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How to make Mixed Vegetable Curry - A Jain version of a delicious mixed vegetable curry. It’s made without any onions or garlic.

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This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Carrots (गाजर)

Cuisine : Indian

Course : Main Course Vegetarian

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Mixed Vegetable Curry
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A mixed vegetable curry is always going to be nutritious because of the healthy veggies that go into it. This recipe is a Jain version of it, which means it is prepared without onions or garlic. That does not mean this recipe is going to be bland, it is infact full of flavour from the veggies and other select spices. The tomato gravy in this recipe is thickened using brown bread. You can eat this quick and simple pure vegetarian mixed vegetable curry with anything from rotis to rice.

For more recipes related to Mixed Vegetable Curry checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Moong Dal Aur Hare Pyaz Ki Sabzi, Stir Fried Tofu with Asian Greens, Cauliflower And Potato Sukke, Kumpir.

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Mixed Vegetable Curry Recipe Card

Mixed Vegetable Curry
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mixed Vegetable Curry Recipe

  • Potatoes cut into small cubes and soaked in water 2 medium

  • Carrots cut into small cubes 1 medium

  • Shelled green peas 1/4 cup

  • Oil 2 tablespoons

  • Cumin seeds 1/2 teaspoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Paneer (cottage cheese) 50 grams

  • Brown bread slices 3

  • Coriander powder 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Ginger paste 1 tablespoon

  • Tomato puree 1/4 cup

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Heat oil in a non stick pan, add cumin seeds. When the seeds begin to change colour, add potatoes, carrot, salt and turmeric powder and mix well. Cover and cook.

Step 2

Cut paneer into small cubes. Roughly tear brown bread slices and grind to make fine crumbs. Add coriander powder, red chillli powder, ginger paste and 1 cup water to the vegetables and mix.

Step 3

Cover and continue to cook for 2-3 minutes or till the vegetables are almost done.

Step 4

Add green peas, paneer, tomato puree and bread crumbs and mix well. Cover and cook on low heat till all the vegetables are completely done.

Step 5

Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.