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Indian Mixed Vegetable Curry Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Indian mixed vegetable curry

Indian mixed vegetable curry

Healthy and Delicious Curry

This curry is loaded with vegetables containing healthy minerals and nutrients. The choice of vegetables is flexible; i.e., you can use any vegetables of your choice. This curry is easy to make and tastes delicious—I hope you try it and enjoy!

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

3 servings

Ingredients

  • 1/2 cup French beans, chopped
  • 1/4 cup carrots, chopped
  • 1/4 cup capsicum, chopped
  • 1/4 cup potato, peeled and chopped
  • 1/4 cup sweet corn, fresh or frozen
  • 1/2 cup broccoli
  • 2 cups water, or as needed
  • salt, to taste
  • 2 to 3 tomatoes, roughly chopped
  • 2 to 3 tablespoons cooking oil
  • 2 teaspoons cumin seeds, divided
  • 1 to 2 star anise
  • 1 to 2 cloves
  • 1 to 2 cardamom pods
  • 1 teaspoon sesame seeds
  • 1 teaspoon melon seeds
  • 4 to 5 cashews
  • 1 to 2 bay leaves
  • 1/2 teaspoon turmeric powder
  • 1 to 2 teaspoons red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 to 2 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 to 2 tablespoons fresh coriander leaves, chopped

Instructions

  1. Wash and chop the French beans, carrots and capsicum. Peel and chop the potatoes. Set aside.
  2. Keep sweet corn and broccoli ready.
  3. Add all vegetables in a vessel, add 1/2 cup of water (or enough to just immerse the vegetables). Close the lid and cook over medium flame.
  4. Roughly chop the tomatoes. Set aside.
  5. In a pan, heat 1 tablespoon of oil. Add 1 teaspoon cumin seeds and let them splutter. Add the star anise, cloves and cardamom pods. Fry for a few seconds.
  6. Add the chopped tomatoes and fry for 2 minutes.
  7. Add the sesame seeds, melon seeds and cashews. Mix well and fry till tomatoes turn mushy. Switch off the flame and let the mixture cool down.
  8. After cooling down, transfer the mixture into the mixture jar and blend to fine paste.
  9. In a pan, heat 1-2 tablespoons of oil and add the bay leaves and 1 teaspoon cumin seeds. Let the cumin seeds splutter.
  10. Add the ground paste and mix well.
  11. Add the turmeric powder, red chili powder, coriander powder and cumin powder. Mix well and cook over low flame for 2 to 3 minutes.
  12. Add cooked vegetables and add salt to taste. Mix till vegetables blend well with the spices, close the lid and cook for 5 minutes.
  13. Add the kasuri methi (dry fenugreek leaves) and fresh coriander leaves. Switch off the flame.
  14. Serve hot with chapati, roti, poori or paratha.

Step-by-Step Photo Guide

Wash and chop French beans, carrots, and capsicum. Peel and chop potatoes. Keep sweet corn ready. Set aside.

Wash and chop French beans, carrots, and capsicum. Peel and chop potatoes. Keep sweet corn ready. Set aside.

Keep 1/2 cup of brocolli ready.

Keep 1/2 cup of brocolli ready.

Take all vegetables in a vessel, add 1/2 cup of water (or enough just to immerse the vegetables). Close the lid and cook over medium flame.

Take all vegetables in a vessel, add 1/2 cup of water (or enough just to immerse the vegetables). Close the lid and cook over medium flame.

Roughly chop 2-3 tomatoes. Set aside.

Roughly chop 2-3 tomatoes. Set aside.

In a pan heat 1 tablespoon of oil, splutter 1 teaspoon of cumin seeds, add 1-2 star anise, 1-2 cloves and 1-2 cardamom. Fry for a few seconds.

In a pan heat 1 tablespoon of oil, splutter 1 teaspoon of cumin seeds, add 1-2 star anise, 1-2 cloves and 1-2 cardamom. Fry for a few seconds.

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Add chopped tomatoes and fry for 2 minutes.

Add chopped tomatoes and fry for 2 minutes.

Add 1 teaspoon of sesame seeds, 1 teaspoon of melon seeds and 4-5 cashews. Mix well and fry till tomatoes turn mushy. Switch off the flame and let the mixture cool down.

Add 1 teaspoon of sesame seeds, 1 teaspoon of melon seeds and 4-5 cashews. Mix well and fry till tomatoes turn mushy. Switch off the flame and let the mixture cool down.

After cooling down, transfer the mixture into a mixture jar.

After cooling down, transfer the mixture into a mixture jar.

 Blend to fine paste. Set aside.

Blend to fine paste. Set aside.

In a pan heat 1-2 tablespoon of oil, add 1-2 bay leaves and 1 teaspoon of cumin seeds. Let the cumin seeds splutter.

In a pan heat 1-2 tablespoon of oil, add 1-2 bay leaves and 1 teaspoon of cumin seeds. Let the cumin seeds splutter.

Add ground paste and mix well.

Add ground paste and mix well.

Add 1/2 teaspoon of turmeric powder, 1-2 teaspoons of red chili powder, 1 tablespoon of coriander powder and 1 teaspoon of cumin powder. Mix well and cook over low flame for 2-3 minutes.

Add 1/2 teaspoon of turmeric powder, 1-2 teaspoons of red chili powder, 1 tablespoon of coriander powder and 1 teaspoon of cumin powder. Mix well and cook over low flame for 2-3 minutes.

Add cooked vegetables and salt to taste.

Add cooked vegetables and salt to taste.

Mix till vegetables blend well with the spices, close the lid and cook for 5 minutes.

Mix till vegetables blend well with the spices, close the lid and cook for 5 minutes.

Add 1 teaspoon of kasuri methi (dry fenugreek leaves) and 1-2 tablespoons of fresh coriander leaves. Switch off the flame.

Add 1 teaspoon of kasuri methi (dry fenugreek leaves) and 1-2 tablespoons of fresh coriander leaves. Switch off the flame.

Serve hot with chapati, roti, poori or paratha.

Serve hot with chapati, roti, poori or paratha.

Cooking Tips

  • Other vegetables like mushrooms, cauliflower, baby corn etc can also be used.
  • For protein, you can add paneer or tofu.
  • The consistency can be your choice. You can make this curry thick, semi-thick or thin. Add water accordingly.
  • Instead of cooking vegetables separately you can just fry them and cook in gravy only.
  • Do not overcook the vegetables.

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