An easy way to make restaurant-style mixed vegetable curry at home

Vegetables are considered good for health, and the mixed vegetable curry served at restaurants can now be made at home in the same style. If you want a different taste in your everyday meals, this recipe is an easy and nutritious option. The dish can be made using whatever vegetables are available at home, and the quantities can be adjusted easily if you have more or less of any one vegetable.

Adding vegetables such as carrot, beans, peas, cauliflower, potato and capsicum gives the dish a good mix of colour, taste and texture. Mixed vegetable curry can be a great choice for lunch or dinner. It goes well with roti, chapati, paratha or simply with dal and rice. The key is not to overcook the vegetables, keeping their texture intact, which makes the dish taste even better.

The ingredients needed are one potato, one carrot, one cup cauliflower, half a cup beans, half a cup green peas, one capsicum, one onion, one tomato, one teaspoon ginger-garlic paste, two teaspoons oil, half a teaspoon cumin seeds, a quarter teaspoon turmeric, one teaspoon red chilli powder, one teaspoon coriander-cumin powder, half a teaspoon garam masala, salt to taste, water as required, and coriander leaves.

To prepare it, first wash all the vegetables thoroughly. Cut the potato, carrot, beans, cauliflower and capsicum into medium-sized pieces. Heat oil in a pan and add cumin seeds. Once the cumin seeds crackle, add finely chopped onion and saute until lightly golden. Then add the ginger-garlic paste and saute for a few seconds, followed by the tomato, cooking until soft. Add turmeric, red chilli powder and coriander-cumin powder, and roast the spices well.

Now add the potato, carrot, beans, cauliflower and peas to the pan and mix all the vegetables well with the spices. Add a little water and salt to taste, then cover the pan with a lid. Let the vegetables cook on medium heat, but do not let them turn completely soft, keeping a bit of texture. When the vegetables are almost done, add the capsicum and garam masala, and cook for a few more minutes, mixing all the spices and vegetables well. Turn off the gas and garnish with finely chopped coriander leaves on top. The hot mixed vegetable curry can be served with roti, chapati, paratha or rice.