Restaurant Style Mixed Veg Curry

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Restaurant Style Mixed Veg Curry: A Symphony of Flavors

Craving a taste of restaurant-quality Indian cuisine without leaving your home? Look no further than our Restaurant Style Mixed Veg Curry. This vibrant and aromatic dish is a delightful medley of fresh vegetables simmered in a rich, creamy, and perfectly spiced gravy.

Imagine tender cauliflower florets, crisp green beans, sweet carrots, and plump peas, all bathed in a velvety tomato and onion-based sauce. The magic lies in the blend of traditional Indian spices – turmeric, cumin, coriander, garam masala, and a hint of chili – meticulously balanced to create a symphony of flavors that dance on your palate.

Unlike many homemade versions, our Restaurant Style Mixed Veg Curry achieves that signature restaurant texture and depth of flavor through a careful cooking process. We start by sautéing the onions and spices to release their aromatic oils, followed by a slow simmer that allows the vegetables to absorb the essence of the masala. A touch of cream or cashew paste adds richness and a luxurious mouthfeel, elevating this simple dish to a gourmet experience.

This versatile curry is perfect served hot with fluffy basmati rice, warm naan bread, or even as a flavorful filling for wraps and samosas. Whether you’re a seasoned curry enthusiast or new to Indian cuisine, our Restaurant Style Mixed Veg Curry is guaranteed to impress. It’s a healthy, satisfying, and incredibly delicious way to enjoy your vegetables, packed with nutrients and bursting with authentic Indian flavors.

So, skip the takeout and create your own restaurant-worthy meal in the comfort of your kitchen. Our easy-to-follow recipe ensures a perfect Mixed Veg Curry every time. Experience the vibrant flavors of India today!

Ingredients

160g Eggplant cut into 1inch pieces200g Cauliflower cut into 1 1/2 inch florets60g carrots cut into 1/2inch pieces70g green beans cut into 1inch long pieces125g tomatoes diced finely250g potatoes cut into 1 inch cubes140g finely chopped onions50g green pepper cut into 2cm pieces20g mild green chillies cut into slices80g frozen peasHandful of fresh chopped fenugreek leaves30g spring onions sliced round1/2 cup oil2 tablespoons ginger garlic paste

Steps

Heat the oil in a non stick pot over a medium heat.Add the onions, potatoes and carrots. Cook uncovered until the potatoes are half way done.Add the peas, green chillies, green beans, Cauliflower, fenugreek leaves and eggplant. Cook covered until the Cauliflower and peas are 3/4 way done.Add ginger garlic paste and tomatoes. Fry for about 2 minutes.Add all the spices below and mix well.1/2 teaspoon turmeric powder2 teaspoons coriander powder2 teaspoons cumin powder1/2 teaspoon garam masala1 teaspoon mustard seedsSalt to tasteRed chilli powder to taste2 teaspoons paprika3 to 4 curry leavesFry for about a minute.Add about 1 cup of water. Cover and cook on low until all the veggies are tender.Add more water for more gravy.Garnish with chopped coriander.Serve with roti, naan or rice.Note: If you would like a creamy veg curry, add 1/4 cup fresh/ cooking cream at the end and mix through.