Mixed Vegetable Curry
A delicious curry made with a variety of seasonal vegetables simmered in a rich and flavorful tomato-onion gravy, spiced with traditional Indian seasonings.
Ingredients
- 2 Seasonal vegetables (carrots, beans, peas, potatoes, cauliflower, bell peppers)
- 1 Onion
- 2 Tomatoes
- 1 teaspoon Ginger-garlic paste
- 2 Green chilies
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powde
- 1/2 teaspoon Garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- 2 tablespoons Oil
Instructions
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Sauté the onions until golden brown. Add ginger-garlic paste and green chilies. Cook until aromatic.
- Stir in the tomato puree and cook until the oil separates.
- Add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add the chopped vegetables and stir-fry for 3–4 minutes.
- Add a splash of water, cover, and let it simmer on low heat until the vegetables are cooked through but not mushy.
- Sprinkle garam masala and mix. Adjust salt and spices as needed.
- Garnish with fresh coriander leaves and serve hot with rice, roti, or naan.
Note
- Use a mix of fresh, seasonal vegetables for the best flavor and nutrition.
- Adjust the spice levels according to preference.
- You can add coconut milk or cream for a richer curry.