WHAT IS MIX VEGETABLE CURRY?
30-Minute Quick Mix Vegetable Curry is a one pot dry curry. This is a tomato-based curry. Mix Vegetable curry has no whole spices. This recipe originated in India and made its way to Pakistan. Now it’s a extremely popular Pakistani/Indian recipe in most of the Desi (South Asian) restaurants worldwide. This Pakistani/Indian Dinner recipe is easy, comes together in no time, great for a weeknight meal, mild-spiced, and is a winner when looking for comfort food. This Mix Vegetable Curry can be prepared ahead of time or It’s okay if you want to use frozen vegetable for this curry. It’s my husband’s favorite vegetarian curry. It’s not as fancy as Beef Biryani or Mutton Korma but it can serve as a great additional side recipe for your next party.
INGREDIENTS YOU’LL NEED!!!
Olive oil- I use olive oil but you can use any neutral oil. Ginger garlic paste- I used homemade ginger garlic paste but you can use store-bought. Vegetables- any vegetables that your heart desire. Powdered spices and salt- This will give your recipe alot of flavor and warmth.
HOW TO MAKE MIX VEGETABLE CURRY?
WHAT TO SERVE WITH?
Serve the Mix Vegetable Curry with a hot Chapati and a side of fresh Kachumber.
HOW TO STORE IT?
Store this curry in an air-tight container in refrigerator. This recipe will last 3-4 days in the refrigerator. This isn’t a freezer-friendly curry. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Quick Mix Vegetable Curry!!!
