Mixed Vegetable Curry

• Nutrition Information (Estimated per serving): Calories: 250-300 kcal | Protein: 7g | Carbohydrates: 25g | Fat: 15g

• The Story Behind Mixed Vegetable Curry (History):

  Mixed Vegetable Curry is a ubiquitous dish in India, a staple in both homes and restaurants. It doesn't have a single origin but is a versatile creation that allows cooks to use any seasonal vegetables on hand. It's a simple, nutritious, and adaptable dish, with the gravy base changing from region to region.

  

  
  

• Ingredients (English):

• 2 cups Mixed Vegetables, chopped (carrots, beans, peas, cauliflower, potatoes)

• 2 tbsp Oil

• 1 tsp Cumin Seeds

• 1 large Onion, finely chopped

• 1 tbsp Ginger-Garlic Paste

• 2 large Tomatoes, pureed

• ¼ cup Cashew paste (optional, for creaminess)

• Spices (turmeric, red chili powder, coriander powder, garam masala)

• Salt to taste

• Method (English):

• Sauté: Heat oil. Sauté cumin seeds, then onions until golden. Add ginger-garlic paste.

• Make Gravy: Add tomato puree and powdered spices. Cook until oil separates. If using, add the cashew paste and cook for another 2 minutes.

• Simmer: Add the mixed vegetables, 1.5 cups of water, and salt. Cover and cook for 15-20 minutes until all vegetables are tender.

• Finish: Stir in garam masala and garnish with cilantro.

Pro Tips & Fun Facts (Tidbits):

• To ensure all vegetables are cooked perfectly, add the harder vegetables (like potatoes and carrots) a few minutes before the softer ones (like peas). For a richer, restaurant-style gravy, adding a paste of soaked cashews works wonders.

  
  

  Instant Pot Method:

• Use "Sauté" to make the gravy. Add (raw) vegetables, 1 cup of water, and salt. Pressure cook on "High" for 3 minutes. Quick Release.

• Air-Fryer Method (For Vegetables):

• Toss vegetables with oil and spices. Air fry at 375°F (190°C) for 10-15 minutes until tender. Add to a separately prepared gravy.

  
  

  How To Make It Vegan

•  To make this vegan, use Oil instead of ghee. If the recipe calls for cream or milk, replace it with an equal amount of full-fat Coconut Milk or cashew cream