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Mixed Vegetable Curry Recipe | Creamy Vegetable Curry for Roti
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4.67 from 3 votes

Mixed Vegetable Curry Recipe | Restaurant Style Mixed Vegetable Subzi

Mixed Vegetable curry, a rich creamy gravy made with mixed vegetables, Paneer along with mild spices topped with fresh cream. This is a perfect accompaniment for any Indian Flat breads like Roti/thepla/paratha/naan. Even for simple jeera rice, this rich and creamy mixed veg curry is a perfect side dish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Accompaniment, Veg Gravies
Cuisine: Indian, Indian Recipes, North Indian
Servings: 4 people
Calories: 145kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan

Ingredients

Veggies

  • 1 Carrot Washed, peeled, cubed
  • ¼ Cup Beans Finely Chopped
  • 2 Potato boiled, cubed
  • 1 Green Capsicum Cubed
  • ¼ Cup Green Peas 1 Cup - 250ml
  • 1 Onion Finely Chopped
  • 2 Tomato Cubed

Spices

  • 1 tablespoon Ginger Garlic Paste
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Kasoori Methi (Dry Fenugreek Leaves)

Other Ingredients

  • ¼ teaspoon Turmeric Powder
  • 1.5 teaspoon Salt Adjust As Needed
  • 250 gms Paneer Cubed
  • ¼ Cup Fresh Cream
  • 1 tablespoon Coriander Leaves For Garnishing
  • 6 tablespoon Butter
  • 2 tablespoon Oil

Instructions

Stir-Fry Veggies

  • Heat 3 Tablespoon of Butter in a pan. Add carrots, potatoes and green peas and saute the veggies in medium flame till the veggies are tender
  • Once the veggies are tender and soft, add capsicum and green peas and cook for 2-3 minutes and then take these sautéed veggies aside

Preparing Onion-Tomato Mixture

  • In the same pan, add the oil and add onions. Sauté the onions till translucent
  • When the onions are translucent, add tomatoes and cashews and cook them till the tomatoes are mushy
  • Cool the onion-tomato mixture and then grind it to a paste in a mixer

Preparing Subzi

  • Again heat the remaining butter in a pan. Add the ginger-garlic paste and cook for a minute. 
  • Then, add the onion-tomato-cashew paste and cook in low flame for a minute
  • Then add red chili powder, coriander powder, cumin powder and turmeric Powder and salt and stir well
  • Add cooked veggies, paneer and mix everything well
  • Crush the kasoori methi and add it to the gravy and mix well

Serving

  • Add fresh cream and switch off the flame
  • Finally garnish with coriander leaves and serve hot!

Video

Notes

We can replace heavy cream with Coconut cream

Nutrition

Serving: 1Cup | Calories: 145kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g