Pakistani Mixed Vegetable Curry Recipe – A Healthy Recipe for Desi Food Lovers

Pakistani Mixed Vegetable Curry Recipe – A Healthy Recipe for Desi Food Lovers

This recipe for Mixed Vegetable Curry is quick and easy to make, and it’s great for a nutritious weekday supper or a simple vegetable side dish. This curry has Indian and Pakistani influences, and it’s naturally vegan and delicious!

Indian and Pakistani meals are frequently given inventive names based on the component list. So Aloo Palak is made with potatoes and spinach, Aloo Gobi with cauliflower, Aloo Keema with ground meat, and so on. For a quick dinner, mixed vegetable curry is frequently prepared at home. I don’t follow a specific recipe when making this, and I like to experiment with the flavor of the curry from time to time. You can use this recipe to make semi-dry curry or gravy. Any spice powder, curry powder, or sambar powder can be used to make a gravy.


Vegetables For Pakistani Mixed Vegetable Curry Recipe



This meal is traditionally done with potatoes, peas, carrots, bell peppers, and beans. Baby corn, sweet corn kernels, and cauliflower can be added.

This is a simple, customizable dish that calls for only a few ingredients:

  • Onions, tomatoes, garlic, ginger, green chili peppers, and a few spices are pantry essentials.
  • I grew up eating potatoes, peas, and carrots (Aloo Matar Gajar), but you may use any vegetables you choose or have on hand.
  • Potatoes – The way you cube them will alter the amount of time they take to cook. Reduce the cooking time if you cut them into smaller cubes.
  • Peas — I use frozen peas that I combine with the other vegetables. If you want them to be less overcooked, add them shortly before you cover them to cook.
  • Carrots – Carrots give this dish a lovely flavor. I either slice them or halve them before slicing them, depending on their size.
  • Fenugreek Leaves, Dried (Kasuri Methi). This is the “finishing touch” ingredient that transforms this meal from “excellent curry” to “Wow – my kids can’t get enough vegetables.” Make a beeline for your nearest South Asian store or place an online buy. It almost lasts an eternity and can be used in my Red Lentil Curry, Authentic Chicken Korma, or Instant Pot Butter Chicken!


How To Cook Mixed Vegetable Curry


mixed vegetable curry


To cook mixed veggie curry, start by lightly browning the onions in a skillet. Continue to sauté for a minute after adding the garlic and ginger.

After that, mix in the remaining ingredients for a few minutes. Reduce the heat to low and cover the pan to allow the vegetables to simmer in their juices.


mixed vegetable recipe



That’s the only thing I have to say about it. If desired, garnish with dried fenugreek (methi) and cilantro. Stir, serve, and enjoy!

That’s the only thing I have to say about it. If desired, garnish with dried fenugreek (methi) and cilantro. Stir, serve, and enjoy!

3 Ways To Make Your Veggies Unique


mixed veggie recipe


I believe that with the appropriate skills and fresh ingredients, even the most basic of dishes can be made unforgettable. Here are my easy-to-follow instructions for cooking this curry:

  • It’s preferable to let the vegetables simmer in their juices. This means we won’t use any water until it’s required.
  • To avoid any risk of burning, use a nonstick skillet or pan.
  • The beauty of this cuisine rests in its simplicity, and excellence is often associated with simplicity. Look for organic vegetables, particularly carrots. In comparison to ordinary apples, I found them to be juicier and sweeter.




‘Dry’ curries are usually served with any kind of bread, but ‘wet’ curries can be served with either rice or bread. Because there isn’t much curry in this, it goes well with roti, paratha, naan, or any other bread. Brush a little butter on your roti or naan to make the dish even more delicious.


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Mixed Vegetable Curry Recipe

January 8, 2022
: 2
: 30 min
: 30 min
: 1 hr
: Low Difficulty Level

This Easy Mixed Vegetable Curry is perfect as a weeknight dinner or side dish. It comes together with very little effort with ingredients you have on hand. Vegan and Gluten-Free!


  • Curry:
  • 3 tbsp olive oil (44 ml)
  • 12-inch piece ginger, smashed 1 small to medium onion, finely chopped 4 garlic cloves
  • 3-4 (1 cup) tiny carrots, peeled (if necessary) and cut 1/3
  • Step 1 In a nonstick pan, heat the oil over medium heat. Sauté the onion till golden brown, about 7-8 minutes. Sauté the garlic and ginger for approximately a minute, or until the raw smell is gone.
  • Step 2 Add the rest of the curry ingredients and cook for another 5 minutes.
  • Step 3 Reduce the heat to low or slightly higher than low (depending on your stove) and cover the pan with the lid. Allow the vegetables to simmer for 24-25 minutes, or until tender. To ensure consistent cooking, check once or twice in between and stir. Taste and season with salt if necessary. If you’re worried about the vegetables sticking to the bottom of the pan, a spray of water will help. The idea, though, is to steam the vegetables in their juices.
  • Step 4 Blend crushed fenugreek leaves and cilantro in a small bowl and toss lightly to combine. Serve with roti, naan, or bread of your choice.



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