Mixed Vegetable Curry

Each time I cook mixed vegetable curry, I tend to tweak and experiment with spices. Today’s recipe is a result of one such experiment. Am quite satisfied with the end result and hence makes an appearance here. 🙂 A versatile dish that makes a decent side with rice, rotis as well as dosas.

Mixed Vegetable Curry Recipe

Prep & Cooking: 45-50 mts

Serves 5 persons

Cuisine: Indian

.

Ingredients:

1 large carrot, peeled and cubed

1 large potato, peeled and cubed

10 french beans, chop into 1″ pieces

1/2 cup cauliflower, cut into small florets

1 large onion, finely chopped

1/2 tsp ginger garlic paste

2 tomatoes, blanch, peel and crush

1/4 tsp turmeric pwd

1/2 tsp amchur pwd

1 tsp kitchen king masala

salt to taste

Roast in 2 tsps of oil, cool and grind to a paste:

3 dry red chilies

1/2 tbsp coriander seeds

1″ cinnamon stick

1/2 tbsp grated coconut

For seasoning/poppu/tadka:

1/2 tsp cumin seeds

1 tbsp oil

1 Heat oil in a heavy bottomed vessel, add cumin seeds and allow to splutter. Add chopped onions and saute till pink. Add ginger garlic paste and saute for 3 mts.
2 Add the carrot, potato, beans and cauliflower and saute on medium flame for 4-5 mts on medium high. Add salt and turmeric pwd and combine. Reduce flame, place lid and cook till the vegetables are half cooked. Add crushed tomatoes and cook further for another 4-5 mts.
3 Add 2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid, add the ground paste and mix well. Add amchur pwd and kitchen king masala pwd and mix. Cook on low-medium flame for 15-20 mts, till the texture is thick and not watery.
4 Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas.

Mixed Vegetable Curry

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  carrot
  •   beans
  •   potato
  •   cauliflower
  •   tomato
  •   onion

By
Published:

Each time I cook mixed vegetable curry, I tend to tweak and experiment with spices. Today's recipe is a result of one such experiment. Am quite satisfied with the end result and hence makes an appearance here. :) A versatile dish that makes a decent side with rice, rotis as well as dosas.

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39 thoughts on “Mixed Vegetable Curry

  1. HI sailu garu,

    Another yummy receipe from you.
    I have a question what is ” kitchen king masala


    please clarify me .
    I posted a comment in Dal…saying i want to know the recipe of “KAKINADA KAJALU”…waiting for ur reply.

    Thanks,
    Sudha Balaji

    1. Kitchen King Masala is a versatile spice powder that you can use to season curries and stir fries both vegetarian and non-vegetarian food. You will find it Indian grocery stores. I am yet to try Kakinada Kaja at home. I do not have a proper recipe for it right now.

  2. Sailu, I just wanted to make a comment: In addition to your recipes which I love, I appreciate the quotations you place each time above your posts. Today’s was exceptional. Just wondering — do you write this yourself or do you get it from maybe a website or book? Thanks.

  3. This is my favorite one Shailaja Garu, this one is a combination for poori and chapathi. When I make I use little coconut milk and my own spice mix. I am going to try your version this time. I think yours is also good.

  4. Hello from Fiji, Sailu! I am a new subscriber, English, married to a part Fijian. We love Indian food. Googling for a new way to cook baigan I came across your site, had a good look, and immediately saved it to favourites and subscribed. Question: Would a little Tamarind substitute for Amchur Powder? I am allergic to mangoes 🙁 Great site, Sailu! Kind thoughts, Sue.

  5. your blog is wonderful. tried 3-4 recipes from here so far and all of them turned out mouth-watering. Egg Masala was my family’s favourite.

    i see that your blog is powered by wordpress.org. just curious to know if you do everything yourself or you hired a designer. would appreciate the info as i’m looking for a good designer myself.

  6. Hello,
    This looks great even for a mixed veg 🙂

    The photo is very appetizing and i think i can eat unlimited dosas with such a curry. And kitchen king is my favourite!

    Thanks..

  7. Hi Sailu,

    Lovely recipe.Can’t wait to try it. Is it possible to substitute Kitchen king masala with any other masala powder.
    Do you think the recipe will turn out decent enough if I omit the kitchen king masala all together.

    A very Happy Deepavali to you and your family.

  8. I am a very frequent visitor to your website and have tried a lot of recipes which are all our family favorites now. This recipe is added to that list – just tried it today and it came out superb! I love your step by step instructions… no one can go wrong!!

  9. Aren’t the cooking times mentioned in this recipe completely knocking down the vegetables? They are dead and soft as paste by the time curry is ready?

  10. Aren’t the cooking times mentioned in this recipe completely knocking down the vegetables? They are dead and soft as paste by the time curry is ready?

  11. your “add the ground paste” at paragraph 3 is confusing. What paste? You already added the ginger-garlic paste at para 1. Pl. clarify.

    1. Sorry for the confusion. The ingredients which call for “roasting in 2 tsps oil’ need to be ground to a paste.

    2. Sorry for the confusion. The ingredients which call for “roasting in 2 tsps oil’ need to be ground to a paste.

    3. Sorry for the confusion. The ingredients which call for “roasting in 2 tsps oil’ need to be ground to a paste.

    4. Sorry for the confusion. The ingredients which call for “roasting in 2 tsps oil’ need to be ground to a paste.

  12. this recipe does not seem right, rather incomplete. you’ve said 1 tbsp of coconut and that is far too less to give any thickness to the curry. there is nothing else in the recipe to compensate for the thickness. please suggest. Since i do not have the Kings masala pdr, Im using some regular vegetable curry powder.15-20 mins will overcook the veggies

  13. Thank you. This one came really good and every one was appreciating your knowledge and the hard work you put in for us to make such a delightful dishes.

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