Mixed Vegetable Curry – Popular Dish Of Maharashtra

Mixed Vegetable Curry is a curry recipe with thick, spicy gravy based curry made with different vegetables for variation along with Indian Spices to make this curry spicy and flavorful. Hope you like this recipe as you did like my previous recipe Potato Broccoli Curry.

Ingredients For Mixed Vegetable Curry:-

  • One-Third Cup – Dry Coconut(grated)
  • One Teaspoon – Dry Coriander Seeds
  • Two – Dry Red Chili(Kashmiri)
  • One Teaspoon – Cashew Nuts
  • One And A Half Teaspoons – Sesame Seeds
  • Half Inch Piece Of Cinnamon Stick
  • Two – Cloves
  • Three – Black Peppercorns
  • Half Black Cardamom Seeds
  • One-Third Cups Each Of – Potato(cut lengthwise), French Beans(cut into long), Green Peas(fresh), Carrot(cut lengthwise), Capsicum(cut lengthwise), Paneer(cubes)
  • One-Fourth Teaspoons – Fennel Seeds
  • One Large Onion(sliced)
  • One Teaspoon – Ginger-Garlic Paste
  • One Medium – Tomato(finely chopped)
  • One-Fourth Teaspoon – Turmeric Powder
  • Salt To Taste
  • One-Third Cup – Milk, And Water
  • Two Tablespoons – Oil
  • Freshly Finely Chopped Coriander Leaves To Garnish


  1. Dry roast all ingredients listed in masala section(coconut, dry coriander seeds, dry Kashmiri red chili, cashew nuts, sesame seeds, cinnamon, cloves, black peppercorns, and black cardamom seeds) in a pan until masala releases nice aroma; It takes around two to three minutes.
  2. Transfer them to a plate and let them cool at room temperature.
  3. Add roasted spices in a small mixing jar and grind until smooth powder.
  4. Cut all the vegetables lengthwise.
  5. Boil potato, french beans, carrot and green peas in salted water until 90% cooked. They should be crunchy, not mushy after cooking.
  6. It will take around eight to ten minutes.
  7. Heat two tablespoons of oil in a frying pan over medium heat. Add fennel seeds and saute for fifteen seconds.
  8. Now add sliced onions and saute until it turns translucent. Time to add ginger-garlic paste saute for a minute, then add sliced capsicum, chopped tomato, and salt.
  9. Saute until tomatoes turn soft, add masala powder we prepared before. Mix well and cook for a minute.
  10. Add vegetables and salt according to taste as we add salt while boiling. Stir and cook for two minutes.
  11. Add one-third cup milk and water. Mix well.
  12. Cook until you get the desired consistency of gravy. Turn off the heat and garnish mixed vegetable curry with fresh coriander leaves.
  13. Served mixed vegetable curry with any flatbread or steamed rice.


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