Mix Vegetable Curry | Mix veg

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April 1, 2024
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Mix Vegetable curry, popularly known as Mix Veg, is a medley of assorted vegetables like cauliflower, carrots, potatoes, french beans and peas in a simple onion-tomato masala.

Mix Veg is my go-to healthy curry of choice during weeknights as it is easy to meal prep during the weekends. Simply chop all vegetables and grind the gravy base in the grinder and store in air tight containers. During weeknights or preparing tiffin for Puru in the morning, I just toss them together to make a easy yet healthy option to enjoy.

This is a pretty flexible dish as you can use as many and as less vegetables as you want. If I am making Mix Veg for guests, I fancy this dish with added veggies like carrots, sweet corn and bell peppers. For added flavor, I fry the veggies in a bit of a oil and then add to the onion-tomato masala.

It’s a crowd-pleaser that never fails to impress, no matter how many guests show up. Ad not just me, my mom swears by it too, and for a good reason.

Whether you’re a veggie lover or a meat enthusiast, Mix Veg Curry has something for everyone. It adds a pop of color and flavor to any plate, making it a hit among all kinds of eaters.

For veggie fans, it’s a tasty blend of their favorite vegetables, cooked just right and seasoned to perfection. For those who usually prefer meat, it’s a tasty introduction to the world of flavorful plant-based dishes.

Ingredients

French beans, carrots, potato, cauliflower florets, peas, oil, mustard seeds, cumin seeds, hing (asafoetida), onion, tomato, coriander leaves with stems, green chilies, garlic, ginger, garam masala, turmeric powder, coriander powder, cumin powder, red chili powder (adjust to taste), sugar, salt to taste, coriander leaves.

Mix veg dry
Mix veg dry with onions, lime, chili and fulka roti

Instructions

Preparation:

  • For prepping vegetables, chop the French beans and carrots into approximately 1-inch pieces, break the cauliflower into florets, and slice the potatoes lengthwise.
  • In a mixer grinder, add roughly chopped onions, coriander leaves with stems, green chilies, garlic cloves, ginger, tomato and grind it into a fine paste. Keep it aside.

For making curry:

  • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Next add cumin seeds and asafoetida and let them release the aroma.
  • Add the onion- tomato paste from the grinder and cook till the raw smell disappears and the masala turns light brown.
  • Now, add turmeric powder, coriander powder, cumin powder, red chili powder and garam masala. Mix well.
  • Add the vegetables in a sequence that ensures proper cooking. Begin with the potatoes and cook them for 4-5 minutes. Next, add the cauliflower florets and cook for 2-3 minutes, followed by the French beans, which require approximately 2-3 minutes to soften. Lastly, add the peas and cook for a minute. Remember to stir at each step to coat the added veggies with the spice mixture.
  • Finally cover the pan and cook for 5 minutes, to bring the flavors all together. To ensure that all the vegetables are cooked properly, take a sample of each vegetable and press them gently under your fingers. To prevent burns, you can also do this by pressing the veggies with the back of a spoon.
  • Add salt and sugar and mix well. Cover and cook for 1 minute.
  • Once done, switch off the gas and garnish with fresh coriander leaves.
  • Mix Veg is ready to be served.

Serving Suggestions

  • This Mix Vegetable Dry Curry pairs beautifully with steamed rice, roti, dal, or naan.
  • You can also enjoy it as a filling for wraps or sandwiches.
  • For added freshness, serve with a side of cucumber and tomato salad tossed in lemon juice and chaat masala.
Mix veg dry
Mix veg dry with onions, lime, chili and fulka roti

Tips and Tricks

  1. Make sure the vegetables are cooked through before adding sugar as sugar might inhibit further cooking.
  2. Add lime juice along with chopped coriander leaves before serving to add an extra zing to the dish.
  3. Pan fry the veggies in a little oil before adding it to the masala for making it even more delicious.
  4. Feel free to customize the spice level according to your taste preferences.
  5. For a richer flavor, you can add a splash of coconut milk or cream towards the end of cooking.
  6. Use fresh and seasonal vegetables for the best taste and nutrition.

Meal Prep Tips

  • To save time on busy weeknights, chop the veggies in advance and store them in an airtight container in the refrigerator. You can also grind the onion tomato base and store in air tight container for upto 1-2 days in refrigerator.
  • Prepare a big batch of this Mix Vegetable Dry Curry and store it in individual containers for a quick and convenient meal prep option. Simply reheat and enjoy throughout the week with your choice of sides.
Mix veg dry
Mix veg dry

FAQs

Q: Can I use frozen vegetables instead of fresh ones?

A: Yes, you can use frozen vegetables if fresh ones are not available. Just make sure to thaw them before adding to the curry.

Q: How long does this curry last in the refrigerator?

A: It can be stored in the refrigerator for up to 3-4 days when stored in an airtight container.

Q: Can I add other vegetables to this curry?

A: Absolutely! Feel free to experiment with your favorite vegetables like bell peppers, or sweet corn.

Q: Is this curry vegan?

A: Yes, this is vegan as well as vegetarian dish.

Mix veg dry

Mix Vegetable Curry | Mix Veg

Mix Vegetable curry, popularly known as Mix Veg, is a medley of assorted vegetables like cauliflower, carrots, potatoes, french beans and peas in a simple onion-tomato masala. Serve it with rice, dal, roti or naan for a wholesome meal.

Ingredients
  

For Veggies:

  • 6-8 French beans
  • 1 carrot small
  • 1 potato medium sized
  • 1 cup cauliflower florets
  • 1/2 cup peas

For Onion tomato base masala:

  • 1 small onion roughly chopped
  • 1 small tomato roughly chopped
  • 3 cloves garlic
  • 1- inch ginger
  • 2 green chilies roughly chopped
  • 1/4 cup coriander leaves with stems roughly chopped

For tempering:

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon hing
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder adjust to taste
  • Salt to taste
  • 1/2 teaspoon sugar

For Garnish

  • 1/4 cup Fresh coriander leaves chopped

Instructions
 

Prepare veggies:

  • Chop French beans and carrots(1-inch pieces), break cauliflower into smaller florets, and slice potatoes lengthwise. Set it aside

Grind paste:

  • In a grinder, combine onions, coriander leaves with stems, green chilies, garlic, ginger, and tomato. Grind into a fine paste and set aside.

For making curry:

  • Heat oil, add mustard seeds, cumin seeds, and asafoetida. Sauté until fragrant.
  • Add onion-tomato paste, cook till fragrant and light brown.
  • Stir in turmeric, coriander, cumin, red chili powder, and garam masala. Mix well.
  • Add potatoes and carrots and cook for 4-5 mins, next add cauliflower and again cook for 2-3 mins,
  • Then goes in French beans which will take approx 2-3 mins to soften, and finally add the peas and cook for 1 min.
  • Cover and cook for 5 mins to blend flavors. Check veggies for doneness by pressing gently.
  • Add salt and sugar, mix well. Cover and cook for 1 min.
  • Finish with fresh coriander leaves.
  • Your Mix Veg is ready to enjoy!

Notes

** Serving Suggestions**
    • This Mix Vegetable Dry Curry pairs beautifully with steamed rice, roti, or naan.
    • You can also enjoy it as a filling for wraps or sandwiches.
    • For added freshness, serve with a side of cucumber and tomato salad tossed in lemon juice and chaat masala.
**Tips and Tricks**
    • Make sure the vegetables are cooked through before adding sugar as sugar might inhibit further cooking.
    • Add lime juice along with chopped coriander leaves before serving to add an extra zing to the dish.
    • Pan fry the veggies in a little oil before adding it to the masala for making it even more delicious.
    • Feel free to customize the spice level according to your taste preferences.
    • For a richer flavor, you can add a splash of coconut milk or cream towards the end of cooking.
    • Use fresh and seasonal vegetables for the best taste and nutrition.
**Meal Prep Tips**
    • To save time on busy weeknights, chop the veggies in advance and store them in an airtight container in the refrigerator. You can also grind the onion tomato base and store in air tight container for upto 1-2 days in refrigerator.
    • Prepare a big batch of this Mix Vegetable Dry Curry and store it in individual containers for a quick and convenient meal prep option. Simply reheat and enjoy throughout the week with your choice of sides.
Author: Trupti Deo
Course: Main Course
Cuisine: Indian
Keyword: Cooking tips, Easy Recipe, Healthy eating, Homemade curry, indian cuisine, Meal Prep, Mix vegetable curry, Vegan, Vegan-friendly, Vegetable medley, Vegetarian, Vegetarian recipe

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