About Vegetable Curry Recipe

A variety of mixed vegetable recipes are common both in North Indian as well as South Indian cuisines. As it is also a favorite in my house, I have a few variations of preparations that include mixed veggies in them. Some are dryish, others semi-dry or curry based. This recipe of Vegetable Curry is one way that I make, with typical Punjabi flavors in it. I had seen this Vegetable Curry Recipe on a television show decades back. Post which, I tried it at home. And when I did that, the results came out really good. Since then, it is much-loved by all at my place. Sometimes, I just make this version, pair it with our regular chapatis and some fresh salad on the side, and a satisfying lunch or dinner is sorted. The gravy of this Vegetable Curry is creamy, mildly sweet and subtly spiced with a hint of sourness from the tomatoes and curd (yogurt). The recipe calls for frying the veggies. Alternatively, you can sauté the vegetables or blanch or steam them too. However, since fried veggies and cream is used, the dish becomes rich in calories. Since this post is about a Vegetable Curry Recipe, here are some more recipes that are similar. One is this one-pot preparation of Mix Veg Recipe with veggies that are not fried, but cooked in the gravy. Another one is the Paneer Sabji that I make, where the base is the same. As I mentioned, you can savor this lovely mixed veg curry with Indian flatbreads like roti or phulka or chapati or naan or tandoori roti along with an onion-lemon salad or Kachumber.

How to make Vegetable Curry

Fry Vegetables

  1. Heat 4 tablespoons oil in a wok (kadai) or pan. Add 2½ cups chopped mixed vegetables and begin to fry them. Chop the carrots, potatoes into cubes and the cauliflower into small to medium florets as then it takes less time to fry them. Depending on the size of the wok (kadai) or pan, you can fry the vegetables in batches too.
  2. Fry vegetables on medium to medium-high heat, turning them over as needed. Ensure to fry until they are cooked completely and are tender and golden from the edges.
  3. Remove with a slotted spoon and drain on kitchen paper towels to remove excess oil. Instead of frying, you can even steam or roast the vegetables in an oven.

Frying & Sauteing

  1. In the same oil, add 2 slit green chilies and 10 to 12 whole cashews. Fry till the cashews are golden and the chilies have some light blisters on them. Do not brown or burn the chillies. Remove with a slotted spoon and drain on kitchen paper towels.
  2. Keep the heat to low or turn off the heat. Add 1 generous pinch of asafoetida and stir. If you do not have asafoetida, then simply omit adding it.
  3. Next, add ⅓ cup finely chopped onions. Stir and sauté on medium heat until the onions turn light golden.
  4. Add 1 teaspoon ginger-garlic paste or crushed ginger-garlic. Sauté on medium-low heat until their raw aroma dissipates.

Make Onion & Tomato Masala

  1. Add ¾ to 1 cup finely chopped tomatoes. Stir and sauté until the tomatoes become pulpy and you see oil releasing from the sides.
  2. Lower the heat and add all the ground spice powders – ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder. Stir and mix well. Sauté for a minute on low to medium-low heat.
  3. Keep the heat to a low and add 2 tablespoons whisked curd (yogurt). Stir curd briskly as you incorporate it into the masala mixture. Stirring briskly but continuously when adding curd, ensures that it does not split in the onion-tomato masala. Also, use full-fat fresh curd.
  4. Add 3 tablespoons light cream or low fat cream. Again, stir and mix everything very well. Opt to add 1 tablespoon of heavy or whipping cream, instead of light cream.

Make Vegetable Curry

  1. Next, add ⅓ cup water. Stir well and let the gravy come to a simmer. Add water depending upon the consistency you want. But don’t make a thin curry or gravy.
  2. When the curry comes to a simmer, then add the fried vegetables, fried cashews and chilies. Also, season with salt. Here, you can also add paneer cubes along with fried vegetables.
  3. Mix and stir the vegetables and let them to simmer in the gravy for 2 minutes on medium-low heat.
  4. Serve Vegetable Curry with naan or tandoori roti or phulkas along with onion-mint-lemon salad.

Variations

Here are some variations that can add diversity to the Punjabi-style Vegetable Curry repertoire, allowing you to enjoy different flavors and textures with each preparation:

Add cubes of Indian cottage cheese (paneer) to the curry for a richer and creamier texture. You can also marinate the paneer in spices and pan frying them, before adding to the gravy or can garnish the vegetable curry with pan fried paneer cubes. Add cooked chickpeas (chana/chole) along with vegetables like onions, tomatoes and bell peppers for a protein-rich curry. Sauté mushrooms and green peas together with spices like cumin, coriander and garam masala powder to create a delicious curry with earthy flavors. Combine cauliflower (gobi) with potatoes (aloo) for a classic Aloo Gobi curry that’s both comforting and tasty. Sauté okra (bhindi) separately in oil. Add these to the curry base, simmer for 1 to 2 minutes and enjoy a tangy and flavorful curry. Fry or boil tender jackfruit pieces and add them in the masala gravy for a unique and flavorsome vegetarian curry.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mushroom Masala | Mushroom Curry (Punjabi Style) Paneer Curry Recipe (Paneer Gravy) Chole Recipe | Authentic Punjabi Chole Masala Kofta Recipe | Veg Kofta Curry This Vegetable Curry recipe from the blog archives was first published on December 2014. It has been updated and republished on May 2024.

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