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Mix Veg Curry is a versatile Indian dish that combines the goodness of multiple vegetables in a single pot. It’s a popular choice in homes and restaurants alike, as it’s both nutritious and comforting. The base is a spiced onion-tomato gravy enriched with aromatic spices, making it rich in flavor yet simple to prepare.
This curry is adaptable—you can use seasonal vegetables like carrots, beans, peas, potatoes, cauliflower, capsicum, and even corn. The dish gets its depth from sautéed onions, ginger-garlic, and tomatoes cooked down into a smooth masala, then balanced with everyday Indian spices like turmeric, coriander, and garam masala.
The best part is that it’s highly customizable. You can make it dry, semi-gravy, or full gravy depending on how you want to serve it. For a restaurant-style touch, a splash of cream or cashew paste can be added at the end for richness. It’s nutritious, vibrant, and a great way to include multiple vegetables in your daily diet.
Wash, peel, and chop all the vegetables into bite-sized pieces. Parboil or steam them until just tender. Set aside.
Heat oil in a pan. Add cumin seeds and bay leaf. Let them crackle.
Add chopped onion and sauté until golden brown.
Add ginger-garlic paste and slit green chilli. Fry for a minute until aromatic.
Add tomato puree. Cook until oil separates.
Add turmeric, red chilli powder, coriander powder, and salt. Mix well and cook for 2 minutes.
Add parboiled vegetables. Mix gently so they’re coated with the masala.
Pour in water and simmer for 8–10 minutes until the curry thickens.
Sprinkle garam masala and stir. If using, add fresh cream for a richer flavor.
Garnish with coriander leaves and serve hot with roti, paratha, or rice.
Chop vegetables uniformly for even cooking.
For a richer restaurant-style version, add cashew paste (4–5 soaked cashews blended with water) along with the tomato puree.
Don’t overcook vegetables—they should stay slightly firm for best texture.
You can add paneer cubes or tofu for extra protein.
Adjust spice levels by varying chilli and garam masala to your taste.
Yes, just skip cream or replace it with coconut milk for a creamy vegan version.
Firm vegetables like carrots, beans, peas, cauliflower, and capsicum are ideal. Avoid watery veggies like cucumber or zucchini.
Yes, the curry can be refrigerated for 2 days. Reheat with a splash of water before serving.
Yes, sauté the masala in the cooker, add vegetables and water, then cook for 1 whistle on low heat.
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