Here’s a quick and easy Mixed Vegetable Curry recipe that’s perfect as a weeknight dinner or simple curried vegetable side dish. This is a Punjabi-style vegetable curry with potatoes and peas, a favorite in the Tea for Turmeric community! Tested to perfection!

Mixed vegetable curry with potatoes, carrots, and peas in a bowl sprinkled with cilantro and served with roti.

“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

Mixed Vegetable Curry is called “Aloo Matar Gajar” in Urdu & Hindi, which directly translates to “Potatoes, Peas, and Carrots”.

Often, Indian and Pakistani dishes are creatively named after the ingredient list. So Aloo Palak translates to Potatoes and Spinach, Aloo Gobi to Potatoes and Cauliflower, Aloo Keema to Potatoes and Ground Meat, and so on. (Side note: Aloo Recipes).

I’ve named this a Mixed Vegetable “Curry”, but it’s essentially curried vegetables, with no actual sauce or curry. What you have here are vegetables coated in a savory masala, then steamed to perfection.

If you love a good, one-pot vegetarian curry, don’t miss my Chickpea Curry, Vegetable Curry with Zucchini, and Okra Curry.

Mixed vegetable curry with potatoes, carrots, and peas topped with cilantro in a beige bowl next a small bowl of methi (dried fenugreek).

3 Tips To Help Your Veggies Shine

I truly believe that using the right techniques and fresh ingredients can elevate the humblest of dishes. Here are a few straightforward tips:

  1. The vegetables are best left to cook in their own juices. That means we’re not adding any water here unless absolutely necessary. Cooking low and slow helps bring out their natural sweetness and complexity.
  2. Use a nonstick skillet or pan to prevent any possibility of scorching. Stainless steel will also work, but the more you have to uncover and stir to prevent sticking, the more steam will escape, and longer you’ll have to cook.
  3. The beauty of this dish is in its simplicity, and simplicity often relies on quality. Try to find organic vegetables, especially carrots. I find them to be juicier and sweeter compared to conventional ones.

A Note on the Ingredients

This is a humble, flexible dish that you can adapt to what you have on hand. Some notes on the essentials:

Ingredients for making Mixed Vegetable Curry on a marbled surface
  • Basic pantry staples like onions, tomatoes, garlic, ginger, and a handful of spices. I use a food processor to pulse chop the onions, then the garlic and ginger, followed by the tomatoes.
  • Green chili pepper: Essential here for flavor and aroma. I use a Serrano or Thai Chili pepper. See FAQ for more info on green chili peppers.
  • Potatoes, peas, and carrots – The trifecta I grew up eating but you can use any vegetables you like. I’ve added everything from cauliflower to frozen spinach.
    • Potatoes – How you cube them will affect the cooking time. Keeping them smaller in size, 3/4-1″ cubes, will allow them to cook evenly alongside the rest of the vegetables.
    • Peas – I use frozen peas and add them along with the rest of the vegetables. If you’d like them a little more firm, add 10-15 minutes after covering to cook.
    • Carrots – How you cut the carrots will depend on the size/thickness of your carrots. For thicker parts, halve the carrot lengthwise, then cut into slices widthwise.
  • Dried Fenugreek Leaves (Kasuri Methi). This is the “finishing-touch” ingredient that elevates this recipe from ‘delicious curry’ to ‘Wow – my children won’t stop eating their vegetables.” Make a run to your local South Asian store or order it online. It lasts for eternity and you can also use it in my Sarson Ka Saag, Red Lentil Curry, Palak Paneer, or Instant Pot Butter Chicken!

How to make Mixed Vegetable Curry

  1. Start by sautéing the onions until lightly golden. Add the garlic and ginger and continue to sauté for a minute. If you notice any bits getting stuck to the bottom, deglaze with 2 tbsp water.
Sauteed onions with garlic and ginger in a black pan with a wooden spoon
  1. Next, add in the rest of the ingredients, in the order listed, and stir-fry for a few minutes. Lower the heat and cover to allow the veggies steam in their own juices.
Potatoes, carrots, and peas in a black pan with a wooden spoon
  1. Stir once or twice in between, not too much. If the contained steam escapes, you’ll have to cook the vegetables longer. Stir in the dried fenugreek (methi) and garnish with cilantro, if you’d like.
Curried mixed vegetables in a bowl with bread and a glass of water on the side

What to Serve with Mixed Vegetable Curry

Drier curries are typically served with any type of flatbread while saucy curries can be served with both rice and/or bread.

  • Since this is more like a sautéed curry, it pairs perfectly with roti, paratha, naan, or any other flatbread.
  • I love to serve it with Achaar, or Desi-style pickled relish.
  • Try brushing your roti or naan with a little butter to make the meal extra delightful.
Closeup of curried mixed vegetables inside a beige bowl

More Vegan Curry recipes:

Potatoes, carrots, and in a beige bowl with a piece of roti on the side.

Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!

Mixed Vegetable Curry in a bowl with roti inside
5 (48 ratings)

Easy Mixed Vegetable Curry

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Here’s a quick and easy Mixed Vegetable Curry recipe that’s perfect as a weeknight dinner or simple curried vegetable side dish. This Punjabi-style vegetable curry with potatoes and peas that has become a Tea for Turmeric community favorite! Tested to perfection!
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Ingredients 

Curry:

  • 3 tbsp (44 ml) olive oil, sub neutral oil of choice
  • 1 (~175 g) small to medium onion, finely chopped
  • 4 cloves garlic, crushed
  • 1/2 inch piece ginger, crushed
  • 1 (~120 g) medium tomato, chopped
  • 1 small green chili pepper (such as Serrano or Thai chili), chopped
  • 3-4 small (~1 cup) carrots, peeled (if necessary) and sliced ~1/3" thick Note 1
  • 1 cup (~135 g) frozen peas
  • 1 large (~280 g) russet potato, peeled and cubed into 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, plus more to taste (1 tsp kosher salt)

Garnishing:

  • 1 tbsp dried fenugreek leaves (kasuri methi), lightly crushed between your hands
  • 1 tbsp cilantro leaves , chopped – (optional, for garnish)

Equipment

  • Nonstick pan with lid

Instructions 

  • Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
    Sauteed onions with garlic and ginger in a black pan with a wooden spoon
  • Add the rest of the ingredients listed under curry and sauté for 5 minutes.
    Potatoes, carrots, and peas in a black pan with a wooden spoon
  • Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables steam for about 25 minutes, or until they are well done (Note 1). Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. The goal is to let the vegetables steam in their own juices, but if you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water.
  • Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.
    Cooked mixed vegetables in a bowl

Notes

Note 1: How you cut the carrots will depend on the size/thickness of your carrots. For thicker parts, halve the carrot lengthwise, then cut into slices widthwise.
Note 2: To check for doneness, focus on the potatoes.  They should break easily, with little resistance, when pressed with a wooden spoon.
Calories: 211kcal, Carbohydrates: 25g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Sodium: 517mg, Potassium: 584mg, Fiber: 6g, Sugar: 7g, Vitamin A: 8214IU, Vitamin C: 36mg, Calcium: 45mg, Iron: 2mg
Author: Izzah Cheema
Course: Main Course, Side Dish
Cuisine: Indian, Pakistani

This post is an update of a recipe that was originally published in July, 2018.