//Mix Veg Recipe

Mix Veg Recipe

overhead shot of mix veg recipe in a blue rimmed bowl on a white table

My Mom’s recipe for North Indian style mixed vegetable recipe is a family favorite, and I’m certain you’ll love it too! Use just one pot and any vegetables you might have on hand to make this delicious mix veg recipe. It tastes delicious with roti, paratha or poori.

overhead shot of mix veg curry recipe in a blue rimmed bowl on a white tableoverhead shot of mix veg curry recipe in a blue rimmed bowl on a white table

Why I Love This Recipe

Being vegetarians, we have lots of veggies in our diet. I am a huge fan of recipes that are easy to make and can be altered based on what I have in my kitchen.

Oftentimes, I have the odds and ends of many different veggies after a week of cooking, but don’t have a plan to use them. This is the recipe I turn to when that happens.

You can easily use different vegetables in this mix veg recipe depending on what you have on hand and what is in season.

If frozen veggies are all you have on hand, that isn’t a problem! You can also add paneer to this mix vegetable recipe if you like.

I also love that the vegetables are cooked in their juices for this recipe. While it takes a little longer to cook, the results are well worth it.

I often make this when we want to have something comforting with roti, poori or paratha. You can also have mix veg curry with steamed rice.

While the cook time might take awhile, this curry recipe is quite simple. All you need are some good veggies, a few key spices and a bit of patience! And since everything cooks together in one pot, clean up is a snap.

Finally, while I add a bit of cream to make this veg curry a little richer, you can easily omit it or swap in coconut cream to make this a completely vegan dish.

Now that you see why my mixed veg curry is a favorite of mine, let’s get to cooking!

Step-by-Step Guide

How to Make Mix Veg Recipe

Sauté Onions

1. Heat 3 tablespoons oil in a kadai or pan. Then add 1 teaspoon cumin seeds and let them crackle.

Use any neutral oil. I usually make this curry in sunflower oil and sometimes in peanut oil, which by the way is not a neutral flavored oil.

cumin seeds tempering in oil in the kadaicumin seeds tempering in oil in the kadai

2. When the cumin seeds finish crackling, add ½ cup finely chopped onions.

chopped onions added to the kadaichopped onions added to the kadai

3. Mix well and begin to sauté onions on a low to medium flame. 

TIP: Stir often when sautéing onions to prevent burning, which can taste rather bitter.

onions sautéing with cumin oilonions sautéing with cumin oil

4. Sauté onions till they turn light golden.

onions that have turned golden in the kadaionions that have turned golden in the kadai

Sauté Ginger and Garlic Paste

5. Add 1 teaspoon ginger-garlic paste.

ginger garlic paste added to cooked onionsginger garlic paste added to cooked onions

6. Mix well and sauté for until the aroma of raw ginger and garlic goes away, about 10 to 12 seconds

aromatics simmering for tomato onion masalaaromatics simmering for tomato onion masala

Sauté Tomatoes

7. Then add 1 tightly packed cup of finely chopped tomatoes.

diced tomatoes added to aromatic mixdiced tomatoes added to aromatic mix

8. Mix well and begin to sauté tomatoes on a low heat. Stir often.

If the ingredients starts sticking to the pan, add in some splashes of water. Mix and deglaze the pan removing any stuck particles or bits. Continue to sauté further.

early stage of tomato onion masala early stage of tomato onion masala

9. Sauté until the tomatoes turn pulpy and you see oil releasing from the sides.

tomatoes breaking down in the kadai for the tomato onion masalatomatoes breaking down in the kadai for the tomato onion masala

Add Ground Spices

10. Add ½ teaspoon turmeric powder, ½ teaspoon Kashmiri chili powder, ½ teaspoon garam masala powder and 2 teaspoons coriander powder.

TIP: For a spicier curry, add more Kashmiri chili powder to taste.

spices added to masala mix in kadaispices added to masala mix in kadai

11. Mix the ground spice powders very well with the onion-tomato mixture and sauté for a minute.

tomato onion masala in kadai ready for making mix veg currytomato onion masala in kadai ready for making mix veg curry

Add Vegetables

12. Add 2 cups of mixed chopped veggies and 1 green chili (chopped) to the onion tomato masala.

TIP: Chop the veggies in evenly sized small to medium sized pieces so that they cook well. You can use mix vegetables like cauliflower, carrots, potatoes and french beans. You can also use capsicum, white button mushrooms, broccoli, zucchini etc. Just be sure to add the veggies in appropriate order, with vegetables that take a long time to cook going in first and vegetables that are quick cooking being added last. Check out this handy guide to vegetable cook times to help you.

carrots, potatoes, green beans and cauliflower added to tomato onion masalacarrots, potatoes, green beans and cauliflower added to tomato onion masala

13. Add ½ cup of green peas (fresh or frozen).

green peas added to mix veggreen peas added to mix veg

14. Mix the veggies very well with the onion-tomato masala and sauté for a minute.

mixed vegetables tossed in tomato onion masala for curry recipemixed vegetables tossed in tomato onion masala for curry recipe

Add Water

15. Add 1.5 cups water. (For a thinner gravy add 2 cups water.)

water added to the mix veg currywater added to the mix veg curry

16. Add salt to taste.

teaspoon of salt over pot of mixed vegetables teaspoon of salt over pot of mixed vegetables

17. Mix well.

making mix veg recipemaking mix veg recipe

Cook Vegetable Curry

18. Cover the kadai or pan with a lid and cook the veggies on a low to medium heat.

lid atop kadai over low heatlid atop kadai over low heat

19. Check periodically while the veggies are cooking.

peek at the mixed veggies as they cookpeek at the mixed veggies as they cook

Add Milk or Cream (Optional Step)

20. When the veggies are half cooked (still too firm to poke with a fork), add 2 tablespoons cream or malai (the layer of cream that floats on top of boiled milk) or 3 tablespoons milk in the vegetable curry. Note that the milk may curdle, but this gives a good taste in the veg curry.

In the video, cream is added to the gravy.

TIP: You can skip adding cream or milk if you prefer, or opt for a coconut based cream, almond flour, cashew powder or cashew cream instead.

cream being added to the mix veg currycream being added to the mix veg curry

21. Mix well.

mixed veggie curry simmering on low heatmixed veggie curry simmering on low heat

22. Cover the kadai again and simmer till the veggies are cooked well.

lid back on the kadai for making mix veg recipelid back on the kadai for making mix veg recipe

23. Continue to check periodically while the veggies are cooking to ensure they don’t get overcooked and mushy.

mixed veggie curry after simmering to have a nice thick saucemixed veggie curry after simmering to have a nice thick sauce

24. The veggies should be fork tender when they are done.

TIP: If there is too much water in the curry, then remove the lid and cook till the water evaporates and you get the curry consistency you want. If the vegetable curry looks dry and the veggies are not cooked, then add some water and continue to cover and cook.

completed mix veg curry in kadaicompleted mix veg curry in kadai

25. If using paneer then add some paneer cubes and simmer mix veg curry for a few seconds.

When the veggies are al dente (and the paneer is heated through), switch off the flame. Then add 3 tablespoons chopped coriander leaves. Mix again.

fresh chopped coriander leaves added to mix vegfresh chopped coriander leaves added to mix veg

26. Serve mix vegetable curry steaming hot or warm.

overhead shot of mix veg curry recipe in a blue rimmed bowl on a white tableoverhead shot of mix veg curry recipe in a blue rimmed bowl on a white table

Serving Suggestions

Savor the vegetable curry with roti, naan, paratha or poori. You can also serve it with steamed rice or cumin rice. The curry also pairs well with bread or dinner rolls. Enjoy!!

Storage and Leftovers

Store any leftovers in the refrigerator for 1 to 2 days. Reheat in a pan before serving. If the gravy has become thick, add a few splashes of water and mix well while reheating.

Tips

FAQs

What are the best veggies to use for mix veg recipe?

I always make this curry with sturdy veggies like cauliflower, potatoes, beans, carrots and green peas. That said, you can use any vegetables you have on hand. Simply be sure to add the vegetables in order of their cook times. Longer cooking vegetables (e.g. cauliflower and potatoes) should be added first, while fast cooking vegetables (e.g. spinach) should be added in the last few minutes.

Can mixed vegetable curry be made ahead of time?

I would not suggest to make ahead as the taste completely alters and changes when the curry is frozen. Moreover heating the veggies again can make them become mush and pasty.

How should I serve mixed vegetable curry?

You can opt to garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves. Serve mix veg hot with poori, paratha, kulcha or chapati, or over a pile of steamed rice. Enjoy!

More Mixed Vegetable Recipes!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

My Mom’s recipe for North Indian style mixed vegetable recipe is a family favorite, and I’m certain you’ll love it too! Use just one pot and any vegetables you might have on hand to make this delicious mix veg recipe. It tastes delicious with roti, paratha or poori.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins



Servings 4

Prevent your screen from going dark while making the recipe

Sautéing onions

  • In a kadai or thick bottomed pan, heat oil.

  • Add cumin seeds and let them splutter. 

  • Then add finely chopped onions and sauté onions till they turn light golden. 

Sautéing ginger-garlic paste and tomatoes

Sautéing tomatoes

  • Then add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy. 

  • The process of sautéing the tomatoes takes a little longer. If you want to quicken the process, add a pinch of salt to the onion-tomato mixture. Sauté the tomatoes on a low heat as you don’t want the tomatoes to get burnt.

  • If the ingredients starts sticking to the pan, add in some splashes of water. Mix and deglaze the pan. Continue to sauté further.

Sautéing ground spices

  • When the mixture becomes smooth, pulpy, glossy and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder. 

  • Mix the ground spice powders very well with the onion-tomato mixture and sauté for a minute.

Adding vegetables and water

  • Now add the chopped veggies, green peas and green chilies. 

  • Add water and salt as per taste. Mix again.

Add cream (optional step)

Cook veggies further

  • Cover again with a lid and simmer the veggies till they are tender.

  • Don’t forget to check the vegetables occasionally at intervals. 

  • Add more water if the water dries up and if the veggies are still to be cooked.

  • Once the veggies are cooked and the mix veg curry is done, then switch off the heat and add 3 tablespoons chopped coriander leaves. Mix well. if using paneer, then add the paneer before you add the coriander leaves.

  • You can also garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves or mint leaves.

  • Serve mix veg curry hot or warm

Serving Suggestions

  • Enjoy the vegetable curry with roti, naan, paratha or poori. You can also serve it with steamed rice or cumin rice. The curry also pairs well with bread or dinner rolls.

  • You can choose to garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander or mint leaves.

  • Vegetables you can add: I always make this curry with sturdy veggies like cauliflower, potatoes, beans, carrots and green peas. But you can use any vegetables you have on hand. Ensure that you add the vegetables in order of their cook times. Longer cooking vegetables (e.g. cauliflower and potatoes) should be added first, while fast cooking vegetables (e.g. spinach) should be added in the last few minutes.
  • Scaling: Make a small or large batch of this recipe easily.
  • Vegan options: Omit the milk or cream. For a richer taste, add almond flour, cashew flour, almond milk or coconut milk. Add coconut milk when the curry is cooked through and the cooking is complete. 

Nutrition Facts

Mix Veg Recipe

Amount Per Serving

Calories 228 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 12mg4%

Sodium 186mg8%

Potassium 453mg13%

Carbohydrates 21g7%

Fiber 6g25%

Sugar 4g4%

Protein 5g10%

Vitamin A 5486IU110%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 29mg35%

Vitamin D 1µg7%

Vitamin E 5mg33%

Vitamin K 12µg11%

Calcium 64mg6%

Vitamin B9 (Folate) 53µg13%

Iron 2mg11%

Magnesium 42mg11%

Phosphorus 105mg11%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

This mix veg recipe post from the blog archives (June 2010) has been republished and updated on 15 April 2021.