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Mixed Vegetable Curry Recipe

Mixed Vegetable Curry Recipe

Mixed Vegetable Curry Recipe

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine Pakistani
Servings 3
Calories 211 kcal


  • 3 tbsp Oil
  • 1 Onion
  • 4 cloves Garlic
  • ½ inch piece Ginger
  • 1 Tomato
  • 1 Green Chili Peppers
  • 2-3 Carrots
  • 1 cup Peas
  • 3-4 Potato
  • ½ tsp Cumin Seeds
  • ½ tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • Salt To Taste


  • Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~7-8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
  • Add the rest of the ingredients listed under curry and sauté for 5 minutes.
  • Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables cook for 24-25 minutes or until they are well done. Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.
  • Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.

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