Mixed Vegetable Curry Recipe – Easy Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Mixed Vegetable Curry Recipe – Easy Indian Comfort Food

Hey everyone! If you’re craving a warm, comforting, and flavorful meal, you’ve come to the right place. This mixed vegetable curry (or sabzi as we often call it at home!) is a staple in my kitchen. It’s the kind of dish my mom used to make on busy weeknights, and now it’s my go-to when I want something satisfying without spending hours in the kitchen. It’s seriously good, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This mixed vegetable curry is a winner for so many reasons! It’s incredibly easy to make – perfect for beginner cooks. It’s also wonderfully versatile; you can use almost any combination of vegetables you have on hand. Plus, it’s packed with flavor, thanks to a beautiful blend of Indian spices. Honestly, it’s just pure comfort in a bowl.

Ingredients

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

• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 0.5 cup chopped onions (about 80g)
• 1 teaspoon ginger-garlic paste
• 1 cup finely chopped tomatoes (about 150g)
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon Kashmiri chili powder
• 0.5 teaspoon garam masala
• 2 teaspoons coriander powder
• 2 cups mixed vegetables (about 300g) – I like using potatoes, carrots, cauliflower, and beans!
• 1 green chili, finely chopped (adjust to your spice preference!)
• 0.5 cup green peas (about 120g)
• 1.5 cups water (360ml)
• 2 tablespoons cream (optional)
• 3 tablespoons cilantro, chopped for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Oil: Don’t underestimate the importance of the oil!
• Cumin Seeds: These little seeds are essential for that authentic Indian flavor.
• Kashmiri Chili Powder: This isn’t about heat; it’s about color!
• Garam Masala: Every family has their favorite blend.
• Mixed Vegetables: Feel free to get creative here.

Oil Varieties for Indian Cooking

Choosing the right oil is key. Traditionally, we use mustard oil for a pungent flavor, especially in North India. However, it has a strong taste that isn’t for everyone. Neutral oils like vegetable oil, canola oil, or sunflower oil work perfectly well. I often use sunflower oil for its mild flavor and high smoke point. (About 45ml for conversions!)

The Significance of Cumin Seeds in Indian Cuisine

Cumin seeds aren’t just a flavor boost; they’re a digestive aid! In Ayurveda, they’re believed to help with bloating and indigestion. When you add them to hot oil, they release a wonderful aroma that forms the base of so many Indian dishes.

Understanding Kashmiri Chili Powder: Color and Flavor

Kashmiri chili powder is a game-changer. It gives your curry a beautiful, vibrant red color without adding much heat. It has a mild, fruity flavor that complements the other spices perfectly. If you can’t find it, you can substitute with regular chili powder, but use less!

Regional Variations in Garam Masala

Garam masala isn’t a single spice blend; it varies from region to region, and even from household to household! Some blends include black cardamom, cloves, cinnamon, and nutmeg. Feel free to use your favorite store-bought blend or make your own.

Choosing the Freshest Mixed Vegetables

The fresher the vegetables, the better the flavor. Look for vegetables that are firm, brightly colored, and free from blemishes. I love using seasonal vegetables whenever possible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start with the base: Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them crackle – this usually takes about 30 seconds.
2. Sauté the aromatics: Add the chopped onions and sauté until they turn golden brown. This takes about 5-7 minutes. Then, add the ginger-garlic paste and cook for another minute until fragrant.
3. Build the flavor: Mix in the chopped tomatoes and cook until they become pulpy. Add the turmeric powder, Kashmiri chili powder, garam masala, and coriander powder. Sauté for another minute, stirring constantly to prevent burning.
4. Add the veggies: Add the mixed vegetables, green chili, and green peas to the pan. Pour in the water, season with salt, and stir well to combine.
5. Simmer to perfection: Cover the pan and simmer for about 15-20 minutes, or until the vegetables are half-cooked.
6. Creamy finish (optional): If you like a richer curry, stir in the cream or milk during the last 5 minutes of cooking.
7. Final touches: Continue cooking until the vegetables are tender. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan – cook in batches if necessary.
• Taste and adjust the seasoning as you go.
• A splash of lemon juice at the end brightens up the flavors.

Variations

• Vegan Mixed Vegetable Curry: Simply skip the cream! It’s delicious without it. My friend, Priya, who’s vegan, always makes it this way.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients of your garam masala to ensure it doesn’t contain any gluten-based additives.
• Adjusting the Spice Level: If you like it spicier, add more green chilies or a pinch of cayenne pepper. If you prefer milder flavors, reduce the amount of chili powder.
• Festival Adaptations (Navratri/Diwali): During Navratri, you can skip the onions and garlic for a vrat (fasting) friendly version. For Diwali, you can add a touch of sweetness with a teaspoon of sugar.

Serving Suggestions

This mixed vegetable curry is fantastic with:

• Steaming hot rice (basmati is my favorite!)
• Warm rotis or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together!

FAQs

What type of oil is best for making this curry?

You can use vegetable oil, canola oil, sunflower oil, or even mustard oil if you like a strong flavor.

Can I use frozen vegetables in this recipe?

Yes, absolutely! Just add them directly to the pan and adjust the cooking time accordingly.

How can I make this curry thicker?

You can mash a few of the cooked vegetables or add a teaspoon of cornstarch mixed with water.

What is the best way to store leftover curry?

Store it in an airtight container in the refrigerator for up to 3 days.

Can I make this curry ahead of time?

Yes! You can make it a day or two in advance. The flavors will develop even more.

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