Mix veg is a home-style curry that brings together a variety of vegetables in a mild onion- and tomato-based gravy. It is a very practical dish that you can put together with what is in season or what you have in your kitchen. This version we prepared has tender vegetables, well-balanced masala and a good amount of gravy to go with roti or rice.
A very flexible element of this recipe is the choice of vegetables. We do not have a set-in-stone set of which to use. In winter, try out cauliflower and peas, which pair very well; also go for carrots, beans and capsicum, which are easy to use any time of the year. Also, we recommend that you cut everything into bite-sized pieces, which in turn puts a little of each veg into every serving.
Preparation Time and Servings
- Preparation: 15 mins.
- Cooking: 25-30 minutes.
- Serves: 3 to 4 people.
Ingredients
- 1 medium potato which is peeled and cut into cubes
- 1 carrot which is chopped
- ½ cup cauliflower florets
- ½ cup green peas
- ½ cup chopped French beans
- ½ capsicum which is diced
- 1 medium onion which is finely chopped
- 2 medium tomatoes which are chopped or pureed
- 1 tsp of ginger-garlic paste
- 1 green chili split
- 1 tsp of cumin seeds
- ½ tsp of turmeric powder
- 1 tsp of coriander powder
- ½ tsp of red chili powder
- ½ tsp of garam masala
- 2 tbsp of oil
- 1 to 1½ cups of water
- Salt to taste
- 2 tbsp of chopped coriander leaves
- 2 tbsp of cream or malai (optional)
How to Make Mix Veg
Prepare the produce.
Wash the produce and cut into equal-sized pieces for even cooking.
Prepare the Masala.
In a kadai, heat the oil over medium flame. Add cumin seeds, which should crackle. Add onion and cook until they turn light golden. Stir in ginger garlic paste and green chilli; sauté until the raw smell goes.
Add tomatoes and cook until they are soft and pulpy. In a separate action, mix in the turmeric, coriander powder, red chilli powder and salt. Cook for a few minutes; also stir regularly to prevent the masala from sticking.
Roast the Vegetables.
Add potato, carrot, beans and cauliflower. Toss to coat them with masala. Pour in water, cover the kadai and cook on low to medium flame for 8–10 minutes. Add peas and capsicum, then cook until the vegetables are tender but still hold their shape.
Complete the Curry.
Add garam masala and, if you like, cream or malai for a richer texture. Simmer uncovered for 2-3 minutes. Turn off the heat and garnish with coriander leaves.
Tips for Better-Tasting Mix Veg
Avoid the trap of overcooking; instead, have your vegetables come out tender, not mushy. Put quick-cooking veggies in at a later time than potatoes and carrots. Go without cream for a lighter version of the curry, or use coconut cream for a vegan take. For extra richness and protein, put in paneer cubes near the end.
What to Serve with Mix Veg
Serve it hot with chapati, roti, paratha, naan or steamed rice. Gravy should be thick enough to coat the vegetables but loose enough to pour over bread.
Storage
Place your leftovers in an airtight container and put them in the refrigerator for 1 to 2 days. Reheat gently in a pan, adding a little water if the gravy has thickened.
Mix veg is a quick everyday meal that uses seasonal vegetables. Go for fresh ingredients, balance the spices and let the natural flavours come through.
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