Mixed Vegetable Curry / Vegetable Curry / Mixed Veg Curry

Mixed Vegetable Curry / Vegetable Curry / Mixed Veg Curry

Dinners are always special in our home. After a day long of hard work, everybody wants a yummy meal and a good night's sleep. This is what relaxes a man, especially the head of the family who
holds a lot of burdens on his shoulders. In our house, the breakfast is done in such a hurry and lunch in their place of work - office or schools. Its only during the dinner time that we ( my man, kids and myself ) get together and have a lovely time. Hence, I always try to make our dinners special. Needless to say about Friday dinners. They are more special as its the start of the weekend meal.

Today's post is one such attempt to make one Friday dinner special. Mixed vegetable curry is a creamy and rich curry which is extremely delicious. This goes well with chapathi, roti, naan or any other Indian flat bread. This is also perfect as a side with any mild flavored rice like palak rice, Methi Peas Rice, aloo methi rice, cauliflower channa rice, etc.,.You can also check my other curries like paneer burji, paneer capsicum curry.

The spices that go in the preparation of this mixed vegetable curry are unique and gives a lot of flavour for this curry. It tastes similar to the Mixed Veg Kadai, but not exactly the same. Milk that is added at the end of the preparation gives a richness to the curry making it creamy and keeps you licking your fingers. My kids just loved this curry. Here is my version of the mixed vegetable curry.

Preparation

Chop all the veggies and keep them ready.

                     


Roast dry red chillies on low flame until they change colour to patches of black. Keep stirring continuously to avoid burning. Remove to another plate and keep aside.

Dry roast the black pepper corns for 2 minutes and transfer to another plate. Be very careful not to burn the spices when roasting. Always roast them on a low flame and keep stirring continuously. Any spice over- roasting ( burning ) leaves a bitter taste on the curry. Hence, be careful to roast the spices properly. Keep this aside.

Dry roast coriander seeds until you get a nice aroma and the colour changes to golden brown. Transfer to another plate and keep aside.

Dry roast the cumin seeds until you get a nice aroma.

Dry roast the fennel seeds as well until they turn crispy.

Take all these roasted ingredients in a plate and keep aside. Allow them to cool.

Take water in a vessel and put it on high flame. Let it come to a boil.

When they start boiling, start adding your veggies one by one starting with potatoes.

After a minute, add carrots.

After a minute add green beans.

After a minute, now add cauliflower florets and switch off the flame.

Add the whole tomatoes and allow them to cool. Keep aside.

Grind the spices that were roasted to a fine powder.

Check if you are able to peel the skin of the tomatoes that are being blanched in the hot water. If yes, peel the skin of the tomatoes and grind them to a puree. Else, wait until you are able to peel the skin.

Once done, strain the veggies from the water. Do not throw away the water. This is the vegetable stock that can be used for preparing this curry or chapathi dough or for any other curry preparation.

Heat oil and ghee in a pan.

Add the ground spice powder and mix it well.

Sauté for a minute and add chilli powder. Give it a nice mix.

Now add the diced onions and fry for 2 minutes.

Add ginger garlic paste and fry until the onions turn translucent.

Add the blanched veggies and turmeric powder.

Add salt and mix it well. Cook for 4-5 minutes covered stirring in between.

Now add tomato puree and mix it well.

Add enough water as per the consistency you desire and let it come to a boil.

Add capsicum and paneer pieces and cook for a few more minutes. You can use homemade paneer as well which is very soft.

Add garam masala powder. Check for salt and spice. If you want it more spicy, add more chilli powder.

Now add chilled milk slowly and keep mixing. Be careful not to curdle the milk.

Add tomato sauce and kasuri methi. Add a dash of dried mint leaves as well for extra flavour. This is purely optional.

Put in some cream and mix well.

Cook until you get the desired consistency and remove from flame. Garnish with coriander leaves and serve hot with either chapathi, roti or any flavored rice.

Ingredients

Beans Few OR 1 cup of chopped beans
Cauliflower 1 cup of chopped cauliflower florets
Carrots 2 medium OR 1 cup of diced carrots
Potatoes 2 medium OR 1 cup of diced potatoes
Onion 2 medium
Tomatoes 2
Capsicum 1
Paneer 100g
Milk 1 cup
Oil 2 tbsp.
Ghee 1 tbsp.
Chilli Powder 1 tsp
Ginger Garlic Paste 1.5 tsp
Turmeric Powder 1 tsp
Salt to taste
Garam Masala Powder 1 tsp
Tomato Sauce 1 tsp
Kasuri Methi 1/2 tsp
Dried Mint Leaves 1 tsp
Fresh Cream 2 tbsp.
Coriander Leaves to garnish

To Roast

Dry Red Chillies 3
Black Pepper Corns 1/2 tsp
Coriander Seeds  1 tbsp
Cumin Seeds  1/4 tbsp
Fennel Seeds 1/2 tsp

Method

1. Get all you veggies ready and chop them.
2. Dry roast all the ingredients ( spices ) that are mentioned under the 'To Roast' table given under the Ingredients section. Transfer to another bowl and allow them to cool.
3. Blanch the vegetables along with tomatoes ( whole ).
4. Grind the roasted spices to a fine powder. Keep aside.
5. Peel the skin of the tomatoes and make a puree of them. Keep aside.
6. Strain the vegetables from the blanched water and keep aside. Do not throw the water ( vegetable stock ) as this can be used for preparing the curry or chapathi dough.
7. Heat oil and ghee in a pan. Add the ground roasted spices and fry for a minute. Keep stirring.
8. Add chilli powder and mix well.
9. Add onions and fry for 2 minutes.
10. Now throw in the ginger garlic paste and saute until the onions turn translucent.
11. Add the blanched veggies and turmeric powder.
12. Add salt and give it a nice mix.
13. Cook the veggies covered for 4-5 minutes stirring in between.
14. Add the tomato puree and mix well.
15. Add enough water and let it come to a boil.
16. Add capsicum and paneer pieces and cook for a few more minutes.
17. Add garam masala powder.
18. Mix well and check for salt and spice.
19. Now slowly add chilled milk and keep stirring. Take care not to curdle the milk.
20. Add tomato sauce and kasuri methi. Add dried mint leaves ( optional ). Mix everything well.
21. Finally add in the cream and mix.
22. Cook until you get the desired consistency.
23. Garnish with coriander leaves and serve hot with either chapathi or roti or any other flavored rice.

Notes

• Few cashew nuts can be added while grinding the tomatoes to get a more creamy and richer gravy.
• You can also add green chilli paste along with ginger garlic paste if you want it more spicy. Green chillies will give a little tangy taste rather than adding the chilli powder.
• Any other veggies like green peas, beets, etc., can be added as well.
• Mushrooms can also be added in this curry.