Indian vegetable curry is a delicious and nutritious curry loaded with vegetables and flavored with warm Indian spices. This comforting mixed vegetable curry is very easy to make and is a must-try by every curry lover.
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I have met a lot of people who love Indian curries but don't try making curry at home assuming that the process is very complicated.
On the contrary, making curry at home is very easy and it is a lot more delicious and nutritious. Also, the base of most homemade curries remains almost the same. So, if you learn to make that you can easily make the curries using different ingredients like mushrooms, paneer, beans, etc.
Today I am sharing a very basic Indian vegetable curry. It is very tasty and easy to make. If you like curries then this mixed vegetable curry is a must-try for you.
What goes in Indian vegetable curry?
To make mixed vegetable curry in Indian style, the following ingredients will be needed:
- Mixed vegetables: Generally, cauliflower, carrot, green peas, potato, and French beans are used to make vegetable curry.
- Tomato: Take a juicy and pulpy red tomato, it will help in making a nice gravy.
- Onion: Preferably red. Red onion is the best for making Indian gravies.
- Fresh cilantro
- Lime juice
- Green chilies: Fresh jalapeno can be used too.
- Water: Vegetable stock can also be used for extra flavor.
- Tomato paste: I have used canned tomato paste in the gravy. It gives a nice color and stronger tomato flavor to the curry. It also makes the base thicker. However, adding it is optional, you can skip it too.
- Cream- You can choose dairy/ coconut cream depending upon your dietary preference.
- Bay leaf
- Cumin seeds: If you don't have cumin seeds, mustard seeds can also be used.
- Tumeric powder
- Red chili powder: Red chili not only makes the curry slightly hotter but also gives it a bright red color. However, if you have low heat tolerance and want to use it only for color then use Kashmiri red chili powder.
- Kasoori methi: Kasoori methi is dried fenugreek leaves. It gives a very nice flavor to Indian curries and completely transforms the taste of the dish to which it is added. Don't try to taste it raw, it's bitter and tastes bad when raw. The kasoori methi I have used here is homemade and my mother gave it to me. She keeps it in powdered form for convenience. If you buy it from the market, it will look like whole dried leaves. Crush them between your palms before adding to the curry.
- Coriander powder: Coriander powder is ground dried coriander seeds and if you like Indian food always keep some in your pantry along with other basic Indian spices like cumin seeds, garam masala, turmeric powder, red chili powder, asafoetida, and kasoori methi. If you have these spices you can make a lot of Indian dishes.
- Garam masala: Garam masala is a blend of ground Indian spices. To make it, different Indian whole spices are dry roasted and then ground. It gives a very nice warm flavor and aroma to the Indian dishes.
Which other vegetables can be used in this curry?
The vegetables which I have used are cauliflower, potato, green peas, carrot, and French beans. These are the most commonly used vegetables in mixed vegetable curry.
However, you can also add broccoli, mushrooms, bell pepper, baby corn, even tofu to this curry.
Non-vegans may also add paneer.
How to make?
Making Indian vegetable curry is very easy. Just follow the steps given below:
Preparing the curry base: To prepare the curry base, first make an onion, garlic, and ginger paste by grinding them in a grinder. Similarly, make a separate paste of tomato and green chilies.
Heat oil in a pot and add cumin seeds and bay leaf. Saute for a few seconds or until the spices become fragrant.
Add onion paste and cook until it turns golden brown. Keep on stirring in between. If it starts sticking to the pot add 1-2 tablespoons of water and start cooking again.
When the onion gets a nice golden brown color add all the ground spices except garam masala. Powdered spices may get burned very easily so also add around a tablespoon of water along with them. You can also mix the spices with little water in a bowl to make a paste and then add it to the pot. Saute for about a minute.
Add tomato chili paste and salt. Cook until the tomato is nicely cooked and changes the color. Generally, if a lot of oil is used in cooking, you can tell the tomato is cooked when the oil starts getting separated from the tomatoes. However, since I use very little oil in cooking, the oil won't get separated from the edges. But, it will take around 8-10 minutes for the tomatoes to get nicely cooked on medium flame.
Once the tomatoes are cooked add tomato paste and cook for a minute.
Now your curry base is ready. You can use it in any Indian curry like chickpea curry, mushroom curry, etc.
Cooking the vegetables : Once the curry base is ready, add the vegetables, mix and cook uncovered for around 2 minutes. Cooking the vegetables with the sauce for sometime without adding water makes them more flavorful.
After 2 minutes add water and cover the pot. Cook for around 12-15 minutes on medium flame or until the potatoes are cooked.
Adding the final ingredients: Once the vegetables are cooked put the flame on low and add the keep cream. Keep on stirring with the other hand. Switch off the gas.
Add garam masala and lime juice. Mix everything and garnish with fresh cilantro.
Your Indian style mixed vegetable curry is ready.
Vegetable curry can be enjoyed with any Indian bread like naan, roti, paratha, or puri.
How to store?
To store just put the curry in an air-tight container and keep in the fridge. It will be fine for 2-3 days.
Frequently asked questions
It depends on whether you are using dairy cream or coconut cream as it can be made with both of them.
Yes, this mixed vegetable curry is gluten-free.
Yes, it freezes well. Just put the curry in an airtight freezer-safe container and put it in the freezer. It will be fine for around 3 months.
Just reheat in the microwave or on the stovetop and enjoy.
You can also freeze just the gravy without vegetables. When you want to enjoy it put the frozen gravy in a pot, add chopped vegetables of your choice. Add some water/ vegetable stock. Cover the pan and cook.
Yes, it can be made with frozen vegetables. No need to thaw the vegetables, you can directly use them in the curry and cook. Add slightly less water to the curry if using frozen vegetables
Recipe tips and tricks
- Cut medium size pieces of the vegetables. If you make them too small they will easily turn mushy.
- You can remove the bay leaf from the curry before serving.
- While adding cream to the curry, either keep the flame on low or switch it off and don't stop stirring until the cream gets nicely mixed in the gravy otherwise it may split.
- Also, don't add lime juice until the cream gets nicely mixed in the curry.
- Add garam masala in the end, it will be more flavorful if done so.
More vegan/ vegetarian Indian curry recipes
- Chickpea curry
- Black eyed pea and spinach curry
- Mushroom masala
- Indian potato curry
- Lauki ke kofte
- Matar mushroom
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Indian vegetable curry
- Cooking pot
- 1 cup peeled and chopped potato
- 1 cup cauliflower florets
- ½ cup chopped carrot
- ½ cup chopped French beans
- ¼ cup green peas
- 1 large tomato use a juicy variety
- 1 large red onion
- 2-3 large garlic cloves
- 1 inch piece of ginger
- 1-2 green chili peppers adjust to taste
- Juice of ½ a lime
- ¼ cup fresh cilantro
- 1 bay leaf
- ½ teaspoon cumin seeds
- ½ tablespoon coriander powder
- 1 teaspoon kasoori methi
- ½ teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- Salt to taste
- 2 tablespoons tomato paste
- 2 tablespoons cooking cream dairy/ vegan
- 1 tablespoon any cooking oil of your choice
- 2.5 cups water adjust to get the desired consistency
- Roughly chop the onion, ginger, and garlic. Put them in a grinding jar and make a smooth paste. Take it out in a bowl. In the same grinding jar put roughly chopped tomatoes and green chilies and make another paste. Take it out in a separate bowl.
- Heat oil in a pot. Add bay leaf and cumin seeds. Saute until they start spluttering and become fragrant. It will take just a few seconds.
- Add onion garlic paste and cook until the paste becomes golden brown. Keep on stirring in between. If the onion starts sticking to the bottom, add 1-2 tablespoons of water and continue cooking.
- Add turmeric powder, kasoori methi, coriander powder, red chili powder, and 1 tablespoon of water. Mix and cook for about a minute.
- Next, add tomato-green chili puree and salt. Mix, and cook until the tomato is nicely cooked. It will take around 8-10 minutes.
- Add tomato paste and cook for about a minute.
- Add chopped vegetables, mix everything, and cook without water for around 2 minutes.
- Add water, mix and cover the pot. Cook covered for around 15 minutes or until the potatoes are cooked.
- Switch off the gas. Add garam masala and cream. Mix everything.
- Finally, add chopped cilantro and lime juice. Mix and serve hot with rice or roti.
- Don't cut the vegetables into very small pieces otherwise, they will turn mushy.
- Add garam masala in the end, it will make the curry more flavorful
- Instead of water vegetable stock can be added too.
- Feel free to use other vegetables of your choice.
- While adding the cream either keep the flame on low or switch it off. Keep on stirring with the other hand until the cream gets nicely mixed in the curry.
- More detailed trips and tricks are given within the post. Please follow them to make this recipe.