Restaurant style mixed veg curry recipe | Side dish for chapati | roti – Creamy mixed veg curry without cream or cashew nuts. Recipe for Mixed veg curry with full video and step by step pictures.
As we make different varieties of chutney recipes in South India for Idli | dosa, they make different varieties of gravies for chapati too. We have a wide collection of side dishes for roti recipes in Jeyashris kitchen. This restaurant-style mixed veg masala is a very rich and creamy gravy, without using cream or cashew nuts.
The creaminess of the gravy comes from besan and curd. We have used this similar type of gravy in Dum aloo recipe too. I have tried this one before using mixed veggies and it turned out very well. This one is a fantastic gravy that pairs well with naan, roti, and jeera rice too.
I have posted one mixed veg curry using frozen vegetables, in Jeyashris kitchen many years back. Apart from that, we have some restaurant-style and dhaba style curries in Jeyashris kitchen as well. Though we love the South Indian style kurma, kids love North Indian style gravies for chapati.
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Restaurant-style mixed veg curry
Restaurant-style mixed veg curry
Ingredients
- 2 cups mixed vegetables*
- ½ capsicum
- 2 onion
- 1 tomato
- 2 tbsp oil
- 1 tsp ginger garlic paste
- 2 tbsp curd
- 2 tbsp besan
- 1 tsp red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- Salt as needed
- 1 tsp garam masala
- 1 tsp kasoori methi
- 1 cup water
- *I added carrots peas, cauliflower and paneer.
Instructions
- In a pan add 1 tbsp oil.
- Chop 1 onion and the capsicum into big cubes and add to the pan.
- Add little salt.
- Saute this for 3 minutes.
- Keep it aside.
- In the same pan add 1 tbsp oil and add finely chopped onions.
- Saute till translucent.
- Add the ginger garlic paste and saute till the raw smell goes off.
- Add 1 chopped tomato to this and cook till mushy.
- Now add the besan to this and cook this along with the tomatoes.
- Add red chili powder, coriander powder, cumin powder, turmeric powder and salt to this now.
- Add the curd at this stage and mix well. Cook for a minute.
- The gravy will become creamier now.
- Cook for 2 minutes and add the mixed veggies to this now.
- I used cauliflower, peas, carrot and paneer.
- Mix well and add 1 cup of water.
- Cover this and cook for 7-8 minutes.
- Stir in between.
- The gravy tends to thick once it is cool, so adjust the consistency accordingly.
- Add the sauted onions and capsicum to this now.
- Add the garam masala, and kasoori methi to this.
- Mix well.
- Switch off the flame.
- Creamy veg masala is ready.
Video
Notes
- In a pan add 1 tbsp oil.
- Chop 1 onion and the capsicum into big cubes and add to the pan.
- Add a little salt.
- Saute this for 3 minutes.
- Keep it aside.
- In the same pan add 1 tbsp oil and add finely chopped onions.
- Saute till translucent.
- Add the ginger-garlic paste and saute till the raw smell goes off.
- Add 1 chopped tomato to this and cook till mushy.
- Now add the besan to this and cook this along with the tomatoes.
- Add red chili powder, coriander powder, cumin powder, turmeric powder, and salt to this now.
- Add the curd at this stage and mix well. Cook for a minute.
- The gravy will become creamier now.
- Cook for 2 minutes and add the mixed veggies to this now.
- I used cauliflower, peas, carrot, and paneer.
- Mix well and add 1 cup of water.
- Cover this and cook for 7-8 minutes.
- Stir in between.
- The gravy tends to thick once it is cool, so adjust the consistency accordingly.
- Add the sauted onions and capsicum to this now.
- Add the garam masala and kasoori methi to this.
- Mix well.
- Switch off the flame.
- Creamy veg masala is ready.
- You can use any vegetable of your choice.
- This veg masala goes well with chapathi, naan, and jeera rice too.
