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Mixed vegetable curry
Creamy, veggie-packed curry to sop up with your favourite bread!
  1. Bring a large pot or saucepan of water to a boil. Tip in the baby potatoes and baby corn. Boil for 8-10 minutes or until the potatoes are fork tender but not mushy. Switch off and drain the excess water and wash the vegetables in cold water. Drain and set aside.
  2. To an iron pan, pour oil. Add the sliced onion and capsicum and fry for 2 minutes. Remove the fried onion and capsicum to a plate. To the same pan, add the pureed tomato and all the spice powders and cook until the raw tomato smell goes away – 5 minutes. Add the cooked baby potato and baby corn to the pan. Mix well.
  3. Pour the milk into the pan and mix well. Add green peas to the pan. Lower heat, cover and cook for 10 minutes or until the sauce has thickened slightly. Sprinkle kasoori methi and sugar. Mix well. Taste and adjust seasoning. Simmer for a min. Switch off. Serve with phulkas or crusty bread. Enjoy!
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