Mixed Vegetable Curry

A hearty, restaurant-style mixed vegetable curry that pairs beautifully with rice, chapati, or parotta. Loaded with colourful vegetables in a spiced tomato-onion gravy, this is a wholesome weekday meal the whole family will love.

Ingredients

• 2 tbsp Precious cold pressed groundnut oil
• 1 cup potato, cubed
• 1 cup carrot, diced
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup French beans, chopped
• 1 cup cauliflower florets
• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1.5 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Step-by-Step Instructions

1. Heat Precious cold pressed groundnut oil in a heavy pan over medium flame.
2. Add cumin seeds and let them splutter.
3. Add onions and fry until golden brown, about 8 minutes.
4. Stir in ginger-garlic paste and cook for 2 minutes until raw smell disappears.
5. Add tomato puree and cook for 5 minutes until oil separates.
6. Add turmeric, red chilli powder, and coriander powder. Mix well and cook for 1 minute.
7. Add all vegetables – potato, carrot, beans, cauliflower – and stir to coat with masala.
8. Add 1 cup water, cover, and cook on medium-low for 15 minutes until vegetables are tender.
9. Add green peas, garam masala, and salt. Cook for 3 more minutes.
10. Garnish with fresh coriander and serve hot with rice or chapati.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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