MIXED VEGETABLE CURRY OR RESTAURANT STYLE MIXED VEGETABLE CURRY

Mixed vegetable curry/ restaurant style mixed veg. curry/mixed veg. sabzi

 

                                 MIXED VEGETABLE CURRY OR MIXED VEG. CURRY is often made in Indian household. It is an all time favourite recipe, which is simple and easy to make. There are so many different ways to make mixed veg. curry. Some make it dry and but it can be made with gravy also. People use vegetables of their choice to make this dish. So, it always tastes different from one another.

                                

                                 In my recipe with vegetables, I have used paneer to enhance the taste of the dish. Normally, I use potato, beans, carrot, cauliflower, capsicum and peas in this recipe. How ever, you can add vegetables like baby corn, broccoli, sweet corn and mushroom. Here, I have sauteed the veggies first and then mixed with spices. You can grill or boil the veggies and then simmer in gravy for a while.

Ingredients for mixed veg. curry:

 

·        Paneer – 150 grams

·        Potato – 1( cut into small pieces)

·        Cauliflower – 1 cup (cut into small florets)

·        Beans – ½ cup ( 1 inch pieces)

·        Capsicum- 1(cut into small pieces)

·        Carrot- 1 ( cut into thick one inch pieces)

·        Peas- ½ cup (I have taken frozen, you can take fresh also)

·        Onion – 1 ( finely chopped)

·        Tomatoes – 2

·        Cashew – 6 to 7

·        Ginger-garlic paste -1tbsp

·        Curd- 3 to 4 tbsp

·        Cream – 2 tbsp ( optional)

·        Turmeric powder – ½ tsp

·        Coriander powder – 1 tsp

·        Red chili powder – 1 tsp

·        Cumin powder – ½ tsp

·        Garam masala – ½ tsp

·        Kasoori methi – 2 tsp

·        Cumin seeds – ½ tsp

·        Bay leaves- 2

·        Cinnamon- 1 piece

·        Salt

·        oil

 

how to make mixed veg. curry:

 

1.  Wash the veggies thoroughly and chop them into required size and shape.

2. Cut paneer into small pieces.

3.  Make a paste out of cashew, cinnamon, black pepper and tomatoes.

4. Heat oil in a pan and fry paneer.

5. Then add oil in the same pan again and add potatoes, carrots and beans. Saute for 2 minutes.

6. Add cauliflower and fry all veggies for 2 to 3 minutes.

7. At last, add capsicum and peas. Fry for one minute and remove the pan from flame. ( if you are using fresh peas then add it with potatoes and carrots)

8. Now for making gravy, heat oil in a kadai or pan and add cumin seeds and bay leaves in it.

9. When it crackles, add finely chopped onion and saute until it changes to golden in colour.

10.     Now add ginger – garlic paste and fry it until the raw smell of ginger and garlic goes away.

11.     Then add tomatoes and cashew paste and fry it.

12.     Add all dry masalas like turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix well.

13.     Add curd and cream and fry the masala until oil separated from masala.

14.     Add kasoori methi and garam masala and mix well.

15.     Add all fried veggies and give it a good mix.

16.     Add one- cup of water in it and mix.

17.     Cover the lid and let it cook for 5 to 8 minutes.

18.     Remove the lid and check the veggies if it cooked properly.

19.     Now add paneer and mix well.

            

20.     Let it simmer for one minute. Garnish with chopped coriander leaves.

21.     Transfer to a serving bowl and serve hot with roti, paratha or puree.