My Mom’s recipe for North Indian style mixed vegetable recipe is a family favorite, and I’m certain you’ll love it too! Use just one pot and any vegetables you might have on hand to make this delicious mix veg recipe. It tastes delicious with roti, paratha or poori.
In a kadai (wok), skillet or a thick bottomed pan, heat oil.
Add cumin seeds and let them splutter.
Then add finely chopped onions and sauté onions till they turn light golden.
Sautéing ginger-garlic paste and tomatoes
Then add the ginger-garlic paste. Sauté for about 10 to 12 seconds or until the raw aroma of both ginger and garlic goes away.
Then add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy.
The process of sautéing the tomatoes takes a little longer. If you want to quicken the process, add a pinch of salt to the onion-tomato mixture. Sauté the tomatoes on a low heat as you don’t want the tomatoes to get burnt.
If the ingredients starts sticking to the pan, add in some splashes of water. Mix and deglaze the pan. Continue to sauté further.
Sautéing ground spices
When the mixture becomes smooth, pulpy, glossy and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder.
Mix the ground spice powders very well with the onion-tomato mixture and sauté for a minute.
Adding vegetables and water
Now add the chopped veggies, green peas and green chilies.
Add water and salt as per taste. Mix again.
Cooking Mix Vegetables
Cover pan with a lid and let the veggies cook on a low to medium heat.
Check periodically while the veggies are cooking.
Add cream (optional step)
Once the veggies are half cooked, add the cream or malai or milk.
Combine and mix well.
Cook veggies further
Cover again with a lid and simmer the veggies till they are tender.
Don’t forget to check the vegetables occasionally at intervals.
Add more water if the water dries up and if the veggies are still to be cooked.
Once the veggies are cooked and the mix veg curry is done, then switch off the heat and add 3 tablespoons chopped coriander leaves. Mix well. If using paneer, then add the paneer before you add the coriander leaves.
You can also garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves or mint leaves.
Serve mix veg curry hot or warm
Enjoy the vegetable curry with roti, naan, paratha or poori. You can also serve it with steamed rice or cumin rice. The curry also pairs well with bread or dinner rolls.
You can choose to garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander or mint leaves.
Storage and Leftovers
Store any leftovers in the refrigerator for 1 to 2 days. Reheat in a pan before serving. If the gravy has become thick, add a few splashes of water and mix well while reheating.
Vegetables you can add: I always make this curry with sturdy veggies like cauliflower, potatoes, beans, carrots and green peas. But you can use any vegetables you have on hand. Ensure that you add the vegetables in order of their cook times. Longer cooking vegetables (e.g. cauliflower and potatoes) should be added first, while fast cooking vegetables (e.g. spinach) should be added in the last few minutes.
Scaling: Make a small or large batch of this recipe easily.
Vegan options: Omit the milk or cream. For a richer taste, add almond flour, cashew flour, almond milk or coconut milk. Add coconut milk when the curry is cooked through and the cooking is complete.