Mixed vegetable curry is a hearty, nutritious, and flavorful dish made with a variety of vegetables cooked in a blend of aromatic spices. It’s a versatile dish that can be served with rice, roti, or paratha. Here’s a simple and delicious recipe for mixed vegetables:

Ingredients:

• Vegetables (you can use a variety of vegetables such as):
  • 1 cup potatoes, cubed
  • 1/2 cup carrots, chopped
  • 1/2 cup cauliflower florets
  • 1/2 cup green beans, chopped
  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup bell pepper, chopped (optional)
  • 1/2 cup tomatoes, chopped
  • 1/2 cup onion, finely chopped
  • 1 tablespoon ginger-garlic paste
• Spices:
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • 1 teaspoon amchur powder (dry mango powder) or lemon juice (optional for tang)
• Other ingredients:
  • 2 tablespoons oil (vegetable oil or ghee)
  • Fresh cilantro (coriander leaves) for garnish

Instructions:

1. Prepare the Vegetables:

• Wash and peel (if necessary) all the vegetables.
• Chop the vegetables into bite-sized pieces. You can use any combination of seasonal vegetables based on availability and preference. Carrots, potatoes, peas, beans, cauliflower, and bell peppers work well together.

2. Heat Oil and Temper Spices:

• In a large pan or wok, heat the oil over medium heat.
• Add the cumin seeds and let them splutter for a few seconds.
• Add the finely chopped onions and sauté until they turn golden brown (about 5-6 minutes).
• Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

3. Add Tomatoes and Spices:

• Add the chopped tomatoes to the pan and cook until they soften and turn pulpy (about 3-4 minutes).
• Now, add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine and cook the spices for another minute or two.

4. Cook the Vegetables:

• Add the chopped vegetables (carrots, potatoes, cauliflower, peas, etc.) to the pan and mix well.
• Add a little water (about 1/4 to 1/2 cup) to help the vegetables cook.
• Cover the pan and cook on medium heat for about 15-20 minutes or until the vegetables are tender. Stir occasionally to ensure the vegetables do not burn and are cooked evenly.

5. Finish the Dish:

• Once the vegetables are tender, check the seasoning and adjust the salt or spice levels according to your taste.
• Add garam masala powder and amchur powder (or lemon juice) and give everything a good stir. This adds a burst of flavor and a tangy note to the dish.

6. Garnish and Serve:

• Garnish with fresh cilantro leaves.
• Serve the mixed vegetables hot with roti, naan, paratha, or rice.

Tips:

• You can adjust the amount of water based on how dry or curry-like you want the dish to be.
• If you prefer a thicker consistency, mash some of the cooked vegetables while stirring, or cook without adding much water.
• You can add other vegetables like zucchini, eggplant, or green peas, depending on availability and preference.
• For a richer flavor, you can add a tablespoon of cream or yogurt towards the end of cooking.

Enjoy your Mixed Vegetable Curry! It’s a nutritious, satisfying, and easy-to-make dish perfect for any meal.

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