Mixed Vegetable Curry | How to Make?

Mixed Vegetable Curry Recipe (Gravy Style) – Mixed veg curry is a beloved dish in many Indian households, and it can be made in a variety of ways depending on personal taste, regional traditions, or the availability of ingredients. Today, I’m sharing a flavorful and wholesome gravy-style version that pairs beautifully with Indian breads like roti, paratha, or chapati, and goes equally well with a bowl of steamed rice or jeera rice. While I also enjoy preparing a dry version of this curry, especially for lunch boxes or quick meals, I’ll save that for another time and focus on this rich, comforting version today.

What makes this recipe truly special is its versatility—you can effortlessly adapt it to suit your taste, seasonal produce, or whatever vegetables you have on hand. You can customize the combination of vegetables based on what’s in season, what’s in your fridge, or simply what you enjoy eating. For this version, I’ve chosen a classic mix that includes potatoes, green peas, capsicum (bell pepper), cauliflower, carrots, and green beans.

These are not only colorful and nutritious but also add different textures and layers of flavor to the dish. Personally, I like to prep most of the vegetables—except for potatoes—over the weekend. I chop and portion them out into ziplock bags and store them in the freezer. This small step makes weeknight cooking much quicker and stress-free.

If you don’t have time to prep ahead, no worries! You can always use store-bought frozen mixed vegetables. These typically contain green peas, carrots, corn, and beans. To make the dish more exciting and fulfilling, I recommend supplementing them with fresh vegetables like cubed potatoes and diced capsicum, which help add more body and variety to the curry.

One of the highlights of this recipe is its vibrant and appetizing color, which comes from using dried Kashmiri red chilies. These chilies are prized for their vibrant crimson color and subtle, gentle spice that enhances dishes without overpowering them. I blend them with soaked cashew nuts to create a rich, creamy paste that forms the base of the curry. This not only enhances the flavor but also gives the gravy a luxurious texture. However, if you’re short on time or looking for a shortcut, feel free to skip the paste-making step—the curry will still turn out delicious, though perhaps a little less creamy and vibrant.

To mellow their sharpness, I let the onions sit in warm water for a few minutes before blending them into a paste.This simple trick helps reduce the sharp, pungent smell often associated with raw onions and makes the cooking process more pleasant. The resulting paste blends more smoothly into the gravy and gives a mellower flavor that doesn’t overpower the other ingredients.

Whether you’re cooking for a family dinner, entertaining guests, or meal prepping for the week, this mixed vegetable curry is a satisfying, nutrient-rich option that’s as comforting as it is versatile.

Ingredients

2 Kashmiri Dried Red Chilies – Remove the stems and seeds before using. These chilies add a vibrant red color and mild heat without overpowering the dish. Soaking them in warm water for 10–15 minutes makes grinding easier.
6 Whole Cashew Nuts – Used for thickening and imparting a natural creaminess to the gravy. You can soak them in warm water to help them blend more smoothly.
1 Medium Red Onion (approximately ¾ cup, roughly chopped) – Red onions lend a slightly sweet flavor and rich base to the curry.
½ inch Piece of Fresh Ginger – Peeled and roughly chopped; provides warmth and depth of flavor. Freshly grated ginger may also be used.
2 Garlic Cloves – Roughly chopped; for a bold, savory aroma and flavor. You can substitute with garlic paste if preferred.
1 Green Chili – Adjust according to your spice preference; slit or chopped for added heat.
1 Small Potato (around ⅓ cup), peeled and cut into thin strips – Adds body to the curry and soaks up the spices beautifully as it cooks.
⅓ Cup Green Beans (French beans), trimmed and chopped into 1-inch segments – Contribute a slight crunch and freshness to the dish.
⅓ Cup Carrots, peeled and cut into matchsticks or thin strips – Bring subtle sweetness and vibrant color to the curry.
⅓ Cup Green Peas – You can use fresh or frozen peas; they add a natural sweetness and a pop of color.
2 Tablespoons Oil – Use any neutral-flavored cooking oil like sunflower, canola, or vegetable oil. For enhanced flavor, mustard or coconut oil may also be used.
½ Teaspoon Cumin Seeds – Tempered in oil to release their earthy aroma and nutty flavor.
½ inch Cinnamon Stick – Adds a warm, woody note to the tempering.
1 Bay Leaf – Infuses a subtle floral essence when sautéed in oil.
2 Medium Tomatoes (roughly 1 cup), pureed – These form the tangy and juicy base of the gravy. Fresh, ripe tomatoes work best.
Salt, to Taste – Adjust as needed to enhance the overall flavor.
¼ Teaspoon Turmeric Powder – Provides a golden hue and earthy undertone.
½ Teaspoon Red Chili Powder – Use to increase heat and intensify the color of the curry.
1 Teaspoon Coriander Powder – Adds citrusy, nutty depth to the curry.
1 Cup Water – Adjust to reach the desired consistency of the gravy.
½ Teaspoon Garam Masala – A blend of warming spices added at the end for aroma and finishing flavor.
½ Teaspoon Kasoori Methi (Dried Fenugreek Leaves) – Crushed between your palms before adding to release their subtle bitterness and unique aroma.

Step-by-Step Photo Instructions:

1) Begin by soaking the cashew nuts along with the Kashmiri dried red chilies in warm or hot water for around 15 minutes. This helps to soften them, which not only makes the grinding process smoother but also brings out their natural richness and flavor.

2) Simultaneously, in a separate bowl, add the roughly chopped onions, ginger, garlic, and green chili. Pour warm water over them and let them soak for the same duration—about 15 minutes. This soaking process helps mellow the pungency of the raw ingredients and ensures a silkier, more harmonious paste once blended. While both of these mixtures are soaking, use this time to prepare your choice of mixed vegetables and measure out the remaining spices you’ll need for the curry.

3) Once the soaking time is up, begin by draining the cashews and chilies. Transfer them into a grinder or high-speed blender and process until you get a rich, creamy, and lump-free paste. Scrape this mixture into a clean bowl and set it aside.

4) Another crush the onions, ginger, garlic and green chili to the smooth paste and evacuate to a bowl.

5) In the same processor, puree the new tomatoes. Keep it aside.

6) For cooking the vegetables, I have cooked them in a microwave. For that, take veggies but capsicum in a microwave secure bowl, include ¼ container of water and small salt. Cover with plate and microwave it for 5 minutes. Expel, include capsicum and once more cook for 2-3 minutes. On the other hand you can steam them (steaming strategy shared in this veg makhanwala) or sear them in a dish (skillet broiling method shared in veg kadai). Select any method that you prefer.

7) Heat oil in a heavy-bottomed skillet or deep pan over medium flame. Once the oil is adequately hot, sprinkle in the cumin seeds. Let them crackle and release their earthy aroma — this is your cue that the oil is well-tempered and ready for the next ingredients.

8) Immediately add the whole spices — cloves, a small piece of cinnamon stick, and a bay leaf. Sauté these for 30 to 40 seconds. Stir constantly so they don’t burn. You’ll know they’re ready when their rich fragrance begins to waft from the pan, signaling the infusion of their flavor into the oil.