Mixed vegetables in thick creamy gravy

Hello everybody !! This first week of February last year I officially started this blog. It feels so satisfying and happy to finally take a step closer to my dream 😀

Thank you all for being part of Mumi’s little family. Lets make it even bigger 🙂 A huge hug and lots of love from both Mukulesh & Soumi (your Mu-Mi) !!

This week I will be posting some of my exciting posts which I specially reserved for this blog-versary week. So please sign up & follow all our social media to stay updated.

Today is Tuesday – so I will be sharing with you a veg recipe. This is a very popular dish people order in a restaurant. But you can easily bring the restaurant to your kitchen with this recipe. Since it is mixed vegetables, you can definitely manipulate the ingredients as per your liking. I have used the veggies I love the most. There is another variant of this dish which has a white gravy, you can follow the same steps but do not use turmeric powder at all, if you prefer a white gravy. So many vegetables add a lot of nutritious value to this dish, also they add lots of flavor making this one of the most delicious veg preparations I have ever tried.

You can enjoy Mixed Vegetables in thick creamy gravy with flavored rice like fried rice, peas pulao, veg biriyani, etc or bread items like nun, kulcha, puri, etc

Lets get started !!


Preparation Time : 10 minutes

Cooking Time : 30 minutes

Ingredients :

  • Potato – 1 small, cut into small cubes
  • Cauliflower – 1 small, cut into small florets
  • Carrot – 1 small, cut into small cubes (similar to potatoes)
  • Green Beans – 6 to 8, cut each into 4 to 5 pieces
  • Cottage Cheese – 20 small cubes
  • Capsicum / Green bell pepper – 1/2 of a medium sized, cut into thin long slices
  • Green Peas – 2 tablespoon
  • Boiled Corn – 2 tablespoon
  • Tomato – 1 large, roughly chopped, prepare a smooth paste
  • Onion – 1 small, finely chopped
  • Ginger – 2 inch, crushed
  • Green chilli – 4, roughly chopped
  • Cashew nuts – 8 to 10
  • Fresh Cream – 2 tablespoon
  • Plain butter –  4 tablespoon, melted
  • Fresh coriander leaves – 1 teaspoon, finely chopped
  • Fresh mint leaves – 1 teaspoon, finely chopped
  • Refined vegetable oil – 4 tablespoon
  • Turmeric powder – 1/2 teaspoon
  • Kashmiri red chilli powder – 1 tablespoon
  • Red chilli powder – 1/2 teaspoon
  • Garam Masala powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Coriander powder – 1 teaspoon


Recipe :

  1. Heat oil in a wok. When the oil heats up, add 2 tablespoon melted butter.
  2. Add onions. Saute until they turn golden.
  3. Add ginger paste. Mix and keep stir frying until the onions start turning brown.
  4. Add cashew nuts. Stir until they are slightly roasted.
  5. Remove everything from wok into a small bowl. Try not to remove excess oil. Let it cool down. Once it cools transfer everything into a mixer grinder and prepare a smooth paste.
  6. In the remaining oil, add potatoes. Add a pinch of salt. Turn the flame to medium. Stir until they turn golden. Remove the potatoes from oil.
  7. Add cauliflowers and a pinch of salt. Stir until they turn golden. Remove from oil and keep with the potatoes.
  8. Add cottage cheese. Stir and remove when they just start turning golden. (Do not over fry them, keep them soft)
  9. Add green bell peppers, green beans and carrot. Add a pinch of salt again. Stir for some time until the veggies lose their raw flavor. Remove everything from oil and keep them with the other veggies.
  10. In the same oil, now add the paste we prepared earlier. Still keep the flame medium. Stir for a minute.
  11. Add tomato paste. Stir until the raw smell goes away.
  12. Add salt, turmeric powder, Kashmiri red chilli powder, red chilli powder, garam masala powder, cumin powder and coriander powder.
  13. When the spices start releasing oil, add all the vegetables – potato, cauliflower, carrots, beans, capsicum, peas, cottage cheese, corn and green chillies. Mix everything.
  14. Add 2 cups of warm water. Cover the wok with a lid. Let the veggies cook in  medium flame.
  15. Wait until the vegetables cook completely, add fresh cream. Give it a stir.
  16. Add chopped coriander, mint leaves and remaining butter.
  17. Check the gravy. The gravy should be thick. If the gravy is runny, remove the lid and increase the flame to let the water dry up.
  18. Turn the flame off when everything is done.

Serve Mixed Vegetable in thick creamy gravy hot with any flavored rice / bread of your choice.


I served Mixed Vegetable with Peas Pulao. If you want me to do a detailed recipe post on Peas Pulao please let me know in the comment section below.



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