🥕 The More, The Merrier
Sometimes, it’s not about one hero veggie.
It’s about the teamwork.
Mix Vegetable brings carrots, beans, peas, potatoes, cauliflower, and capsicum together in one spiced, cozy curry — the kind that fits perfectly on a thali, pairs beautifully with roti, and works for both weekday lunch and festive meals.
It’s flexible.
It’s flavorful.
And it always feels like home.
Mix Vegetable Curry
Ingredients
- 1 cup cauliflower florets
- 1 carrot, diced
- ½ cup green beans, chopped
- 1 potato, diced
- ½ cup green peas
- 1 small capsicum, chopped
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric
- 1 tsp red chili powder
- 1½ tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil or ghee
- Fresh coriander to garnish
Instructions
- Prep the Veggies
- Parboil or steam cauliflower, beans, peas, carrot, and potato for 4–5 mins. Drain and keep aside.
- Sauté the Base
- In a pan, heat oil/ghee. Add onions and sauté till golden.
- Add ginger-garlic paste, cook till raw smell fades.
- Add tomato puree, turmeric, chili, coriander powder, salt. Cook till oil separates.
- Toss in the Veggies
- Add the semi-cooked veggies and capsicum. Mix gently to coat everything in masala.
- Simmer the Flavor
- Add ½ cup water, cover, and cook for 5–7 minutes till veggies are tender and curry is thick.
- Add garam masala and switch off.
- Garnish ‘ Serve
- Top with coriander and serve hot with phulka, jeera rice, or puris.
🛒 What You’ll Need (Serves 3–4):
1 cup cauliflower florets
1 carrot, diced
½ cup green beans, chopped
1 potato, diced
½ cup green peas
1 small capsicum, chopped
1 large onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
½ tsp turmeric
1 tsp red chili powder
1½ tsp coriander powder
1 tsp garam masala
Salt to taste
2 tbsp oil or ghee
Fresh coriander to garnish
🍲 How to Make It – Simple and Soulful
1. Prep the Veggies
Parboil or steam cauliflower, beans, peas, carrot, and potato for 4–5 mins. Drain and keep aside.
2. Sauté the Base
In a pan, heat oil/ghee. Add onions and sauté till golden.
Add ginger-garlic paste, cook till raw smell fades.
Add tomato puree, turmeric, chili, coriander powder, salt. Cook till oil separates.
3. Toss in the Veggies
Add the semi-cooked veggies and capsicum. Mix gently to coat everything in masala.
4. Simmer the Flavor
Add ½ cup water, cover, and cook for 5–7 minutes till veggies are tender and curry is thick.
Add garam masala and switch off.
5. Garnish & Serve
Top with coriander and serve hot with phulka, jeera rice, or puris.
❤️ Why Mix Veg Is a Daily Delight
Uses whatever vegetables you have
One dish, many nutrients
Feels hearty and festive, yet simple
Because some days, everything belongs in the same pot
You might also enjoy: Karela Besan Bhaji – Spicy Gram Flour Tossed Bitter Gourd Stir-Fry Recipe, Lachha Paratha – Flaky Layered Punjabi Flatbread Recipe, Vegetable Biryani – Aromatic Comfort in Every Bite Recipe, Chicken Biryani – A Royal Treat from My Sunday Kitchen Recipe.
Why You’ll Love This Mix Vegetable Curry – A Colorful Bowl of Everyday Comfort Recipe
- ✅ Big, bold flavors from simple spices you already own
- ✅ One pot — easy cleanup
- ✅ Tastes even better the next day as flavors deepen
Tips for the Best Mix Vegetable Curry – A Colorful Bowl of Everyday Comfort
- Sauté the onions until golden — this is the foundation of the gravy
- Bloom whole spices in oil before adding anything else
- Add water gradually to control consistency
- Finish with a squeeze of lemon to brighten the flavors
What to Serve with Mix Vegetable Curry – A Colorful Bowl of Everyday Comfort
- Best served with steamed basmati rice or hot rotis
- A side of sliced onions and lemon wedges balances the richness
- Serve with a simple raita to cool the heat
Storage & Reheating
Mix Vegetable Curry – A Colorful Bowl of Everyday Comfort keeps well refrigerated for 3-4 days in an airtight container. Reheat gently on the stovetop with a splash of water. Freezes well for up to 1 month.