Creamy Mixed Vegetable Curry Recipe – Cashew & Raisin Gravy

Last Updated on 4 months by Neha Deshmukh

Creamy Mixed Vegetable Curry Recipe – Cashew & Raisin Gravy

Introduction

There’s just something so comforting about a creamy, flavourful vegetable curry, isn’t there? This one is extra special. It’s a family favourite, and honestly, I first made this when I was trying to impress my in-laws – and it worked! The secret? A rich, luscious gravy made with cashews and raisins. It adds a subtle sweetness and incredible depth of flavour that takes this simple mixed vegetable curry to a whole new level. You’ll absolutely love how easy it is to make, and even more, you’ll love how it tastes!

Why You’ll Love This Recipe

This creamy mixed vegetable curry is a winner for so many reasons! It’s relatively quick to put together – perfect for a weeknight meal. It’s packed with goodness from all those colourful veggies. And, let’s be real, that cashew and raisin gravy is divine. It’s a crowd-pleaser, easily adaptable to your spice preference, and just feels like a warm hug in a bowl.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 6 cups mixed vegetables (cauliflower, beans, carrots)
• 15 whole cashew nuts
• 1 tbsp raisins
• 2 tbsp oil
• 1 tsp cumin seeds
• ½ cup chopped onions
• 1 tbsp ginger garlic paste
• ¼ tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• 2 tbsp canned tomato paste
• 2 tsp kasuri methi
• 1 tsp garam masala
• ¼ cup cream
• 3 tbsp chopped coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Cashew & Raisin Paste – The Heart of the Curry: Soaking the cashews is crucial for a super smooth paste. Don’t skip this step! I usually soak mine in warm water for about 20-30 minutes.
• Mixed Vegetables – Regional & Seasonal Choices: Feel free to get creative with your veggies! I’ve used cauliflower, beans, and carrots here, but peas, potatoes, spinach, or even mushrooms work beautifully. Using seasonal vegetables will always give you the best flavour.
• Kashmiri Chilli Powder – For Colour & Mild Heat: This is my secret weapon for a vibrant red colour and a gentle warmth. It’s not overly spicy, making it perfect for those who prefer milder curries. If you can’t find it, you can substitute with regular chilli powder, but use a little less.
• Kasuri Methi – The Signature Flavour: Don’t underestimate the power of kasuri methi (dried fenugreek leaves)! It adds a unique, slightly bitter, and incredibly fragrant flavour that’s characteristic of many North Indian dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that cashew and raisin paste going. Soak the cashew nuts and raisins in warm water for 15-30 minutes. Then, drain and blend them into a smooth, creamy paste. Set aside.
2. Next, steam your mixed vegetables with about ½ cup of water until they’re tender-crisp. You don’t want them mushy! Once cooked, set them aside.
3. Now, heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle until they become fragrant – about 30 seconds.
4. Add the chopped onions and cook until they turn a lovely golden brown. This takes patience, but it’s worth it for that beautiful flavour base. Stir in the ginger-garlic paste and cook for another minute until fragrant.
5. Time for the spices! Add the turmeric powder, Kashmiri chilli powder, and coriander powder to the onion mixture. Cook for about 30 seconds, stirring constantly, to toast the spices.
6. Add the tomato puree and canned tomato paste and cook for 2 minutes, stirring occasionally. Then, stir in the cashew-raisin paste. This is where the magic starts to happen!
7. Pour in 1.5 cups of water, season with salt, and bring the gravy to a simmer. Let it simmer for 4-5 minutes, allowing the flavours to meld together.
8. Gently fold in the steamed vegetables into the gravy. Add the cream and mix well.
9. Finally, finish with kasuri methi, garam masala, and fresh coriander leaves. Give it a good stir and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Taste the gravy as it simmers and adjust the salt and spices to your liking.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Adaptation: Swap the cream for coconut cream or cashew cream for a delicious vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the labels of your tomato paste and garam masala to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chilli along with the other spices.
• Festival Adaptations (e.g., Navratri-friendly options): Skip the onion and garlic for a Navratri-friendly version. You can add a pinch of asafoetida (hing) for flavour.

Serving Suggestions

This creamy mixed vegetable curry is fantastic served with:

• Steaming hot basmati rice
• Warm, fluffy naan bread
• Roti or chapati
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

• What vegetables work best in this curry? Honestly, almost any vegetable you like! I recommend a mix of textures and colours for the best result.
• Can I make the cashew paste ahead of time? Absolutely! You can make the cashew paste a day or two in advance and store it in the refrigerator.
• How can I adjust the sweetness of the curry? If you prefer a less sweet curry, reduce the amount of raisins or add a squeeze of lemon juice at the end.
• What is Kasuri Methi and can I substitute it? Kasuri methi is dried fenugreek leaves. If you can’t find it, you can try substituting with a teaspoon of dried oregano, but the flavour won’t be quite the same.
• Is it possible to make this curry without cream? Yes, you can! Simply omit the cream, or use a little bit of yogurt for a tangier flavour.