Mixed Vegetable Curry, a hearty versatile dish!

Mixed vegetable curry is a hearty versatile dish, with a combination of seasonal veggies simmered in rich onion tomato gravy. Though this sounds familiar, the dhabha style cooking of this dish is rustic and unique in its own way. 
Mixed vegetable curry is one of those North Indian gravies that made place in every Indian restaurants menu worldwide with all its creamy textures, vibrant colours and bursting flavours. This curry is enjoyed by people of all age groups and it does pair well with any type of rice and bread making it comforting for busy souls.

Ingredients to make Mixed Vegetable Curry !

• 1 nos : Onion Chopped

• 2 nos : Medium Tomato chopped

• 2 tbsp. : Cashews

• 1/4 cup : Water(for grinding)

• 5 tbsp : Oil

• 1/2 tsp : Shahi jeera

• 1 nos : Bay leaf

• An inch : Cinnamon stick

• 2 nos : Green cardamom

• 4 nos : Cloves

• 1 tsp : Ginger Garlic paste

• 1 nos : Carrot (peeled and cut into bite size)

• 2 nos : Potato (peeled and cut into bite size)

• 1/2 cup : Bell pepper (cut into bite size)

• 1/2 cup : Cauliflower florets
  

• 1/2 cup : french beans / Mangetout

• 1/4 cup : frozen/fresh peas

• 1/2 cup : Paneer / Tofu cubes

• 1.5 tsp : Red chilli powde
  

• 1/2 tsp : Turmeric powder

• 1/2 tsp : Cumin powder

• 2 tsp : Coriander powder

• 1/2 tsp : Garam masala

• 1 tsp : Sugar

• Salt to taste

• 1/2 cup : water(for gravy)

• 1/2 cup : full fat Milk

• Fist ful : Coriander leaves (chopped)

• 1 tbsp : Crushed Kasoori Methi

How to make Mixed Vegetable Curry!

In a non stick pan add a tbsp of oil once hot add in the chopped onions, tomato and cashews. Saute them until onions caramelize and tomato turns soft.

Allow this to cool at room temperature. Transfer this to a blender jar and by adding 1/4 cup of water blend this to a smooth paste.

Heat the pan again with a tbsp. of oil. Fry veggies except bell pepper and peas one after the other adding tsp of oil in intervals (if necessary), until slightly golden. Fry the paneer as well and Once done frying transfer them to a plate.

• I used about 3 tbsp. of oil in the frying and sautéing process.
• Now re heat the same pan with left over 2 tbsp.(5-3=2) of oil. Add in the whole garam masala and sauté  for a minute.
• Next stir in the ginger garlic paste and ground onion tomato puree.

Cover and cook this over medium heat until thick and oil starts to ooze out stirring in intervals.

Next add in the cumin , coriander, red chilli, turmeric, garam masala powders along with salt and sugar. Stir well and cook for a minute.

Next add in the fried vegetables and frozen peas. Stir well.

Gently give them a mix so that the veggies get well coated with the masala.

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Add in the milk and 1/2 cup of water. Stir well. Cover and continue to cook over medium heat until veggies turn slightly soft say for around 3 minutes or so.

Cover and cook further for 5 more minutes stirring in intervals. This helps the veggies to absorb all the spices and turns paneer soft as well.

   Now add in the crushed kasoori methi and chopped coriander.

• Stir well. Cook for a minute or two
• Mixed vegetable curry the dhaba style is all ready to be served with any Indian bread or rice.

  

Few pointers :

• Any seasonal vegetables can be substituted to taste and preference.
• Slow cooking of the gravy yields rich and creamy sauce and also enables the oil to float on top.
• I did not use paneer or tofu but one can definitely add it by frying a little.
• Pairs well any rice or bread variety.

Give this simple recipe a try and do share your feedback :)