Mix Veg Recipe – A Wholesome & Flavorful Indian Curry
Mix Veg Curry is a classic North Indian dish that brings together a medley of fresh vegetables cooked in a rich, spiced gravy. This one-pot recipe is not only flavorful and aromatic but also incredibly nutritious. Whether served at family dinners or festive occasions, Mix Veg is a crowd-pleaser that pairs perfectly with roti, paratha, naan, or rice.
In this blog, we’ll explore a detailed, step-by-step recipe for restaurant-style Mixed Vegetable Curry, complete with ingredient notes, cooking tips, and variations to make it your own.
Why You’ll Love This Mix Veg Recipe
- Packed with nutrition from a variety of seasonal vegetables
- Easy to customize with vegetables of your choice
- Perfect for lunch, dinner, or special gatherings
- Vegan-friendly option available
- Restaurant-style taste at home
Ingredients for Mix Veg Curry
Here’s everything you’ll need to prepare this wholesome dish:
For the Base:
- 3 tablespoons oil (vegetable, sunflower, or peanut oil)
- 1 teaspoon cumin seeds
- ½ cup chopped onions
- 1 teaspoon ginger-garlic paste
- 1 cup chopped tomatoes (fresh and ripe)
Spices:
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder (for color and mild heat)
- 2 teaspoons coriander powder
- ½ teaspoon garam masala
- Salt to taste
Vegetables (you can mix and match based on availability):
- ½ cup carrots (chopped)
- ½ cup green peas
- ½ cup green beans (chopped)
- ½ cup potatoes (cubed)
- ½ cup cauliflower florets
- ½ bell pepper (capsicum) (optional)
Liquids & Garnish:
- 1 cup water (adjust for consistency)
- 2 tablespoons cream or coconut cream (optional, for richness)
- Fresh coriander leaves (for garnish)
How to Make Mixed Vegetable Curry (Step-by-Step)
1. Sauté the Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for 1–2 minutes until the raw smell disappears.
2. Prepare the Masala Base
Add the chopped tomatoes and cook until they soften and release oil. Stir occasionally to avoid burning. Now add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala until fragrant and oil starts to separate.
3. Add the Vegetables
Toss in all your chopped vegetables. Stir well so the masala coats each piece. Sauté for 2–3 minutes to allow the flavors to start infusing.
4. Simmer to Perfection
Pour in 1 cup of water. Mix thoroughly, cover the pan, and let it simmer on low-medium heat for about 15–20 minutes or until the vegetables are cooked and tender.
5. Add Cream & Garam Masala
Once the vegetables are done, add garam masala and stir in the cream (or coconut cream if making vegan). Simmer uncovered for 2–3 more minutes to allow the curry to thicken and the flavors to come together.
6. Garnish and Serve
Turn off the heat and garnish with chopped coriander leaves. Serve hot with chapati, paratha, jeera rice, or plain basmati rice.
Tips & Variations
- You can add paneer cubes for a richer, protein-packed version.
- Coconut milk can be used instead of cream for a vegan touch.
- Avoid overcooking the vegetables to maintain some crunch and texture.
- You can make the curry ahead of time—it tastes even better the next day!
What to Serve with Mix Veg Curry
This curry is extremely versatile. Serve it with:
Final Thoughts
Mixed Vegetable Curry is a delicious way to incorporate a variety of vegetables into your meal while enjoying the comfort of home-style Indian cooking. With its vibrant flavors, creamy texture, and adaptability, this dish is a must-have in your Indian recipe collection.
Whether you’re a beginner or a seasoned cook, this Mix Veg Recipe is sure to delight your taste buds and impress your guests.
FAQs about Mix Veg Curry
Q: Can I use frozen vegetables?
Yes, frozen mixed vegetables work well. Just thaw them before cooking to retain texture.
Q: Can I skip cream?
Absolutely. The dish will still be flavorful without cream, though cream adds richness.
Q: How long can I store it?
You can refrigerate leftovers for up to 2 days. Reheat on the stove with a splash of water or cream.
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