid, move the vent to the sealing position, and press manual (pressure cook) high for 2 minutes.
Once the pressure cooking is complete, wait for 5 minutes and then release the steam manually (quick release). Give the curry a quick stir.
Add crushed Kasuri methi, cream, and cilantro leaves. Mix well. Taste test for salt and adjust if needed. You can also adjust the water consistency as required.
Mixed vegetable curry is ready to serve! Enjoy with roti or rice.

Notes

For a restaurant-style Mixed Veg recipe, you can saute the veggies in oil or butter before adding. I skipped this step and directly cooked them in the gravy.

Cut the cauliflower into big florets so they don’t turn mushy while pressure cooking. On the other hand cut potatoes, and carrots into smaller cubes so all veggies cook evenly at the same time.

For stovetop cooking, pre-cook the veggies (boil, pressure cook, or microwave) like cauliflower, potatoes, carrots, beans, corn, and peas before adding them to curry to fasten the cooking process.

I prefer using store-bought tomato puree for this recipe as it lends a beautiful color and rich tomato flavor. You can use fresh pureed tomatoes too along with a tablespoon of tomato paste to boost tomato flavor and color.

I have this recipe as mixed veg gravy but you can also make it dry. Just replace tomato puree with chopped tomatoes and reduce the amount of water. For an Instant pot, add just ¼ cup of water, and then once cooking completes, cook off the water on saute.

We love this curry creamy but you can skip it or replace cream with coconut milk for a vegan alternative.

Variations - you can use other veggies too like broccoli, mushrooms, spinach, and zucchini are a few examples. You can also replace tofu with paneer for a vegan alternative. I sometimes like to add cooked chickpeas too for added protein.

Nutrition

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