One thing that intrigues me about recipes and cooking (even though mom does the actual work of cooking, while I just work towards documenting and sharing it with the world) is that most of the times, we don’t follow any strict rules in cooking.
We just take the seasonal vegetables or whatever is available in the pantry and try different combinations of spices on them. I personally wanted to know what it would taste like, if broccoli, baby corn, mushroom and few more vegetables are incorporated in an Indian style gravy.
You can try this recipe with different combinations of vegetables with the same tomato gravy, you don’t really need 10 different veggies to make this dish… This is a fully vegetarian dish. Skip adding heavy cream at the very last, for vegan alternative.
Let’s check out the recipe now.
Things you need
- 400g mushroom
- 600g small pieces of tomatoes
- 400g broccoli
- 100g green peas
- 100g bell peppers
- 100g baby corn
- 100g carrot
- 2 medium size onions
- 3-4 cloves of garlic
- 1/2″ minced ginger
- 2 green chilies
- 4 cardamom pods, 4 cloves, 3-4 small pieces of cinnamon
- 1 tbsp Kasuri methi/Fenugreek leaves
- 1 tbsp pepper
- 1 tbsp sugar
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp cooking oil
No seperate preparation required.
- Clean the vegetables thoroughly and chop them into small pieces.
- Heat butter in a pan ans fry onions, garlic, ginger and whole spices in it. Add the chopped tomatoes in. When the tomatoes get cooked halfway through, add the roasted kasuri methi, green chili and sugar and stir for few more minutes.
- Take the pan off the heat and let it cool.
- Make a smooth paste with the cooked the tomatoes in food processor. You may use a sieve to get rid of the residual lumps- this will ensure really smooth restaurant like gravy.
- Boil the veggies for 2-3 mins in water, then strain the water and stir fry them to dry up the excess moisture.
- Heat butter in a pan and cook 1 tbsp of cumin powder, salt (as per taste) and pepper and cook the purée tomato-onion. When the mixture starts seperating from oil/butter, pour some hot water into the pan.
- After this add the halfway cooked veggies into the gravy and cook for 4-5 mins.
- Pour 1/2 cup heavy into the gravy and let it set for couple of minutes. This part is important, heavy cream makes the curry taste very creamy and mild at the same time.
Winter special mixed vegetable is ready to serve! Have it with rice or bread.
If you like this, you can also check out my other posts-
Feel free to like, comment, share and subscribe to my channel as more healthy recipes like this one are on the way!