Mixed vegetable curry

  • recipe image cover
  • recipe image cover





Mixed vegetables in spicy tomato sauce.

Servings 4-5, Cooking time including preparation 25 mins.


Boil carrots and beans in water for 4-5 mins then add peas. Let them cook for a minute and keep them aside.

In a separate pan dry roast Elaichi, clove and jeera for 1 min. Add onions and salt, cook for 1 minute. Add Ginger garlic paste – saute for 1 min then and add tomato puree, turmeric powder,  chilli powder, jeera powder, coriander powder and cashew paste – let them cook for 2  minutes. Add 1 cup of water , cook for 2 min. Add 1 cup  of mixed vegetables (carrots, beans and peas – that are kept aside), saute for half minute, add half cup of water, cover with lid. Let it cook for 3 mins.  Add kasuri methi, cilantro and mint leaves. Mix well and transfer to serving dish.

To make cooked cashew paste: Boil 1 ounce of cashew for 3 mins and grind them with 1 tablespoon of water. Make 1 and half Tablespoons of cashew paste.


Carrot – 1/2 cup (2-3 carrots cut into 1 cm pieces)
Green beans – 1/2 cup (chopped into 1/2 cm pieces)
Green peas – 30 gms (1/4 cup)
Onions – 2 small, cut into half cm pieces
Elaichi (Cardamom) – 1
Clove – 1
Jeera (Cumin) – 1/2 teaspoon
Salt – 1/2 teaspoon
Ginger garlic paste – 1/2 teaspoon
Tomato puree – 100 grams or 1/2 cup
Turmeric – 1/8 teaspoon
Chilli powder – 1 teaspoon
Jeera (cumin) powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Cashew paste -1 Tablespoon (Recipe for Cashew paste)
Kasuri Methi (crushed) – 1/2 teaspoon
Cilantro (coriander leaves) – 2 teaspoons finely chopped
Mint leaves, chopped – 1 teaspoon