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Punjabi Mixed Vegetable Curry

Here’s a wholesome and colorful Punjabi Mix Veg Recipe — a delicious medley of vegetables cooked in a rich, spiced gravy using Kumbh Punjabi Garam Masala. Perfect for everyday meals or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • Mixed vegetables – 2 to 2½ cups carrot, beans, potatoes, peas, cauliflower, capsicum – chopped & parboiled
  • Onion – 2 medium finely chopped
  • Tomato – 2 medium pureed or finely chopped
  • Ginger-garlic paste – 1 tbsp
  • Green chili – 1 slit
  • Kumbh Punjabi Garam Masala – 1½ tbsp
  • Kumbh Turmeric powder – ¼ tsp
  • Kumbh Red chili powder – ½ tsp
  • Salt – to taste
  • Cream or milk – ¼ cup optional, for richness
  • Kasuri methi dried fenugreek leaves – 1 tsp
  • Coriander leaves – for garnish
  • Oil or ghee – 2 tbsp

Method
 

Step 1: Prep the Veggies
  1. Steam or boil all chopped vegetables until 80% cooked. Set aside.
Step 2: Make the Masala Base
  1. Heat oil or ghee in a pan.
  2. Add onions, sauté until golden brown.
  3. Add green chili and ginger-garlic paste. Sauté till the raw smell disappears.
  4. Add tomatoes and cook till oil separates.
Step 3: Add Spices & Veggies
  1. Add Kumbh Punjabi Garam Masala, turmeric, red chili powder, and salt.
  2. Cook the masala for 2–3 minutes.
  3. Add the parboiled vegetables. Mix well to coat them in the masala.
  4. Add ½ cup water. Cover and cook for 7–8 minutes on low flame.
Step 4: Finish the Curry
  1. Add cream or milk (if using) and crushed kasuri methi.
  2. Cook uncovered for 2 more minutes.
  3. Turn off the heat and garnish with fresh coriander.

Notes

Roti, Naan, Paratha
Jeera rice or plain basmati rice
You can add paneer cubes for extra richness.
Adjust gravy thickness by varying water and cream quantity.
Add butter at the end for a restaurant-style finish.
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