How to make Mix Veg

Mix veg is made by cooking a mixture of vegetables together in a conventional Indian onion-tomato sauce. The dish is characterized by different flavors due to the expansion of numerous vegetables which to makes it very nutritious. Mixed veg is served in nearly all Indian eateries. The eatery form of this dish is somewhat overwhelming and rich. But you can too make a light, colorful and solid mix veg curry at home with minimal spices.

The mixed veg recipe is very simple but it makes for a really healthy curry, particularly in winters. Fantastically simple, healthy, gluten-free, and veggie lover Indian curry recipe. Mix veg curry is one such recipe established with a mixture of vegetables in a single curry. It tastes delicious with roti, parathas, or poori. And in each season you can include your new vegetables and herbs in-season.

Here’s a fast and simple Mixed Vegetable Curry recipe that idealizes a healthy weeknight supper or basic vegetable side dish. This easy vegetarian recipe makes for a perfect healthy main course dish. This is one simple recipe that you can tweak as per your taste preference.

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How to make Mix Veg

Author: admin Cooking Method: cooked Cuisine: Indian, Pakistani Courses: dinner Recipe Keys: H hot

Difficulty: Beginner Prep Time 25 min Cook Time 40 min Total Time 1 hr 5 mins Calories: 45 Best Season: Suitable throughout the year

Description

A simple and healthful curry or sabzi meal made primarily with veggies of your choice.

It might be a perfect north Indian cuisine curry recipe for roti or chapati with flavors from all the vegetables. The recipe can be made with either gravy or a dry curry base.

So let's get started.

Ingredients

Servings

• 4 teaspoons Oil
• 2 cups Potatoes ((diced))
• 1 cup Carrots ((diced))
• 1 cup Peas
• 1 cup Tomato Puree ((made with green chili))
• 1 teaspoon Ginger/Garlic paste
• 1 teaspoon Mustard seed
• 1 teaspoon Cumin seed
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Chili powder
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Salt ((or according to taste))
• 2 green chili (chopped)
• 1 cup Water
• 1 teaspoon Fenugreek leaves (( dried))
• 2 Butter ((knobs))
• handful Coriander ((chopped))

Instructions

1. Step 1

   • First, take a large skillet, heat the oil, and then add ginger/garlic paste, whole cumin, mustard seeds, and fenugreek seeds.
   • 
     Add tomato puree once the ginger/garlic has slightly changed color.
     Then, cook until the oil separates from the mixture.
   • Add chili powder, salt, turmeric, and cumin powder. Cook for 30 seconds.

1. Step 2

   • Now, add potatoes and carrots, on high heat, cook for 2 minutes. Pour in a cup of water and curry leaves.
     Allow it to come to a boil on high flame, then reduce to medium heat. Cook, covered until the potatoes and carrots are almost done.
   • Peas should be added now.
   • Note: The peas I use are cooked in 5 mins hence I add them in the last.

1. Step 3

   • Then, add the Kasuri Methi (fenugreek leaves) and cook for 3-4 minutes on low heat with the lid on the pan.
   • Mix everything together and turn off the stove. Serve hot with a chapati and mint chutney, garnished with fresh coriander, minced green chilies, and butter knobs.  
   • Enjoy!

Nutrition Facts

Serving Size 1

Servings 1

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Amount Per Serving

Calories 45

Calories from Fat 4.1

% Daily Value *

Total Fat 0.5g1%

Saturated Fat 0.1g1%

Sodium 43mg2%

Potassium 295mg9%

Total Carbohydrate 9.7g4%

Dietary Fiber 4.2g17%

Sugars 3.7g

Protein 2.4g5%

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Vitamin A 148%

Vitamin C 72%

Calcium 3.5%

Iron 3.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Mix Veg, potatoes, carrot