Mixed Vegetable Curry

This recipe is all about the veggies. If you like a particular vegetable, use more of it. Hate something? Substitute it with something else. What could be simpler?



  • 1 large red onion
  • 4 large diced tomatoes (or 2 large tomatoes, and 1 can of pureed tomatoes, whatever is handy)
  • 2 medium sized potatoes
  • 100 gms large green peas
  • 100 gms Tuvar lilva (small Indian peas)
  • 1 large green bell pepper (also known as capsicum)
  • 1 large carrot
  • cilantro leaves diced, 1 cup


  • Kitchen King masala
  • red chilli powder
  • turmeric powder
  • asafoetida powder (hing)
  • jeera seeds
  • mustard seeds
  • Sugar and salt to taste
  • 1 tbsp of any vegetable cooking oil (Olive oil will not work, but you can use butter)
  • fresh curry leaves (about 5-6 leaves)
  • Fresh squeezed juice of half a lemon


  • Deep frying pan, wok will do
  • Any large spoon to stir :)


  1. Heat the oil in the pan
  2. When ready, add 1 teaspoonful mustard seeds. Wait till they start popping.
  3. Add 1 teaspoonful jeera seeds, half a teaspoonful asafoetida, and the curry leaves.
  4. Immediately, add 1 large chopped onion. Let onions caramelize, and then add 2 large diced tomatoes.
  5. Add salt to taste.
  6. When tomatoes are half cooked, add the rest of the veggies. If required, add half a cup of water.
  7. Add the juice of half a lemon.
  8. Add 1 table spoon each of chilli powder and Kitchen King masala. Add one teaspoonful turmeric powder. (To make it spicier, add 1 extra table spoon of Kitchen King masala.)
  9. Cover the pan and simmer at medium heat for about 15 minutes. Stir occasionally.
  10. Add the rest of the tomatoes, or the puree. Simmer for another 10 minutes, or until veggies are completely cooked.
  11. Add chopped cilantro after turning off the heat and about 5-10 minutes before serving.

Serve piping hot with chapati or rice.

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