30-Minute Quick Mix Vegetable Curry is a one pot dry curry. It has all the nutrients plus come together really quick. This Pakistani-Style Vegetable Curry is served with hot fresh Chapati.
WHAT IS MIX VEGETABLE CURRY?
30-Minute Quick Mix Vegetable Curry is a one pot dry curry. This is a tomato-based curry. Mix Vegetable curry has no whole spices. This recipe originated in India and made its way to Pakistan. Now it's a extremely popular Pakistani/Indian recipe in most of the Desi (South Asian) restaurants worldwide.
This Pakistani/Indian Dinner recipe is easy, comes together in no time, great for a weeknight meal, mild-spiced, and is a winner when looking for comfort food. This Mix Vegetable Curry can be prepared ahead of time or It's okay if you want to use frozen vegetable for this curry. It's my husband's favorite vegetarian curry.
It's not as fancy as Beef Biryani or Mutton Korma but it can serve as a great additional side recipe for your next party.
INGREDIENTS YOU'LL NEED!!!
- Olive oil- I use olive oil but you can use any neutral oil.
- Ginger garlic paste- I used homemade ginger garlic paste but you can use store-bought.
- Vegetables- any vegetables that your heart desire.
- Powdered spices and salt- This will give your recipe alot of flavor and warmth.
HOW TO MAKE MIX VEGETABLE CURRY?
Add oil, onion, and green pepper.
Now add ginger garlic paste.
Add tomato and mix.
Now add powdered spices and salt.
Add cauliflower.
Now add potatoes and carrots.
Add water and close the lid.
Now add peas.
Next garnish and lemon juice.
WHAT TO SERVE WITH?
Serve the Mix Vegetable Curry with a hot homemade Chapati and a side of fresh Kachumber.
HOW TO STORE IT?
Store this curry in an air-tight container in refrigerator. This recipe will last 3-4 days in the refrigerator. This isn't a freezer-friendly curry.
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Let's Make Quick Mix Vegetable Curry!!!
30-Minute Quick Mix Vegetable Curry
Ingredients
- ¼ cup olive oil or any neutral oil
- 1 medium onion roughly chopped
- 2 tbsp ginger garlic paste
- 2 medium tomatoes roughly chopped
- 1 green pepper green chili pepper (roughly chopped)
Powdered spices and kosher salt
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ¼ tsp Garam Masala powder
- 1 tsp kosher salt
- ½ cup water
Vegetables
- ½ cauliflower roughly chopped
- 1 cup baby carrots or any kind of carrots
- 1 medium potato cubed
- ½ cup peas I used frozen peas
Garnish
- 1 tbsp cilantro finely chopped
- 1 tsp fresh lemon juice
- 1 tsp dried fenugreek sukhi methi (hand crushed)
Instructions
- In a medium pot, on medium heat, add oil, and let it heat up.
- Add onion and green pepper.
- Sauté until the onion is translucent.
- Add ginger garlic past and mix.
- Now add tomatoes and mix.
- Add powdered spices and salt and mix.
- Next add cauliflower and mix.
- Now add potato and carrots and mix.
- Now add ½ cup of water and mix well.
- Cover and let it cook for 20 minutes.
- Uncover the pot.
- Now add frozen peas.
- Next add fresh lemon juice.
- Garnish with fresh cilantro and dried fenugreek leaves.
- Serve it hot with fresh Chapati and Kachumber.
- Enjoy!
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