Mixed Vegetable Curry Recipe Made with Less Oil | mix vegetables recipe

Mixed Vegetable Curry Recipe (Made with Less Oil)

This is a delicious mixed vegetable curry made by frying in less oil.

🔪 Preparation

• First, we cut the potato, carrot, peas, and cauliflower into appropriate sized pieces.

• All these vegetables were thoroughly cleaned with water and placed in a basket to ensure the excess water fully drained out. This step ensures the vegetables become excellently crisp while frying.

🔥 Frying (The Key to Texture)

1. We heated only two tablespoons of oil in a heavy-bottomed wok (kadahi). Frying the vegetables in less oil is the specialty of this dish.

2. When the oil reached the correct temperature, we gently added the clean and dry vegetables from the basket into the wok.

3. These vegetables were fried over low to medium heat until their exterior softened and their texture became slightly crisp. This locks the flavour inside the vegetables.

4. The fried vegetables were taken out and kept in a separate vessel.

🌶️ Aromatic Masala (Aroma and Flavour)

1. In the same wok, if necessary, a little more oil was heated, and cumin seeds (jeera) were tempered first.

2. Next, finely chopped ginger, garlic, and green chillies were added and fried for a few seconds to let their pungent aroma dissolve into the oil.

3. Then, onions cut into long, large pieces were added and fried until they turned light pink.

4. As soon as the onions softened, tomatoes cut into long pieces were included, and two tablespoons of tomato puree were added.

5. Now, all the dry spices were added, including turmeric, salt, red chilli powder, degi mirch (for colour), and fragrant kasoori methi.

6. To prevent the spices from burning and to cook them completely, about one teaspoon of water was sprinkled. This mixture was cooked until the masala started leaving oil—which is a definite sign that the spice paste is cooked.

🍲 Combining the Dish

1. We mixed the previously fried mixed vegetables into the prepared masala.

2. The vegetables were gently stirred so that the masala coated every piece uniformly.

3. It was covered and cooked for 2-3 minutes on low heat so that the vegetables could absorb the spices.

4. Finally, the gas was turned off, and the curry was garnished with freshly chopped coriander leaves.

---

Would you like me to find a YouTube video of this recipe?