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Mixed Vegetable Curry

Prep Time – 10 minutes
Cook time – 20 minutes
Makes – 4 cups

For the gravy
1 onion roughly chopped
2 tomatoes roughly chopped
1 capsicum roughly chopped
1 green chili
3 blanched almonds (boil almonds in water for 1 minute to get blanched almonds)
2 cloves garlic
1 inch ginger
1 teaspoon oil

For the main curry
1/2 cup onions
1/2 cup capsicum
1/2 cup carrot
1/2 cup tomato
1/2 cup white pumpkin
2 green chillis
2 teaspoons salt (to taste)
1/2 teaspoon red chili powder
A small stick of cinnamon (optional)
1/2 teaspoon turmeric powder (optional)
2 teaspoons oil
A pinch of sugar
Water, as required


For making the gravy
1. Heat 1 tsp oil; add garlic, giner, almonds & green chili. Sauté for around a minute.
2. Add the onions & sauté for 2-3 minutes until tender.
3. Add capsicum and fry for a minute. Then add tomatoes and sauté for 2 minutes until tomatoes are cooked a bit.
4. Cool a bit, add to a blender/mixer and grind to a coarse paste.

For the curry
1. Heat 2 tsp oil; add the cinnamon and onions & sauté until golden.
2. Add the gravy paste and mix well. Add red chili powder and turmeric powder and mix well.
3. Cook until the gravy paste reduces in size & the oil starts leaving the sides. (Note: Since the amount of oil used in this recipe is extremely less, the oil only faintly leaves the sides. Keep an eye out for the gravy from drying)
4. Add carrots and mix well. Add 1/3 cup of water and salt and mix well. Cook for about 2 minutes.
5. Next, add the capsicum and mix well. Cook for one further minute.
6. Then, add tomatoes, potatoes and white pumpkin cubes and mix well.
7. Add enough water to cover the vegetables and let it boil for 2-4 minutes.
8. Add the pinch of sugar for added flavor