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Mixed vegetable curry with carrots, French beans, green peas, cauliflower and paneer in a mildly spiced gravy

Mixed Vegetable Curry

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A flavourful Indian mixed vegetable curry made with carrots, french beans, green peas, cauliflower and paneer, simmered in a smooth onion and tomato gravy enriched with cashews. Whole spices, ginger, garlic and kasuri methi lend depth to the curry, while a little fresh cream completes the preparation. It pairs beautifully with jeera rice, naan or whole-wheat phulka.
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 persons

Ingredients

  • For Onion and tomato gravy
  • 2 tbls oil
  • 4 Onions Medium roughly chopped
  • 4 Tomatoes Medium roughly chopped
  • 2 tbsp Garlic cloves
  • 1 inch Ginger
  • 10-12 Cashews
  • 1 tsp salt
  • pinch of Turmeric powder
  • For Sauteing Vegetables
  • 4 cup Mixed vegetables carrot ,french beans, green peas and cauliflower etc chopped
  • 1/4 cup Paneer Cut into small cubes
  • 2 tbsp Oil
  • 1 inch Cinnamon stick
  • 3 Cloves
  • 2 Green cardamoms
  • ½ tsp Cumin seeds
  • 1 Bay leaf
  • 2-3 green chill
  • 1/4 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Red chilli powder
  • Salt To taste
  • 1 tsp Kasuri methi
  • For Garnishing
  • 1-2 tbsp Fresh cream
  • Fresh coriander leaves Chopped

Instructions

  1. Prepare the onion and tomato gravy
  2. Heat 2 tablespoons of oil in a pan. Add the roughly chopped onions , garlic cloves , ginger and sauté till light brown, add cashew and saute briefly.
  3. Add the chopped tomatoes, a little turmeric powder and salt. Mix well.
  4. Cover and cook over medium-low heat until the tomatoes soften and become slightly mushy.
  5. Turn off the heat and allow the mixture to cool.
  6. Transfer the cooled mixture to a blender and grind into a smooth paste. Keep aside.
  7. Cook the Vegetables
  8. Heat 2 tablespoons of oil in another pan.
  9. Add cinnamon, cloves, green cardamoms, cumin seeds and bay leaf. Allow them to release their aroma taking care not burn.
  10. Add the chopped carrots, French beans, cauliflower. Sauté over medium heat.
  11. Add coriander powder, red chilli powder, turmeric powder and salt, saute briefly.
  12. Cover and cook over medium-low heat until the vegetables are approximately 80% cooked, stirring occasionally, adding little water if needed.
  13. Add green peas and saute briefly.
  14. Combine the gravy and vegetables
  15. Add the prepared onion, tomato and cashew paste to the partially cooked vegetables. Mix gently.
  16. Add kasuri methi, crushed between your palms, and stir.
  17. Allow the curry to simmer for 5–10 minutes so that the gravy blends with the vegetables and develops its flavour.
  18. Add the paneer cubes towards the end. Simmer gently for another 5 minutes, allowing the paneer to absorb the flavours without breaking.
  19. Switch off the heat. Finish with fresh cream and chopped coriander leaves.

Notes

The proportions  of vegetables can be adjusted according to availability.
 Allow the cooked onion and tomato mixture to cool before blending to obtain a smooth paste.
-Adding paneer towards the end helps the cubes retain their shape.
- Consistency: A little warm water can be added if the gravy becomes too thick.
- Kasuri methi: Crushing it between the palms before adding releases its characteristic aroma.
- Cream: A tablespoon or two of fresh cream gives the curry a pleasant finish.
Adjusting the Spice Level
This curry has a delicate balance of flavours, with the aroma of whole spices and the mild richness of the gravy. For those who prefer a spicier curry, additional red chilli powder and a little garam masala or curry powder can be added according to taste.