Mixed Vegetable Curry is the mixture of several Fresh, Healthy and Seasonal Vegetables. It is the famous South Indian Delicacy simply flavored with Grated Coconut. This Mixed Vegetable Curry is made with Cauliflower, Potatoes, Green Peas and French Beans. You can use your favorite vegetables for making this Curry Recipe at home.
This Mixed Vegetable Curry Recipe is made in the way, my mom makes it. It is simple but very tasty South Indian Style Curry Recipe. It goes very well with Chapatis, Pooris and Parathas, you can even have it with Steamed Rice and Salad. Use some pieces of Paneer to enhance more flavors of this curry recipe and please don’t limit yourself using vegetables for this recipe, you may add and omit the vegetables as per your preference and make an exotic curry.
Making Mixed Vegetable Curry Recipe at home does take little longer, but ultimate result is great. Try it yourself and let me know your comments about it. Let’s start making our homemade Mixed Vegetable Curry Recipe with all the steps. For complete list of Mixed VegetableCurry Recipe Ingredients and step by step method, please refer to recipe snippet below. You can also take a printout from our Recipe Snippet.
Mixed Vegetable Curry Recipe – Step by Step
Following are the vegetables required for making Mixed Vegetable Curry Recipe. You will require Boiled Potatoes, Cauliflower, Green Peas and French Beans.Mix one sliced onion, 4 cloves of garlic and 1/2 cup grated coconut in a grinding jar.Add some water and grind the mixture into a smooth paste and keep aside. Make a smooth puree of Tomatoes and keep aside.Heat oil in a non-stick pan and saute jeera on medium high flame. Add all the Vegetables and cook on low flame for 6-7 minutes without putting lid. Add Salt, Red Chili Powder, Turmeric Powder, Coriander Powder and Kitchen King Masala. When the vegetables are done, Switch off the flame and keep them aside.
Now heat oil in another vessel and saute cumin seeds on medium high flame. When the seeds starts crackling, then add prepared paste of onion, garlic and grated coconut. Add ginger-garlic paste and stir continue. Throw in few curry leaves and stir in prepared tomato puree on low flame. Then mix Kashmiri Red chili powder and food color and cook continue for 2-3 minutes.
When the gravy thickens, add water and stir in saute vegetables.
Cook for few more minutes on low flame, adjust the spices as per your taste and garnish this curry with finely chopped coriander leaves. Mixed Vegetable Curry Recipe is ready to serve.
Mixed Vegetable Curry Recipe is made with Cauliflower, Potatoes, Green Peas and French Beans. Here several Healthy Veggies are cooked in spicy Curry of Coconut, Onion and Tomatoes.
2 potatoes, boiled
1 cup french beans, chopped
1/2 cup fresh green peas
1/2 cup cauliflower florets
2 green chilies, slitted
1 medium onion, sliced
4 cloves of garlic
1/2 cup grated coconut
2 medium tomatoes, coarsely chopped
Few curry leaves
1 tbsp ginger-garlic paste
2 tsp cumin seeds (whole jeera)
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp kitchen king masala
1 tsp Kashmiri Red chili powder
1/4 tsp red-orange food color (optional)
4 tbsp cooking oil
Fresh coriander leaves, finely chopped
Salt to taste
Mix one sliced onion, 4 cloves of garlic and 1/2 cup grated coconut in a grinding jar. Add few tablespoons of water and grind into a smooth paste and keep aside.
Chop 2 medium tomatoes coarsely and then make a smooth puree out of it and keep aside.
Heat 2 tbsp of oil in a non-stick pan and saute 1tsp jeera in it on medium high flame, till it pop up. Peel and chop 2 boiled potatoes in medium sized pieces and add in pan, also add 1 cup french beans, 1/2 cup fresh green peas, 1/2 cup cauliflower florets and 2 slitted green chilies.
Saute the vegetables on low flame for 6-7 minutes without putting lid. Add Salt to taste and then mix in all spices powders one by one, such as 1/2 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp kitchen king masala.
Mix it very well and then drizzle few drops of water over the vegetables. Now when the veggies are almost done, switch off the gas and keep them aside.
Heat 2 tbsp of oil in another vessel and 1 tsp of cumin seeds on medium high flame. When the seeds starts crackling, then add prepared paste of onion, garlic and grated coconut.
Stir on low flame for 2-3 minutes and prevent it from burning.
Add 1 tbsp ginger-garlic paste and few curry leaves. Stir in prepared tomato puree and stir continue on low flame. Add 1 tsp Kashmiri Red chili powder along with 1/4 tsp of food color and stir continue for 2-3 minutes.
When the gravy thickens, add 1 cup of water and stir in saute vegetables. Cook for 5 more minutes on low flame, adjust the spices as per your preference and finally garnish with finely chopped coriander leaves.
You can add Paneer, Drumsticks, Carrot and Pumpkin in this curry.
Adjust the spices as per your taste.