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Mix Veg. Curry

Mix Veg. Curry, an easy and flavorful and gluten-free curry with seasonal vegetables like carrots, peas and cauliflower cooked in onion tomato and cashew gravy. A semi-dry dish that can be had as a main dish or a side dish with hot chapatis or naans.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: Indian, North Indian
Keyword: Gluten-free, Mix. Veg Curry
Servings: 4
Author: Swati

Ingredients

  • 1 Cup Cubed Carrots/Gajar
  • 1 Cup Cauliflower florets
  • 1/2 Cup Peas
  • 1/2 Cup Paneer Cubes/Tofu optional
  • 1 Onion(Medium)
  • 2-3 Tomatoes(pureed)
  • 1-2 tbsp Tomato Sauce optional
  • 5-6 Cashew Nuts
  • 3-4 Garlic Cloves
  • 1" Ginger piece
  • 1 tsp Cumin Seeds/Jeera
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilli Powder(optional) or use as required
  • 1 tbsp Kitchen King Masala see notes
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Sugar
  • 1/4 tsp Dry Fenugreek Leaves/Kasuri Methi
  • 2 tbsp Mustard Oil/Olive Oil or use any of your choice
  • 4-5 Cloves
  • 4-5 Peppercorns
  • 1 Bay leaf
  • 1-2 Black Cardamom
  • Salt as per taste
  • Fresh Cilantro/Coriander for garnish

Instructions

  • Wash, peel and cube carrots. Wash and cut cauliflower in medium size florets. Soak 4-5 Cashew nuts in warm water. Roughly break the cashews and dry roast the rest in a pan and keep aside to add in curry.
  • In a pan boil water, and a tsp of salt and add the carrots, cauliflower and peas for 5 minutes. 
  • After 5 mins, drain water and keep the veggies aside.
  • Make paste of onion, ginger and garlic and green chilli.
  • Puree tomatoes and cashew nuts.
  • In a kadhai or thick bottomed pan, add oil. When the oil is hot enough, add cumin seeds and the other whole spices.
  •  Once the seeds crackle, add onion paste and saute till light brown.
  • Add pureed tomatoes and cashews and sugar. Cook the masala for 2-3 minutes. Add the coriander powder, red chilli powder and cook till the masala leaves oil. 
  • Add and mix 1/2 cup water, then add the veggies and paneer/tofu cubes and mix nicely coating the veggies in masala. Add 2-3 tbsp of water if required. 
  • Cover and cook the vegetable for 4-5 minutes till the veggies cooked. Take care while cooking the veggies as we need to retain the crunchiness of carrots and cauliflower. 
  • Add crushed dry roasted fenugreek leaves mix and garnish with finely chopped fresh cilantro leaves.
  • Serve hot with rotis/naans/paranthas.

Notes

  • Paneer or tofu is optional, you can skip it in the recipe. Kids love it so I add some along with the veggies.
  • Those on low calorie diets can substitute cashew nuts with a tbsp of melon seeds or add 1-2 tbsp of cream. 
  • If you are using tomato paste instead of fresh tomatoes add, 3-4 tsp of it. 
  • I make this dish with carrots, peas, cauliflower. You can use any other veggies of your choice like beans, potatoes or broccoli.
  • If using fresh peas boil the peas in hot water for a while or pressure cook. Frozen peas take less time to cook then the fresh peas. 
  • If you are using Mustard oil for cooking, heat the oil till it's smoking point and then let it cool a bit then add the whole spices to it. This removes the bitterness of the the oil.