Restaurant Style Mixed Veg Curry

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Mixed vegetable curry is a vegetarian dish made by cooking a variety of vegetables in a spiced tomato-based sauce. The vegetables used can vary but commonly include potatoes, carrots, peas, green beans, cauliflower, and bell peppers. The dish is typically seasoned with a blend of Indian spices, such as cumin, coriander, turmeric, and garam masala, which gives it a warm, earthy flavor.

To make mixed veg curry, the vegetables are first chopped into small pieces and then sautéed in oil until they begin to soften. Next, a mixture of diced onions, garlic, and ginger is added, along with the spices, and cooked until fragrant. Finally, tomato sauce or diced tomatoes are added along with water or broth, and the mixture is simmered until the vegetables are tender and the sauce has thickened.

Mixed veg curry can be served with rice or naan bread, and is a nutritious and satisfying vegetarian meal option.

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.