Ingredients
Mixed vegetables – 2 cups (carrot, beans, peas, cauliflower, capsicum, potato)
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Ginger-garlic paste – 1 tsp
Green chili – 1, chopped
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Oil – 2–3 tbsp
Salt – to taste
Fresh coriander – for garnish
Water – ½–1 cup (adjust for gravy)
Execution
1. Sauté Base
Heat oil, sauté onions till golden.
Add ginger-garlic paste + green chili → fry 1–2 mins.
Add tomatoes → cook till soft.
2. Add Spices
Add turmeric, red chili, coriander powder → mix well.
3. Cook Vegetables
Add chopped vegetables → sauté 2–3 mins.
Add water + salt → cover and simmer till veggies are tender (10–12 mins).
Sprinkle garam masala and cook 2 more mins.
4. Serve
Garnish with fresh coriander.
Serve hot with roti, paratha, or rice.
Additional tips
Cut vegetables uniformly so they cook evenly.
Add quick-cooking veggies (peas, capsicum) at the end to retain crunch.
For richer taste, add 1–2 tbsp cream or coconut milk before finishing.