Tuesday, March 14, 2017

Mixed Veg Curry - Restaurant Style

I had tried this Mix veg curry long time back. It turned out very creamy and tasted just like in restaurants. I used frozen mix veg bag along with some other cut vegetables, to increase the volume. This dish is perfect for feeding a crowd. Relatively quick, filling,  uncomplicated and tasty!

Do try!


Mixed Vegetables
Potatoes - 1 small
Zucchini - 1
Cauliflower - 1/2
Green bell pepper - 1
Red bell pepper - 1
Frozen carrot and peas - around 1/2 bag from Indian stores(around 1 Lb.)

Paneer - I didn’t add any

To fry and grind
Onion - 1 large
Tomato paste - 3 tbsp 
Tomato - 1
Green chillies - 2-3
Garlic - 3-4
Ginger - 1-2 inch
Cashews - 10-15

Cream - 1/4 cup(I didn’t add any)

Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp(mild)
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp

To garnish
Kasoori methi

To temper


Sauté “to fry and grind” ingredients in some oil. Add onion + ginger + garlic + green chilies. Once onions turn translucent, add tomatoes + cashews. Sauté till tomatoes turn mushy. Add tomato paste(if adding any). Give a quick mix. Turn off the stove. Let this mixture cool. Then grind to a smooth paste. 

Either pressure cook all the vegetables(1 whistle) or sauté them in some oil till they are cooked. Latter methods keeps the veggies crunchy and has more taste. If you are sautéing them, add the hard vegetables first, then add bell peppers, peas(frozen veg) and then zucchini, cauliflower later. Add some salt while cooking veggies. 

In a pot, make tadka with some oil and some jeera. Lower the flame. Add turmeric and red chili powder. Add ground paste. Add jeera + dhaniya powder. Cover and cook till the oil separates. Add water and bring the mixture to curry consistency. Add vegetables. Cover and cook till the vegetables are well incorporated in the curry. Adjust water if necessary.

Add pan fried paneer and cream(if adding any).

Add garam masala and cook for couple more minutes. 

Rub some kasoori methi in your hands and add to the curry. Cover and cook for one more minute, till the flavor is diffused into the curry. 

Garnish with some cilantro.  

  • The above quantity was enough for 15-16 servings.
  • The curry was creamy without adding any cream.
  • You can substitute cumin, coriander, garam masala powder with kitchen king masala. 

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