Here’s a quick and easy Mixed Vegetable Curry that’s ideal for a weeknight dinner or as a simple curried vegetable side. This Punjabi-style recipe features potatoes, peas, and carrots and is a favorite in the Tea for Turmeric community — tested and reliable.
“I am so pleased with your recipe, it blew me away, I have been trying for 45yrs+ to cook curries, this was special, thank you.”
Gilbert
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- Easy Mixed Vegetable Curry
- 3 Tips To Help Your Veggies Shine
- A Note On The Ingredients
- How To Make It
- What To Serve With Mixed Vegetable Curry
- Easy Mixed Vegetable Curry Recipe
Easy Mixed Vegetable Curry
Mixed Vegetable Curry is commonly called “Aloo Matar Gajar” in Urdu and Hindi, which literally means potatoes, peas, and carrots. Many Indian and Pakistani dishes are named after their main ingredients — for example, Aloo Palak (potato and spinach), Aloo Gobi (potato and cauliflower), and Aloo Keema (potato and ground meat).
This dish is best described as curried vegetables rather than a saucy curry. Vegetables are tossed in a savory masala, then covered and steamed in their own juices until tender. The result is vibrant, flavorful vegetables with minimal fuss.
3 Tips To Help Your Veggies Shine
Simple techniques and good produce make a big difference. Try these straightforward tips:
- Let the vegetables cook in their own juices. Avoid adding water unless necessary — cooking low and slow concentrates flavor and brings out sweetness.
- Use a nonstick pan to reduce risk of sticking and burning. Stainless steel works, but you’ll need to lift the lid and stir more often, which releases steam and lengthens cook time.
- Choose quality vegetables. Organic carrots are often juicier and sweeter, which helps the dish shine.
A Note on the Ingredients
This recipe is flexible — use what you have on hand. Below are notes on the core components and how to prepare them:
- Pantry basics: onions, tomatoes, garlic, ginger, and spices. A food processor can speed up chopping or finely mincing these aromatics.
- Green chili: adds aroma and mild heat; Serrano or Thai chiles work well. Adjust to taste.
- Potatoes, peas, and carrots: the traditional trio. You can substitute or add other vegetables like cauliflower or spinach.
- Potatoes: cut into 3/4–1″ cubes so they cook evenly with the other vegetables.
- Peas: frozen peas are convenient; add them with the other vegetables. For firmer peas, add them a little later.
- Carrots: slice based on thickness — halve thicker carrots lengthwise before slicing.
- Dried fenugreek (kasuri methi): a finishing ingredient that adds a distinctive aroma and lifts the overall flavor. Use sparingly — a little goes a long way.
How to make Mixed Vegetable Curry
- Sauté the onions in oil until lightly golden. Add crushed garlic and ginger and cook another minute. If bits stick, deglaze with a tablespoon or two of water.
- Add the remaining ingredients, stir-fry briefly, then lower the heat and cover the pan so the vegetables can steam in their own juices.
- Stir only once or twice while cooking to retain steam. When vegetables are tender, stir in crushed kasuri methi and garnish with cilantro if desired.
What to Serve with Mixed Vegetable Curry
This drier, sauté-style curry pairs best with flatbreads. For saucier dishes, rice is also a good option.
- Serve with roti, paratha, naan, or your favorite flatbread.
- Accompaniments like achaar (Desi-style pickle) add brightness and contrast.
- Brush warm roti or naan with a little butter for an indulgent touch.
More Vegan Curry recipes:
- Chana Masala – Authentic Chickpea Curry
- Aloo Gobi – Potato & Cauliflower Curry
- Aloo Palak – Spinach & Potato Curry
- Zucchini/Courgette Curry (Toriyan)
- Okra Curry (Bhindi)
- Smoked Eggplant Curry (Baingan Bharta)
Tried this recipe? Please leave a comment describing how it turned out. Photos are welcome in the comments, and if you share on social media, tag the author so they can see your version. The author loves hearing from readers.
Easy Mixed Vegetable Curry
Ingredients
Curry:
- 3 tbsp olive oil
- 1 small to medium onion, finely chopped (~175 g)
- 4 garlic cloves, crushed
- 1/2 inch piece ginger, crushed
- 1 medium tomato, chopped (~120 g)
- 1 green chili pepper, chopped (Serrano or Thai)
- 3-4 carrots, sliced (~1 cup)
- 1 cup frozen peas (~135 g)
- 1 large russet potato, peeled and cubed (~280 g)
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder, or to taste
- 3/4 tsp salt, plus more to taste
Garnishing:
- 1 tbsp dried fenugreek leaves (kasuri methi), lightly crushed
- 1 tbsp cilantro leaves, chopped (optional)
Equipment
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Nonstick pan with lid
Instructions
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Heat oil in a nonstick pan over medium heat. Add the onion and sauté until golden brown (about 8 minutes). Add garlic and ginger and sauté another minute until the raw aroma fades.
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Add tomatoes, green chili, carrots, peas, potatoes, and spices. Sauté for about 5 minutes, stirring to combine the spices with the vegetables.
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Lower the heat to the lowest or slightly above lowest setting and cover. Let the vegetables steam for about 25 minutes or until tender, checking once or twice and stirring gently for even cooking. If the pan looks dry and vegetables risk sticking, add a splash of water. Taste and adjust salt as needed.
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Finish with crushed kasuri methi and chopped cilantro. Mix gently and serve warm with roti, naan, or your preferred bread.
Notes
Note 2: Check doneness by testing the potatoes — they should yield easily when pressed with a wooden spoon.
This post is an update of a recipe originally published in July 2018.