Mixed vegetable curry Restaurant style

Recipe by
Total Time:
60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • 2 cups - chopped, mixed veggies like onions, carrots, peas, mushrooms, blanched beans, blanched cauliflower and capsicum
  • 3/4 cup - chopped onions
  • 1 - green chilli
  • 1 tsp - ginger garlic paste
  • 1/3 cup - chopped, tomatoes
  • 3/4 tsp - red chilli powder
  • 1.5 tsp - garam masala powder
  • 1/2 tsp - fenugreek leaves
  • Coriander leaves for garnishing
  • Salt and oil as needed

How to Make Mixed vegetable curry Restaurant style

  • Heat a wide tawa with 1 tbsp oil, fry all the vegetables except capsicum on high flame for 3 to 4 mins or till almost done, add capsicum and toss for 2 mins and keep aside.
  • Heat a pan with some more oil, add the spices and saute for a minute
  • Add onions and fry till they turn translucent
  • Add ginger garlic paste and fry for a min.
  • Add the tomatoes, salt and turmeric and fry till the tomatoes turn fully mushy.
  • Add red chilli powder, garam masala and kasuri methi, fry for a min or 2, pour 3/4 cup of water and boil
  • Add in the thickener you intend to use and fried vegetables and boil for a few mins
  • Garnish with coriander leaves.
  • Recipe courtesy: Swasthi's Indian Food Blog