Mixed Vegetable Curry | Aloo Matar Gajar

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Easy Mixed vegetable curry recipe

Mix Vegetable Curry is a vegetarian easy to cook curry, made by cooking various vegetables with spices and herbs in a sauce. You can enjoy this one pot dish either as a semi-dry or as a gravy dish, along with roti, rice, raita, and salads.

What is Mixed Vegetable Curry?

Mix veg curry is a healthy North Indian dish, made with various hand-on vegetables (fresh or frozen). These vegetables are simmered in tomato-based gravy along with onion ginger garlic and blend of spices. Here, you have a choice to add different healthy vegetables depending on the season and availability. Carrots, green peas, potatoes and cauliflower are star ingredients of this dish in Pakistan.

Additionally, you can customize this curry with alternatives like sweet corn, mushrooms, broccoli, beans, methi (fenugreek), eggplant, and paneer. But I will add only carrots, potatoes and green peas to make this dish simple and easy for beginners.

It is originated from North Indian cuisine. This tasty dish is great for people who eat vegan or gluten-free food. There are many unique ways of preparing it, such as roasting, steaming, and stir-frying. But I will make mix veg curry in Indian dhaba style.

If you like vegetarian Aloo Matar, Aloo Gobi and Achari Aloo then give them a try. These are the most selling dish in restaurants.

Mix vegetable m recipe zone


How to serve it ?

mixed veggie curry can be served as the main course. There are different ways to present this dish, and below are some of them.

  • With Roti – serve this Indian curry along with warm roti, phulka, naan and paratha. These breads are perfect for scooping up this curry and add crunch to the soft veggies.
  • With Rice – You can also enjoy this curry with different types of rice such as boiled rice, brown rice, Jeera Rice, and pulao. All types of rice will double the taste of this vegetables curry.
  • With Raita and Pickles – To balance the taste, add different types of raita and savory pickles of your choice.
  • With Indian Thali – Pair it as part of Indian traditional thali to fulfil the vegan section. 
  • With Papadums – add crunchy papadum to balance the creamy texture of the curry. 

Mixed vegetable curry recipe

Why You Chose This Recipe

I have made this recipe very simple and easy for you.

  1. Don’t need to saute the vegetables separately or add the yogurt.
  2. Just make the onion, herbs and tomato base sauce/gravy and simmer the vegetables in it.
  3. Easy to adjust the gravy consistency as per your desire. Dry, semi dry or gravy dish.
  4. I suggest you to add cream or any dry fruit just before to serve if you can afford it.
  5. That’s a quick and simple recipe.

mix veg Mreciepezone

Ingredients for Mix Veg Recipe

In this recipe, I have included hands-on kitchen ingredients. The ingredient list is very short and you can also adjust the quantity by following the instructions.

  • Potatoes – consider Yukon Gold or old salty red potatoes for this recipe. Wash and peel them properly and chopped into small pieces.
  • Carrots – add Nantes carrots or any other type of carrot. After washing, peel and chop into small cubes or thin rounds.
  • Green Peas – Take them out from their pods and wash them under runny water.
  • Onion – Peel the outer layer and finely chop it. It helps them mix better into the curry.
  • Tomato – Wash the tomatoes and chop them into a fine paste. You can also blend them to form a soother curry base.
  • Ginger Garlic: Peel and mince ginger and garlic separately.
  • Oil/Ghee – Depending on the availability, use oil or ghee. I will use regular vegetable cooking oil. 
  • Spices – To balance the taste we will combine salt, red chili powder, turmeric, cumin powder, coriander powder and garam masala powder.
  • Fresh coriander leaves – use fresh coriander leaves to garnish the dish. Replace it with kasuri methi if you don’t have fresh coriander.

How to Make Mixed Vegetable Curry

Heat 3 tablespoons of oil in a large deep pan over medium flame. As it heats, add chopped onion.

Pakistan mix vegetable curry recipe

2. Once the onions become translucent (5-7 minutes), add ginger, garlic, green chilies, and tomatoes. Sauté them well on medium heat.

add tomato

3. Next, we will add salt and powder spices in this mixture. Mix the spices well and try to stir continuously.

add spices

4. Sauté the onion tomato mixture well until cooked and the oil separates and comes to the surface. If mixture is not cooked yet, add some water to the mixture to avoid sticking the pan. Now saute it well until the oil separates.

cook until masala is ready

5. Moreover, we will add chopped carrots in this masala and stir well for 2 to 3 minutes by maintaining medium to low temperature.

6. It’s time to combine green peas with carrots and cook them for 3 minutes at medium low heat. But don’t forget to stir continuously.

mix veg recipe dhaba style - Add green Peas

7. Add potatoes and mix thoroughly. Cook for 2 minutes, then pour in half a cup of water. Cover and simmer on low heat for 15 minutes. But keep stirring occasionally.

mixed vegetable curry restaurant style -Add potatoes

Note: I am making semi dry mix vegetable recipe in dhaba style so I will not add too much water. But if you want more gravy then add more 1/2 cup of water.

mix vegetable

8. Check the vegetables tenderness after 15 minutes. I hope the vegetable are well cooked and not mushy. Follow the pictures to check the tenderness.

Check tenderness of vegetables

9. Finally add garam masala and stir well and garnish this curry with kasuri methi or coriander leaves.

Authentic Mix vegetable recipe

10. You can also garnish it with 4 to 5 pieces of paneer, cashews or fried onion.

Instant Pot (Step-by-Step Instructions)

  1. Turn on Pot – First of all, we will turn on the Instant pot and press saute mode. Saute the cumin in pre heated 3 tablespoons of oil. Saute it for 20 to 30 seconds.
  2. Add Onion – Now, we will add chopped onion, minced ginger and garlic. Cook it until soft and aromatic about 1 to 2 minutes.
  3. Combine tomato and spices – I will add chopped or pureed tomatoes to instant pot pan, and mix well. Add all powdered spices (mentioned in the ingredients) as well. Keep stirring, and if it sticks to the pot, then add some water to avoid burning.
  4. Incorporate Vegetables – Cook the sauce or gravy until oil separates from the mixture. Now, add potatoes, carrots and green peas and mix well. Ensure the vegetables are coated well with the tomato mixture.
  5. Add water – Stir the vegetables for 2 to 3 minutes and add half cup of water or according to your desired consistency. Remember that the vegetables will also release their own water.
  6. Seal the lid – After adding water, mix the vegetables well and secure the instant pot lid. Please properly set the valve to sealing and cook on high pressure for 4-5 minutes. But normally It takes 10-15 minutes to build pressure first.
  7. Release the Pressure – Once done and it beeps, carefully do a quick release to vent the steam.
  8. Check Vegetable – If veggies are cooked then no problem if the veggies are undercooked, cook for 1 to 2 more minutes. Then add garam masala and adjust spice to taste.
  9. Ready to Serve – Garnish it and serve it with warn roti or rice.

How To Store and Reheat

Store in the fridge for 3-4 days in airtight container. Reheat in the microwave or on the stove, adding water if needed.

Expert Cooking Tips

  • Seasonal Vegetables – always try to opt for fresh and seasonal vegetables for the best flavor.
  • Chopping – Chop all vegetables before starting to cook to avoid delays and sudden burns.
  • Potatoes – Dice potatoes small and other veggies larger, as potatoes take longer to cook.
  • Blanch or Roast – If you are running short on time, you can either blanch the vegetables or roast them in a separate bowl to save time.
  • Creamier Texture – Add heavy cream or coconut milk to give a creamier texture just before to serving. It also makes the dish more appealing.
  • Paneer and Cashews – Add roasted paneer cubes or presoaked and balanced cashews to elevate the taste of mix vegetable recipe.
  • Gravy Thickness – The thickness of the curry always depends on what to serve along with the dish. So, adjust it accordingly. If you are going to eat it with roti, make dry sabji recipe. If you are going to eat our restaurant style vegetable curry with rice, then make it with more gravy.
  • Avoid making ahead – freezing changes the taste, and reheating can make veggies mushy.
  • Frozen Vegetables – defrost them first, otherwise it will destroy taste. The frozen vegetable also takes less time to cook.

Troubleshooting Tips and Tricks

ProblemTroubleshooting Tips
My Curry is too waterySimmer uncovered to reduce liquid,
Why Vegetables are overcooked and mushyAdd carrots, green peas earlier and potato later in the cooking process.
My Curry is too spicyCombine spoonful of yogurt or coconut milk or cream.
Why Vegetables are undercookedCover the pan and let it simmer longer, checking periodically until desired tenderness is reached.

FAQs

How mixed vegetable curry recipe is made?

North Indian veg curry is a famous dish of Punjab. It is quick and simple to prepare with variety of veggies. Vegetables (Fresh or Frozen) are cooked in a sauce, that is made with onion, tomato, ginger, garlic and seasoned with a common blend of spices.

What are main ingredients of this Curry?

It is composed of a variety of vegetables: cauliflower, beans, carrots, potatoes, green beans, peas, corn, bell peppers, and broccoli. The specific combination can vary depending on vegetable season and availability.

Should vegetables be pre-cooked before adding them to curry?

It depends on the vegetable and recipe. Harder vegetables might need pre-cooking to soften. You can saute or blanch them to save time.

Is this dish healthy to consume?

Yes, it is because vegetables are healthy to eat. Both fresh and frozen types are full of important nutrients. Frozen vegetables are as healthy as fresh ones because freezing preserves their nutrients. Eating a variety of vegetables helps you get the nutrients you need for good health.

Conclusion

Warping up, this mix veg recipe is one of my favorite curries. I’ve detailed every step for you. I hope you enjoy making this recipe. The images and videos should be really helpful. If you need more assistance or face any issues, please don’t hesitate to reach out.

Recipe Card

Mix Vegetable Curry Recipe

This is a vegetarian curry easy to cook curry, made by cooking various vegetables with spices and herbs in a sauce. You can enjoy this one pot dish either as a semi-dry or as a gravy dish, along with roti, rice, raita, and salads.
Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: Mix vegetable recipe, Mixed vegetable curry recipe
Yield: 6 People

Equipment

  • 1 Deep Sauce Pan

Materials

  • 250 Grams Chopped Carrots
  • 250 Grams Green Peas
  • 250 Grams Chopped Potatoes
  • 3-4 tbsp Oil
  • 2 Medium Chopped Onion
  • 2 Large Tomato Chopped
  • 1 tbsp Grated Ginger
  • 1 tbsp Chopped Garlic
  • 1 small bunch Fresh Coriander Leaves
  • 1 tbsp. Salt or as Required
  • 1 & 1/2 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 Tbsp Garam Masala Powder
  • 1/2 cup Water or As Required
  • 200 grams Yogurt – Optional
  • 15 Pcs Roasted Cashews – Optional

Instructions

  • Heat 3 tablespoons of oil in a large deep pan over medium flame. As it heats, add chopped onion.
  • Once the onions become translucent (5-7 minutes), add ginger, garlic, green chilies, and tomatoes. Sauté them well on medium heat.
  • Next, we will add salt and powder spices in this mixture. Mix the spices well and try to stir continuously.
  • Sauté the onion tomato mixture well until cooked and the oil separates and comes to the surface. If mixture is not cooked yet, add some water to the mixture to avoid sticking the pan. Now saute it well until the oil separates.
  • Moreover, we will add chopped carrots in this masala and stir well for 2 to 3 minutes by maintaining medium to low temperature.
  • It’s time to combine green peas with carrots and cook them for 3 minutes at medium low heat. But don’t forget to stir continuously.
  • Add potatoes and mix thoroughly. Cook for 2 minutes, then pour in half a cup of water. Cover and simmer on low heat for 15 minutes. But keep stirring occasionally.
  • Note: I am making semi dry mix vegetable recipe in dhaba style so I will not add too much water. But if you want more gravy then add more 1/2 cup of water.
  • Check the vegetables tenderness after 15 minutes. I hope the vegetable are well cooked and not mushy. Follow the pictures to check the tenderness.
  • Finally add garam masala and stir well and garnish this curry with kasuri methi or coriander leaves.
  • You can also garnish it with 4 to 5 pieces of paneer, cashews or fried onion.

Video

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