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MIXED VEGETABLE CURRY

This is an easy recipe for making Mixed Vegetable curry which is mild and has less masala. You can serve it as a side-dish with Dal Makhani.
  • Cook

    mins
  • Difficulty

  • Prep

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  • serves

    people

  • 1 cup Cauliflower- florets
  • ½ cup carrot- julienne
  • ½ cup Green peas
  • 1-2 onion chopped
  • 1 tbsp. Tomato ketchup
  • ½ tbsp. Ginger garlic paste
  • ½ cup French beans
  • 2 tbsp. Coriander leaves
  • 2 tbsp. Vegetable oil
  • 1 tbsp. Knorr Chef’s Royal Vegetable masala
  • 1 tsp Red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • salt To taste
  • 1 tsp cumin seeds
  • 2 tbsp. Yoghurt
  • 2 to 3 no’s Potatoes

  • 1 Put vegetables in sauce pan with 2 cups of water (300 ml). As water comes to boil cover the sauce pan. Lower the heat to a medium flame and cook for 4 to 5 minutes until vegetable are tender.
  • 2 In a kadhai, heat oil, add cumin seed and allow it to splutter.
  • 3 Add chopped onion and sauté well.for 30 seconds.
  • 4 Add ginger garlic paste and sauté
  • 5 To this add 2 tbsp. of Kissan Fresh Tomato ketchup, yoghurt and mix well
  • 6 Add 1 tbsp. of Knorr Chef’s Royal Vegetable Masala, red chili powder, turmeric powder, coriander powder and salt to taste.
  • 7 Now add all boiled vegetables along with 1 cup of water (150ml).
  • 8 Put the lid on and allow it to simmer in low flame.
  • 9 Garnish with chopped coriander.
  • 10 Serve hot and enjoy.