Creamy Mixed Vegetable Curry Recipe – Authentic Indian Style

Last Updated on 5 months ago by Neha Deshmukh

Creamy Mixed Vegetable Curry Recipe – Authentic Indian Style

Introduction

Oh, this curry! It’s one of those dishes that just feels like home. I first made this creamy mixed vegetable curry when I was just starting to experiment in the kitchen, and it quickly became a family favorite. It’s comforting, flavorful, and surprisingly easy to make – perfect for a weeknight dinner or a special occasion. Get ready to dive into a world of aromatic spices and tender vegetables!

Why You’ll Love This Recipe

This isn’t just another vegetable curry. It’s a hug in a bowl! Here’s what makes it special:

• Rich & Creamy: The fresh cream adds a luxurious texture that elevates the whole dish.
• Flavorful Spice Blend: A carefully balanced blend of spices creates a truly authentic Indian taste.
• Versatile: You can easily adapt it to use your favorite vegetables or adjust the spice level.
• Relatively Quick: Ready in under an hour, making it perfect for busy schedules.

Ingredients

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

• 2 cups mixed vegetables (potatoes, carrots, peas, beans)
• ½ cup cauliflower florets
• 4 medium tomatoes
• 2 cups water
• ¼ cup fresh cream
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1 tablespoon coriander leaves, chopped
• Salt to taste
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 medium onion, finely chopped

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your curry turns out perfectly:

• Tomatoes: Choosing the Right Variety – Ripe, juicy tomatoes are key. Roma or plum tomatoes work beautifully because they have less water content. If you’re using regular tomatoes, you might need to cook the puree a little longer to reduce the liquid.
• Mixed Vegetables: Seasonal Options & Regional Preferences – Feel free to get creative! I love using a mix of potatoes, carrots, peas, and beans, but you can add or substitute with whatever vegetables are in season. In the winter, I often add some root vegetables like turnips or parsnips.
• Spices: The Heart of Indian Flavor – Garam Masala & Kasoori Methi – Garam masala is a blend of warming spices, and every family has their own version. Kasoori methi adds a unique, slightly bitter flavor that’s essential for an authentic taste. Don’t skip it if you can help it!
• Cream: Full Fat vs. Low Fat – Impact on Texture – Full-fat cream will give you the richest, most luxurious texture. However, you can use low-fat cream or even coconut cream for a lighter option. Just be aware that the curry might not be quite as thick.
• Oil: Traditional Oils Used in Indian Cooking – Traditionally, we use mustard oil or ghee (clarified butter) for Indian cooking. But vegetable oil or canola oil work just fine too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and roughly chop the tomatoes, then puree them in a blender without adding any water. Set the tomato puree aside.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance in the oil!
3. Add the ginger-garlic paste and finely chopped onions. Sauté until the onions turn golden brown and fragrant. This usually takes about 5-7 minutes.
4. Pour in the tomato puree and cook for another 5-7 minutes, stirring occasionally, until the raw aroma of the tomatoes disappears.
5. Now, it’s spice time! Stir in the turmeric powder, red chilli powder, coriander powder, and garam masala powder. Cook for a minute or two, stirring constantly, to toast the spices.
6. Add the cubed mixed vegetables (except the cauliflower) and sauté briefly for about 2-3 minutes.
7. Pour in 2 cups of water, adjust the salt to your liking, and close the pressure cooker lid. Cook for 2 whistles on medium heat.
8. Let the pressure release naturally. Once the pressure is released, open the lid and add the cauliflower florets.
9. Simmer for another 5-7 minutes, or until the cauliflower is tender.
10. Gently blend in the fresh cream and cook for a couple of minutes, until the oil starts to separate from the curry. This is a sign that it’s beautifully cooked!
11. Finally, finish with a sprinkle of crushed kasoori methi and chopped coriander leaves. Serve hot with rice or naan.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook it in two batches.
• Adjust the amount of red chilli powder to control the spice level.
• For a richer flavor, you can add a tablespoon of ghee along with the oil.

Variations

• Vegan Adaptation: Swap the fresh 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 ingredients in your garam masala to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment: My family prefers a medium spice level, but feel free to adjust the amount of red chilli powder to suit your taste. For mild, use ½ teaspoon; for hot, use 1 ½ teaspoons.
• Festival Adaptations: During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, you can add a handful of cashews and raisins for a festive touch.

Serving Suggestions

This curry is fantastic 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 flavors meld together!

FAQs

• What type of oil is best for making this curry? Traditionally, mustard oil or ghee are used, but vegetable or canola oil work well too.
• Can I use frozen vegetables in this recipe? Yes, you can! Just add them directly to the pressure cooker along with the water. You might need to adjust the cooking time slightly.
• How can I adjust the thickness of the curry? If the curry is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes without the lid to allow some of the liquid to evaporate.
• What is kasoori methi and can I substitute it? Kasoori methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate, but you can try substituting it with a pinch of dried oregano or basil in a pinch.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavors will develop even more over time.