Mixed-Vegetable Curry Recipe
A Spicy Curry With Plenty of Veggies and Paneer
We all know that we should eat a variety of vegetables and fruits to gain energy and maintain good health. Often we scratch our heads, thinking about what to make for today's meal. Repeating the same old combination of veggies and spices can get boring. So, be bold, and try a new dish whenever you are in the mood to cook.
This mixed-vegetable curry is made of many veggies, paneer, cashew nuts, and spices. This curry is spicy, rich, and creamy. You can serve this super-tasty side dish with plain rice, chapati, flatbread, or roti.
Take a look at this recipe, and try it!
- 6 French beans, chopped into 1/2-inch pieces
- 1 medium size carrot, chopped into 1/2-inch pieces
- 1/2 capsicum, diced
- 1/4 cup fresh peas/green peas, fresh or frozen
- 1/2 cup cauliflower florets
- 1 tomato, diced
- 1/2 onion, finely chopped
- 1/2 cup paneer pieces, diced
- 2 garlic cloves
- 1/2 inch ginger, chopped
- 1 tablespoon Kitchen King masala, available in Indian stores, or any other garam masala powder
- 1/2 cup cashew nuts
- 2 tablespoons grated coconut (optional, gives nice flavor and thickness to the curry)
- 1/4 teaspoon amchur powder or dry mango powder, available in Indian stores
- 1 tablespoon coriander leaves, optional, adds nice flavor and color
- 1/4 teaspoon sugar, to balance the taste
- 1/2 teaspoon salt, or as per taste
- 2 or 3 green chilies
- Keep all the ingredients ready.
- Grind cashew nuts, grated coconut, coriander leaves, green chilies, Kitchen King masala (or any other garam masala powder), ginger, and garlic together, adding water little by little to make a smooth paste. Place it in a bowl. Set aside.
- Heat a deep-bottomed pan or wok. Saute paneer cubes in some oil. Keep aside.
- In the same pan, add remaining oil. Throw in chopped onions. Saute till they become translucent.
- Add all chopped veggies and green peas, except tomatoes. Throw in some salt. Saute on high heat for 3 to 4 minutes.
- Sprinkle in some water if needed. Stir-cook the veggies till they become tender yet retain their crunchiness.
- Add chopped tomatoes. Continue cooking till they wilt. Now add paneer cubes. Mix well. At this point, the contents should be somewhat dry.
- Add ground masala paste. Don't add water now. Reduce the heat. Saute the masala with the veggies for 2 to 3 minutes or till you smell the nice aroma of the roasted spices and cashew nuts.
- Add amchur powder. Mix well.
- Now add 2 cups of water. Bring the mix to a boil. Add sugar and remaining salt.
- Boil the mix on a low fire for two minutes or until the spices blend with the veggies. Turn off the heat. Your favorite mixed-vegetable curry is ready!
- Serve it with hot roti, flatbread, chapati, plain rice, fried rice, etc. Enjoy the rich, creamy, spicy, and hot taste!
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Nutritional Information for Mixed Vegetable Curry
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 0 g|
|Carbohydrates 12 g||4%|
|Sugar 2 g|
|Fiber 3 g||12%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 148 mg||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|