Step 1

In a kadai (wok), skillet or a thick bottomed pan, heat oil.

Step 2

Add cumin seeds and let them splutter.

Step 3

Then add finely chopped onions and sauté onions till they turn light golden.

Step 4

Then add the ginger-garlic paste. Sauté for about 10 to 12 seconds or until the raw aroma of both ginger and garlic goes away.

Step 5

Then add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy.

Step 6

The process of sautéing the tomatoes takes a little longer. If you want to quicken the process, add a pinch of salt to the onion-tomato mixture. Sauté the tomatoes on a low heat as you don’t want the tomatoes to get burnt.

Step 7

If the ingredients starts sticking to the pan, add in some splashes of water. Mix and deglaze the pan. Continue to sauté further.

Step 8

When the mixture becomes smooth, pulpy, glossy and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder.

Step 9

Mix the ground spice powders very well with the onion-tomato mixture and sauté for a minute.

Step 10

Now add the chopped veggies, green peas and green chilies.

Step 11

Add water and salt as per taste. Mix again.

Step 12

Cover pan with a lid and let the veggies cook on a low to medium heat.

Step 13

Check periodically while the veggies are cooking.

Step 14

Once the veggies are half cooked, add the cream or malai or milk.

Step 15

Combine and mix well.

Step 16

Cover again with a lid and simmer the veggies till they are tender.

Step 17

Don’t forget to check the vegetables occasionally at intervals.

Step 18

Add more water if the water dries up and if the veggies are still to be cooked.

Step 19

Once the veggies are cooked and the mix veg curry is done, then switch off the heat and add 3 tablespoons chopped coriander leaves. Mix well. If using paneer, then add the paneer before you add the coriander leaves.

Step 20

You can also garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves or mint leaves.

Step 21

Serve mix veg curry hot or warm

Step 22

Enjoy the vegetable curry with roti, naan, paratha or poori. You can also serve it with steamed rice or cumin rice. The curry also pairs well with bread or dinner rolls.

Step 23

You can choose to garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander or mint leaves.

Step 24

Store any leftovers in the refrigerator for 1 to 2 days. Reheat in a pan before serving. If the gravy has become thick, add a few splashes of water and mix well while reheating.