September 25, 2009

Mixed Veg. Curry


Mixed Veggies of your choice – 2 cups
(Potato, Carrot, Beans, Green Peas, Cauliflower etc)
Tomato – 1 small
Whole Garam Masala –
(Cloves, Cinnamon, Pepper corns, Bay leaf, Green Cardamom)

Cashew nuts – 6 or 7
Ginger Garlic paste – 1 tsp
Chopped Onions – 1 Big Onion
Turmeric – ½ tsp
Green Chilli
Red Chilli Powder – 1 tsp
Coriander + Cumin Powder – 1tsp
Yogurt – 1 cup
Coriander Leaves


Wash, peel and cut the Potatoes, carrots and set aside. Wash and cut the beans, Cauliflower, Tomato and set aside.
Boil Potatoes, carrots, beans, Green peas all together, by adding little salt, turmeric and
Drain the water, and set aside both the stock and veggies.
Separately boil the cauliflower with little salt and turmeric and set aside.

In a vessel, add oil, when it is hot, add whole garam masala and fry for 2 min.

Now add cashews and fry for 2 min, then add green chilli, ginger garlic paste and sauté it till the rawness goes off.

Now add Onions, turmeric, salt and cook till, onions are soft.

Let it cool down this mixture to room temperature, and make into a fine paste. (if required, add very little water)

Put the Grinded mixture back to the pan, if needed add little oil, and fry till oozes out the pan.

Now add Red chilli powder, Coriander powder, cumin powder and mix well and add very little water to avoid burning.

Now add chopped tomatoes and cook till tomatoes are soft.

Now add yogurt. Keep stirring while adding yogurt.

Add the stock/ little water to get the consistency you want, adjust salt.

Add veggies, mix well.

Add Coriander leaves, mix well, cover it with lid and cook for 5 to 10 min on very low flame.

Mixed veg. Curry is ready to serve.

Serve Hot with roti/ rice.


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