October 22, 2021

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Mix Veg Recipe

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Mix Veg Recipe (Healthy, Easy & One Pot) » Dassana’s Veg Recipes

My Mom’s recipe for North Indian style mixed vegetable recipe is a family favorite, and I’m certain you’ll love it too! Use just one pot and any vegetables you might have on hand to make this delicious mix veg recipe. It tastes delicious with roti, paratha or poori.

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Why I Love This Recipe

Being vegetarians, we have lots of veggies in our diet. I am a huge fan of recipes that are easy to make and can be altered based on what I have in my kitchen.

Oftentimes, I have the odds and ends of many different veggies after a week of cooking, but don’t have a plan to use them. This is the recipe I turn to when that happens.

You can easily use different vegetables in this mix veg recipe depending on what you have on hand and what is in season.

If frozen veggies are all you have on hand, that isn’t a problem! You can also add paneer to this mix vegetable recipe if you like.

I also love that the vegetables are cooked in their juices for this recipe. While it takes a little longer to cook, the results are well worth it.

I often make this when we want to have something comforting with roti, poori or paratha. You can also have mix veg curry with steamed rice.

While the cook time might take awhile, this curry recipe is quite simple. All you need are some good veggies, a few key spices and a bit of patience! And since everything cooks together in one pot, clean up is a snap.

Finally, while I add a bit of cream to make this veg curry a little richer, you can easily omit it or swap in coconut cream to make this a completely vegan dish.

Now that you see why my mixed veg curry is a favorite of mine, let’s get to cooking!

Step-by-Step Guide

How to Make Mix Veg Recipe

Sauté Onions

1. Heat 3 tablespoons oil in a kadai (wok)or skillet or a pan. Then add 1 teaspoon cumin seeds and let them crackle.

Use any neutral oil. I usually make this curry in sunflower oil and sometimes in peanut oil, which by the way is not a neutral flavored oil.

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2. When the cumin seeds finish crackling, add ½ cup chopped onions.

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3. Mix well and begin to sauté onions on a low to medium flame. 

TIP: Stir often when sautéing onions to prevent burning, which can taste rather bitter.

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4. Sauté onions till they turn light golden.

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Sauté Ginger and Garlic Paste

5. Add 1 teaspoon ginger-garlic paste.

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6. Mix well and sauté for until the aroma of raw ginger and garlic goes away, about 10 to 12 seconds

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Sauté Tomatoes

7. Then add 1 tightly packed cup of finely chopped tomatoes.

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8. Mix well and begin to sauté tomatoes on a low heat. Stir often.

If the ingredients starts sticking to the pan, add in some splashes of water. Mix and deglaze the pan removing any stuck particles or bits. Continue to sauté further.

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9. Sauté until the tomatoes turn pulpy, glossy and you see oil releasing from the sides.

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Add Ground Spices

10. Add ½ teaspoon turmeric powder, ½ teaspoon Kashmiri chili powder or paprika, ½ teaspoon garam masala powder and 2 teaspoons coriander powder.

TIP: For a spicier curry, add more Kashmiri chili powder to taste.

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11. Mix the ground spice powders very well with the onion-tomato mixture and sauté for some seconds or up to a minute.

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Add Vegetables

12. Add 2 cups of mixed chopped veggies and 1 green chili (about ½ teaspoon chopped chilies) to the onion tomato masala.

TIP: Chop the veggies in evenly sized small to medium sized pieces so that they cook well. You can use mix vegetables like cauliflower, carrots, potatoes and french beans. You can also use capsicum, white button mushrooms, broccoli, zucchini etc.

Just be sure to add the veggies in appropriate order, with vegetables that take a long time to cook going in first and vegetables that are quick cooking being added last. Check out this handy guide to vegetable cook times to help you.

Here is the amount of vegetables you need to add but you can easily alter the proportions of each veggie.

  • ⅓ to ½ cup chopped potatoes
  • ⅓ cup chopped capsicum
  • ⅓ cup chopped carrots
  • ¼ to ⅓ cup chopped french beans
  • 1 cup chopped cauliflower (blanch the cauliflower florets prior to cooking if you prefer)
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13. Add ½ cup of green peas (fresh or frozen).

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14. Mix the veggies very well with the onion-tomato masala and sauté for a minute.

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Add Water

15. Add 1.5 cups water. (For a thinner gravy add 2 cups water.)

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16. Add salt to taste.

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17. Mix well.

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Cook Vegetable Curry

18. Cover the kadai, skillet or pan with a lid and cook the veggies on a low to medium heat.

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19. Check periodically while the veggies are cooking.

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Add Milk or Cream (Optional Step)

20. When the veggies are half cooked (still too firm to poke with a fork), add 2 tablespoons cream (light or heavy) or 3 tablespoons milk in the vegetable curry.

Swap the cream with malai – the layer of cream that floats on top of boiled milk that has been cooled.

Note that the milk may curdle, but this gives a good taste in the veg curry. In the video, cream is added to the gravy.

TIP: You can skip adding cream or milk if you prefer, or opt for a coconut based cream, almond flour, cashew powder or cashew cream instead.

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21. Mix well.

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22. Cover the kadai, pan or skillet again and simmer till the veggies are cooked well and fork tender.

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23. Continue to check periodically while the veggies are cooking to ensure they don’t get overcooked and mushy.

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24. The veggies should be fork tender when they are done.

TIP: If there is too much water in the curry, then remove the lid and cook till the water evaporates and you get the curry consistency you want. If the vegetable curry looks dry and the veggies are not cooked, then add some water and continue to cover and cook.

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25. Then add 3 tablespoons chopped coriander leaves (cilantro). Mix again.

If using paneer then add some paneer cubes and the coriander leaves. Mix and switch off the heat.

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26. Serve mix vegetable curry steaming hot or warm.

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Serving Suggestions

Savor the vegetable curry with roti, naan, paratha or poori. You can also serve it with steamed rice or cumin rice. The curry also pairs well with bread or dinner rolls. Enjoy!!

Storage and Leftovers

Store any leftovers in the refrigerator for 1 to 2 days. Reheat in a pan before serving. If the gravy has become thick, add a few splashes of water and mix well while reheating. Be careful while reheating so that the vegetables do not get overcooked.

Tips

FAQs

What are the best veggies to use for mix veg recipe?

I always make this curry with sturdy veggies like cauliflower, potatoes, beans, carrots and green peas. That said, you can use any vegetables you have on hand. Simply be sure to add the vegetables in order of their cook times. Longer cooking vegetables (e.g. cauliflower and potatoes) should be added first, while fast cooking vegetables (e.g. spinach) should be added in the last few minutes.

Can mixed vegetable curry be made ahead of time?

I would not suggest to make ahead as the taste completely alters and changes when the curry is frozen. Moreover heating the veggies again can make them become mush and pasty.

How should I serve mixed vegetable curry?

You can opt to garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves. Serve mix veg hot with poori, paratha, kulcha or chapati, or over a pile of steamed rice. Enjoy!

More Mixed Vegetable Recipes!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

, SEO, Wordpress Support & Insurance, Mortgage, Loans, Legal, Etc BlogsBy Dassana Amit

My Mom’s recipe for North Indian style mixed vegetable recipe is a family favorite, and I’m certain you’ll love it too! Use just one pot and any vegetables you might have on hand to make this delicious mix veg recipe. It tastes delicious with roti, paratha or poori.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins



Servings 4

Units

Sautéing onions

  • In a kadai (wok), skillet or a thick bottomed pan, heat oil.

  • Add cumin seeds and let them splutter. 

  • Then add finely chopped onions and sauté onions till they turn light golden. 

Sautéing ginger-garlic paste and tomatoes

Sautéing tomatoes

  • Then add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy. 

  • The process of sautéing the tomatoes takes a little longer. If you want to quicken the process, add a pinch of salt to the onion-tomato mixture. Sauté the tomatoes on a low heat as you don’t want the tomatoes to get burnt.

  • If the ingredients starts sticking to the pan, add in some splashes of water. Mix and deglaze the pan. Continue to sauté further.

Sautéing ground spices

  • When the mixture becomes smooth, pulpy, glossy and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder. 

  • Mix the ground spice powders very well with the onion-tomato mixture and sauté for a minute.

Adding vegetables and water

  • Now add the chopped veggies, green peas and green chilies. 

  • Add water and salt as per taste. Mix again.

Cooking Mix Vegetables

Add cream (optional step)

Cook veggies further

  • Cover again with a lid and simmer the veggies till they are tender.

  • Don’t forget to check the vegetables occasionally at intervals. 

  • Add more water if the water dries up and if the veggies are still to be cooked.

  • Once the veggies are cooked and the mix veg curry is done, then switch off the heat and add 3 tablespoons chopped coriander leaves. Mix well. If using paneer, then add the paneer before you add the coriander leaves.

  • You can also garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves or mint leaves.

  • Serve mix veg curry hot or warm

Serving Suggestions

  • Enjoy the vegetable curry with roti, naan, paratha or poori. You can also serve it with steamed rice or cumin rice. The curry also pairs well with bread or dinner rolls.

  • You can choose to garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander or mint leaves.

Storage and Leftovers

  • Vegetables you can add: I always make this curry with sturdy veggies like cauliflower, potatoes, beans, carrots and green peas. But you can use any vegetables you have on hand. Ensure that you add the vegetables in order of their cook times. Longer cooking vegetables (e.g. cauliflower and potatoes) should be added first, while fast cooking vegetables (e.g. spinach) should be added in the last few minutes.
  • Scaling: Make a small or large batch of this recipe easily.
  • Vegan options: Omit the milk or cream. For a richer taste, add almond flour, cashew flour, almond milk or coconut milk. Add coconut milk when the curry is cooked through and the cooking is complete. 

Nutrition Facts

Mix Veg Recipe

Amount Per Serving

Calories 247 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 12mg4%

Sodium 371mg16%

Potassium 603mg17%

Carbohydrates 26g9%

Fiber 7g29%

Sugar 5g6%

Protein 6g12%

Vitamin A 7160IU143%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 51mg62%

Vitamin D 1µg7%

Vitamin E 5mg33%

Vitamin K 18µg17%

Calcium 75mg8%

Vitamin B9 (Folate) 71µg18%

Iron 2mg11%

Magnesium 50mg13%

Phosphorus 127mg13%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This mix veg recipe post from the blog archives (June 2010) has been republished and updated on 15 April 2021.

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Welcome to Dassana’s Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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