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mix veg curry

Mix veg curry | Restaurant style Mixed Vegetable

Santosh Allada
The best restaurant style Mix Veg curry recipe. It is made by cooking a combination of vegetables in traditional onion-tomato masala, ginger, garlic, spices, and dried herbs. The gravy is silky smooth, rich, and creamy without using cream. Try this once and it will become your family's favorite.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry, Main Course
Cuisine Indian, North Indian
Servings 4 people

Ingredients
  

  • 1 cup Mixed Vegetables fresh or frozen
  • 3 tbsp Oil
  • 2 nos Bay leaf
  • 1 tsp Cumin seeds
  • 2 Medium Onion finely chopped
  • 3 Medium Tomatoes
  • 1/4 cup Cashews + Watermelon seeds
  • 1 tbsp Ginger Garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1-2 tsp Red chili powder I use Everest Tikhalal
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1/4 tsp Kitchen king masala
  • 1 tsp Kasuri Methi dry roast and crush to powder
  • 1 tbsp Tomato Ketchup
  • 1/4 tsp Garam Masala
  • Water
  • Coriander leaves
  • Salt to taste

Instructions
 

  • Soak cashews and watermelon seeds in hot water. Later, grind along with tomatoes.
  • Dry roast kasuri methi on low flame for a few seconds till crisp. Transfer to a bowl and let it cool.
  • Heat oil in a pot or kadai over medium flame. When hot, add bay leaf and cumin seeds. Let them crackle. Next, add finely chopped onions and saute till light golden color.
  • Add ginger-garlic paste and saute till the raw smell goes away.
  • Turn the flame to low and add spice powders, a little turmeric powder, kashmiri chilli powder, kitchen king masala, coriander powder, and little water. Mix well, water will not let the masalas burn. Cook till oil separates.
  • Add tomato and cashew paste. Saute on medium flame till water evaporates and oil separates.
  • Add the chopped veggies and saute for 1-2 minutes. Add the frozen green peas and saute for 30 seconds.
  • Add salt to taste and mix well.
  • Next, add water to the level of veggies. Turn the flame to high and let the water come to a boil.
  • Cover the pan with a lid. Turn the flame to low and simmer the curry for 10-15 minutes or until the veggies and cooked completely.
  • Open the lid and add tomato ketchup, crushed kasuri methi powder, and garam masala. Mix well and simmer the curry for 5 more minutes.
  • Turn off the flame and add chopped coriander leaves. Mix once.
  • Restaurant style Mixed Vegetable Curry is ready. Serve hot with flatbread or rice.

Notes

To make the gravy creamier, you can add milk along with water.
Adjust the spices as per your taste. 
If you like spicy curry, add a few slit or chopped green chilies.
Enjoy the dish when hot. The gravy will thicken as it cools.