Here’s a quick and simple Mixed Vegetable Curry that’s ideal for a weeknight dinner or as an easy curried vegetable side. This Punjabi-style curry with potatoes, peas, and carrots is a community favorite—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
Navigation
- 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 known as “Aloo Matar Gajar” in Hindi and Urdu—literally “potatoes, peas, and carrots.” Many South Asian vegetable dishes are named simply for their main ingredients, which makes them easy to recognize and adapt. This dish is essentially curried vegetables rather than a saucy curry: vegetables are coated in a savory masala, then gently steamed until tender.
3 Tips To Help Your Veggies Shine
Simple techniques and good ingredients turn ordinary vegetables into something memorable. Follow these practical tips:
- Let the vegetables cook in their own juices. No added water is needed unless the pan is at risk of burning. Slow, covered cooking concentrates flavor and brings out natural sweetness.
- Use a nonstick skillet or a well-seasoned pan. This minimizes sticking and reduces the need to lift the lid, preserving steam so everything cooks evenly.
- Choose quality produce. Fresh, firm vegetables—organic when possible—will give sweeter, more vibrant results, especially carrots.
A Note on the Ingredients
This recipe is flexible—use whatever vegetables you have. The essentials below will produce a balanced, flavorful curry:
- Pantry basics: onions, tomatoes, garlic, ginger, and common spices. A food processor makes quick work of chopping the onion, garlic, ginger, and tomato into a coarse masala.
- Green chili: adds aroma and a gentle heat. Serrano or Thai chilis work well; adjust quantity for your heat preference.
- Main vegetables: potatoes, peas, and carrots are traditional, but you can add cauliflower, bell pepper, or spinach.
- Potatoes: cut into even 3/4–1″ cubes so they cook evenly with the other vegetables.
- Peas: frozen peas are convenient; add them with the vegetables. For firmer peas, add them a little later in the cooking time.
- Carrots: slice to match the size of the potatoes so everything finishes together; halve thicker carrots lengthwise before slicing.
- Dried fenugreek leaves (Kasuri Methi): a small amount added at the end gives the dish a distinctive, appetizing finish. It’s a staple in many South Asian kitchens and stores well.
How to make Mixed Vegetable Curry
- Sauté the onions in oil over medium heat until they turn lightly golden. Add the crushed garlic and ginger and cook another minute until fragrant. If bits begin to stick, deglaze with a splash of water.
- Add the cubed potatoes, carrots, peas, chopped tomato, green chili, spices (cumin seeds, coriander powder, cumin powder, turmeric, and red chili powder) and salt. Stir-fry for a few minutes to coat the vegetables in the masala.
- Reduce the heat to low, cover the pan, and let the vegetables steam in their own juices for about 25 minutes or until tender. Stir once or twice—avoid frequent stirring so steam stays trapped. If you’re worried about sticking, add a tablespoon or two of water.
- Finish by stirring in crushed dried fenugreek leaves and garnish with chopped cilantro if desired. Serve hot.
What to Serve with Mixed Vegetable Curry
This drier-style curry pairs best with flatbreads, while saucier curries are often paired with rice as well. Suggestions:
- Roti, chapati, paratha, naan, or any flatbread for scooping.
- Achaar (South Asian pickles) or a simple yogurt raita to add contrast.
- Brush hot bread with a little butter or ghee for extra richness.
More Vegan Curry recipes:
- Chana Masala (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? I’d love to hear how it went—leave a comment and, if you like, share a photo. Your feedback helps refine the recipe and inspires others.
Easy Mixed Vegetable Curry
Yield: 4 servings
Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins
Ingredients
Curry:
- 3 tbsp olive oil (or neutral oil)
- 1 small to medium onion, finely chopped
- 4 cloves garlic, crushed
- 1/2″ piece ginger, crushed
- 1 medium tomato, chopped
- 1 green chili, chopped (Serrano or Thai chili)
- 3–4 small carrots, sliced ~1/3″ thick
- 1 cup frozen peas
- 1 large russet potato, peeled and cubed (about 1-inch pieces)
- 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 table salt or sea salt (adjust to taste)
Garnishing:
- 1 tbsp dried fenugreek leaves (kasuri methi), lightly crushed
- 1 tbsp chopped cilantro (optional)
Equipment
- Nonstick pan with lid
Instructions
- Heat oil in a nonstick pan over medium heat. Add the onion and sauté until golden brown (about 8 minutes). Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add the potatoes, carrots, peas, tomato, green chili, cumin seeds, coriander, cumin powder, turmeric, red chili powder, and salt. Stir-fry for 3–5 minutes to combine flavors.
- Lower the heat to low, cover, and steam the vegetables for about 25 minutes, or until the potatoes are tender. Stir once or twice during cooking. If the pan is drying out or vegetables begin to stick, add a splash of water.
- Stir in crushed dried fenugreek leaves and garnish with cilantro. Serve warm with roti, naan, or your preferred flatbread.
Notes
Note 1: Cut vegetables to similar sizes so they finish cooking together. For thicker carrots, halve them lengthwise before slicing.
Note 2: Check doneness by pressing a potato cube with a spoon—if it breaks easily, the vegetables are done.
Nutrition (per serving): Calories: 211 kcal, Carbohydrates: 25 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 2 g, Sodium: 517 mg, Potassium: 584 mg, Fiber: 6 g, Sugar: 7 g, Vitamin A: 8214 IU, Vitamin C: 36 mg, Calcium: 45 mg, Iron: 2 mg.
Author: Izzah Cheema
Course: Main Course, Side Dish
Cuisine: Indian, Pakistani
This post updates a recipe originally published in July 2018.