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North Indian Mixed Vegetable Curry

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Skiz Fernando makes a healthy vegetarian curry on this episode of Pan Asian.
  Butter/Oil 1 Tablespoon
  Green chili 3 , slit lengthwise
  Carrot 2 Medium, diced
  Potato 1 Large, peeled, diced
  Pumpkin 1 Cup (16 tbs), diced
  Cauliflower florets 2 Cup (32 tbs), separated into florets
  French beans 1 1⁄2 Cup (24 tbs), cut into 1-inch pieces
  Green peas 1⁄2 Cup (8 tbs) (fresh or frozen)
  Cream 2⁄3 Cup (10.67 tbs)
  Dried fenugreek leaves 1 Tablespoon (Optional)
  Curry leaves 5 Gram (1 sprig) (Optional)
  Coriander leaves 3 Tablespoon, finely chopped
For tomato sauce
  Butter/Oil 2 Tablespoon
  Ginger paste 3 Tablespoon
  Garlic paste 3 Tablespoon
  Tomatoes 2 Medium
  Peeled tomatoes 8 Ounce (1 can)
  Salt To Taste
  Chili powder 3 Teaspoon (2-3)
  Water 3⁄4 Cup (12 tbs)

1. For sauce, place a wok or saucepan over flame and heat butter or oil in it.
2. Drop ginger and garlic paste. Stir fry, and then add fresh tomatoes, salt, and chili powder. Cook until soft.
3. Pour canned tomatoes and water in wok. Cover with lid. Let the sauce simmer for about 15 minutes or until soft and mushy. Turn off the heat, and let it cool.
4. With blender, puree sauce until smooth.
5. Place a separate wok on flame, heat oil and drop chilies in it. Saute.
6. Add curry leaves, diced carrots, potatoes, and tomato sauce. Mix well. Cook for about 15-20 minutes.
7. Drop pumpkin, cauliflower, beans, and peas. Mix well. Add water, if required. Simmer for another 10 minutes or until vegetables are cooked through.
8. Add cream, dried fenugreek leaves, and coriander. Mix to combine.
9. Taste and season with salt.

10. Serve mixed vegetable curry hot with rice or chapatis.

You can also use asparagus instead of peas.

Recipe Summary

Difficulty Level: 
North Indian
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

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Average: 3.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 271 Calories from Fat 70

% Daily Value*

Total Fat 8 g12%

Saturated Fat 4.9 g24.5%

Trans Fat 0 g

Cholesterol 17.9 mg6%

Sodium 278.1 mg11.6%

Total Carbohydrates 46 g15.4%

Dietary Fiber 6.9 g27.7%

Sugars 15.4 g

Protein 6 g11.9%

Vitamin A 140.7% Vitamin C 94.7%

Calcium 11.3% Iron 8.8%

*Based on a 2000 Calorie diet

North Indian Mixed Vegetable Curry Recipe Video