Frozen Vegetable Curry Recipe – Authentic Indian Kasuri Methi Delight

Last Updated on 4 months by Neha Deshmukh

Frozen Vegetable Curry Recipe – Authentic Indian Kasuri Methi Delight

Hey everyone! If you’re anything like me, sometimes you just need a comforting, flavorful curry, but don’t always have a ton of fresh produce on hand. That’s where this frozen vegetable curry comes in! It’s a lifesaver on busy weeknights, and honestly, it tastes just as good – if not better – than some of the ones I’ve had in restaurants. I first made this when I was a student and needed something quick, easy, and satisfying, and it’s been a staple ever since. Let’s get cooking!

Why You’ll Love This Recipe

This frozen vegetable curry is a total winner for so many reasons. It’s incredibly easy to make, ready in under 30 minutes, and uses ingredients you probably already have in your pantry. Plus, the kasuri methi (dried fenugreek leaves) adds a unique, authentic flavor that really elevates the dish. It’s a fantastic way to get your veggies in, and it’s perfect with roti, paratha, or even a simple bowl of rice.

Ingredients

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

• ¾ cup frozen vegetables
• 1 tbsp ghee
• ½ tsp cumin seeds
• 1 tsp ginger garlic paste
• 1 small onion
• 1 green chilli
• 2 cashews (soaked)
• 1 tbsp yogurt
• 1 tbsp grated coconut
• 1 small tomato (pureed) – about 60ml
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp Kashmiri chilli powder
• ¼ tsp garam masala powder
• 1 tsp Kasuri methi
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Frozen Vegetables: Types & Freshness

You can really use any mix of frozen veggies you like! I usually go for a blend of peas, carrots, beans, and cauliflower. Just make sure they’re good quality – avoid bags with a lot of ice crystals, as that can mean they’ve been frozen for a long time.

Ghee: The Flavor Base – Alternatives for Vegan Options

Ghee adds a beautiful richness to this curry. If you don’t have ghee, you can substitute with vegetable oil or coconut oil. For a vegan option, definitely go with coconut oil – it adds a lovely flavor! About 15ml of oil is equivalent to 1 tbsp of ghee.

Kasuri Methi: The Secret to Authentic Flavor

Kasuri methi is key to getting that authentic Indian flavor. It has a slightly bitter, earthy taste that really complements the spices. You can find it at most Indian grocery stores, or online. Don’t skip this one if you can help it!

Regional Variations in Spice Blends

Every family has their own little twist on curry spice blends! Feel free to adjust the amounts of coriander, turmeric, and chilli powder to your liking. Some people also add a pinch of asafoetida (hing) for extra depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s thaw those frozen veggies. Soak them in hot water for about 10 minutes, or until they’re completely thawed. Drain them well and set aside.
2. Now, let’s make the paste. Grind the onion, green chilli, soaked cashews, yogurt, and grated coconut into a smooth paste. A little water can help if needed.
3. Heat the ghee in a saucepan over medium heat. Once it’s hot, add the cumin seeds and let them splutter – this releases their amazing aroma!
4. Add the ginger garlic paste and sauté for just a minute or so, until it smells fragrant. Be careful not to burn it!
5. Pour in the ground paste and cook for 5-7 minutes, stirring occasionally, until the raw smell disappears. This is an important step – it builds the flavor base.
6. Stir in the tomato puree, coriander powder, turmeric powder, Kashmiri chilli powder, and garam masala. Cook for another 2-3 minutes, stirring constantly, until everything is well combined.
7. Add the thawed vegetables and about ½ cup (120ml) of water. Bring the curry to a boil, then reduce the heat and simmer for 5 minutes, or until the vegetables are tender and the curry has thickened.
8. Finally, crush the kasuri methi between your palms and sprinkle it into the curry. Mix well and simmer for another minute.
9. Season with salt to taste and serve hot with chapati or paratha.

Expert Tips

Here are a few tips to help you make the best frozen vegetable curry ever:

Achieving the Perfect Curry Consistency

If your curry is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer it for a few more minutes, uncovered, to allow some of the liquid to evaporate.

Blooming Spices for Maximum Flavor

Sautéing the spices in ghee (or oil) helps to “bloom” them, releasing their full flavor potential. Don’t rush this step!

Using Fresh vs. Frozen Vegetables

While this recipe is designed for frozen veggies, you can absolutely use fresh ones! Just adjust the cooking time accordingly – fresh vegetables will take a little longer to cook.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Frozen Vegetable Curry: Use coconut oil instead of ghee and substitute the yogurt with coconut yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of green chilli and Kashmiri chilli powder to control the heat. For a milder curry, remove the seeds from the chilli. For a spicier curry, add a pinch of cayenne pepper.
• Festival Adaptations (Navratri, Janmashtami): During fasting periods, you can skip the onion and garlic, and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This curry is amazing with:

• Warm roti or paratha
• Steamed basmati rice
• A side of raita (yogurt dip)
• A sprinkle of fresh coriander leaves

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep for up to 2 months.

FAQs

Let’s answer some common questions:

What type of frozen vegetables work best in this curry?

A mix of peas, carrots, beans, and cauliflower is a classic choice, but feel free to experiment!

Can I make this curry ahead of time?

Yes! The flavors actually develop even more overnight.

How can I adjust the thickness of the curry?

Add more water to thin it out, or simmer it longer to thicken it.

What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves. You can find it at Indian grocery stores or online.

Can I use coconut milk instead of yogurt for a richer flavor?

Absolutely! Coconut milk will add a lovely creaminess and sweetness to the curry.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!