Healthy Foodist

MIX VEG GRAVY

Difficulty:

EASY

Preparation Time:

20 Minutes

Cooking Time:

30 Minutes

Total Time:

50 Minutes

Servings:

4

This Mix Veg Recipe is a medium spicy gravy recipe that is made with a mixture of vegetables in onion + tomato gravy. The blend of spices used here and the Red Chilli paste made out of byadgi/(kashmiri) red chillies give a beautiful flavour and colour to this gravy.

I have made this Oil Free Restaurant Style Mixed Vegetable Curry by replacing cashew nuts with melon seeds and also pumpkin + sunflower seeds to give thickness and a creamy texture to the gravy. These seeds are rich in antioxidants, nutrients and adding them in such gravies is a smart way to include seeds in your diet. They are however optional and you can use only melon seeds or replace them with cashew nuts.

Also, the vegetables used in restaurant style recipes are generally shallow/ deep fried in oil but I’m just par boiling them and it tastes equally delicious. This Mix Veg Curry is a slightly lengthy recipe to prepare but it’s all worth it if the result is going to be such a delicious, lip smacking gravy recipe that is home made and also extremely healthy. You can pair up this Mix Veg Curry with hot Rotis, Phulkas or Steamed Rice.

Ingredients:

Boiled Vegetables:

For the Gravy:

Whole Spices:

Other:

Direction:

Cooking the Vegetables:

Soak the cauliflower florets in turmeric+ salt water for 5-10 mins. Cut the carrot and french beans length wise.

Boil the carrot, french beans, cauliflower and green peas in enough water on a stove top on medium flame. Don’t pressure cook it as we don’t want overdone vegetables. Add salt while boiling.

Cook only until it is 80% done which would take about 10-12 mins. Once done, strain and put them in a cold water bowl to prevent over cooking. Keep it aside.

Preparing the Gravy:

For preparing the gravy, firstly soak dry red chillies in hot water and keep it aside for about 15-20 mins. We are going to grind them later along with the gravy.

Now in a pan, dry roast cumin seeds. To it, add ginger garlic paste, green chillies, onion and also 2-3 tablespoon of water to prevent the ginger garlic paste from sticking to the pan.

Saute everything till the onions turn soft. Then add chopped tomato and cover the pan to cook further on low-medium flame until the tomatoes turn soft and mushy.

After the onion and tomatoes are cooked well, add the melon, pumpkin and sunflower seeds. Mix everything well for a minute and turn off the heat.

Once the mixture is cooled down, transfer it to a mixer jar. Add in the dry red chillies that we had soaked and grind everything well without adding water till you get a fine and smooth paste. Keep it aside.

Final Recipe:

Our next step is to dry roast the whole spices (as mentioned in the ingredient list) in another pan and add the prepared gravy along with half cup of water.

Once the gravy starts to simmer, add turmeric powder, coriander powder, red chilli powder and garam masala. Let the gravy simmer for 3-4 mins on medium flame.

Then add in the boiled vegetables that we have kept aside and mix everything well.

Once mixed. add the diced onion, capsicum, salt and approx. 1.5 cups of water. Check the consistency and adjust water accordingly. It should not be too runny.

Let everything simmer for 4-5 mins on medium flame until the gravy thickens.
Lastly turn off the flame and add coriander, kasuri methi. Mix well and serve hot the Oil Free Mix Veg Gravy with roti/ rice.