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Mixed Vegetable Curry in Dhaba Style

Jaideep Singh (Jai Ki Rasoi Se)
45 minutes
Prep Time
30 minutes
Cook Time
10 People
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ABOUT Mixed Vegetable Curry in Dhaba Style RECIPE

Mixed Vegetables are a mixture of at least two different types of vegetables. They are peeled, if necessary, and prepared in bite-sized pieces if they are large. It's important to eat a variety of fresh vegetables as they are loaded with vitamins and mineral that help you feel healthy and energised. Today in Jai Ki Rasoi Se used all fresh and healthy vegetables and "Mixed Vegetable Curry in Dhaba Style". This goes well when served with any Indian Bread or Flavored Rice

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • North Indian
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 10

  1. Finley Chopped Cluster Beans (Bari Kati Gawar Ki Phalli) - 50 Grams
  2. Finely Chopped Beans or French Beans (Barik Ki Beans) - 50 Grams
  3. Finely Chopped Brinjal (Barik Kate Baigan) - 50 Grams
  4. Finely Chopped potato (Barik Kate Aloo) - 50 Grams
  5. Finely Chopped carrot (Barik Kate Gajar) - 50 Grams Finely Chopped Ivy Gourd (Barik Kate Kundru) - 50 Grams
  6. Finely Chopped onion (Barik Kate Pyaz) - 50 Grams
  7. Finely Chopped tomato (Barik Kate Tamator) - 50 Grams
  8. Finely Chopped capsicum (Barik Kate Shimla Mirch) - 50 Grams
  9. coriander Powder (Dhaniya Powder) - 1 Table spoon
  10. Cumin Powder (Jeera Powder) - 1 tea spoon
  11. Red Chili Powder (Laal Mirch Powder) - 1 Table Spoon
  12. Turmeric Powder (Haldi Powder) - 1 tea Spoon
  13. ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon
  14. Cumin Seeds (Shah Jeera) - 1 tea Spoon
  15. Whole spice powder (Garam masala Powder) - 1 Tea Spoon
  16. Dry fenugreek Leave (Kasuri Methi) - 1 Table Spoon
  17. Finely Chopped Green coriander (Barik Ka Hara Dhaniya) - 1 Bunch
  18. Curd - 100 Grams
  19. Salt - According to Taste
  20. Oil - As Per Requirement


  1. Heat oil in a Non-Stick Pan or Kadai. Once the oil is hot, add cumin seeds and all them to get splutter, then add finely chopped onions. Cook them till they turn light brown
  2. Add Ginger & Garlic Paste, cook till the mositure from the paste get evaporated
  3. Now add all finely chopped cluster beans, beans, ivy gourd, potato, brinjal, capsicum and corrt. Mix all the ingridents. Cover and cook till they become soft
  4. Add all dry masala like chilli, tumeric, coriander, cumin and whole spice powder. Mix all cook till oil get separated
  5. Add finely chopped tomato and salt according to taste. Mix all the ingridents. Cover and cook till tomato become soft
  6. Add curd and mix it. Cover it and cook till the water from the curd gets evoprated and oil get separated
  7. Finely add dry fenugreek leave and finely chopped green coriander. Mix and cook for 2 minutes
  8. Now the dish is ready can be served with any Indian bread or flavoured rice

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Sunaina Saxena
Sunaina Saxena   Aug-20-2018

Nice one.

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