Mixed Vegetable Curry (Pav Bhaji Masala style)

Ingredients

• 2 cups Boiled Potatoes (peeled and boiled until tender, then mashed)
• 1 cup Boiled Carrots (boiled until soft, then mashed)
• 3 cups Onions (finely chopped)
• 1.5 cups Tomatoes (chopped)
• 1 cup Bell Pepper (chopped, any colour)
• 2 cups Mixed Vegetables (e.g., green beans, peas, carrots, optional cauliflower)
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade equal parts ginger and garlic)
• 1 teaspoon Cumin Seeds
• 1 piece Bay Leaf
• 1 piece Cinnamon Stick
• 5 pieces Cloves
• 0.5 teaspoon Fennel Seeds
• 1 piece Green Cardamom (optional)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala Powder (optional)
• 1 tablespoon Paji Masala Powder (optional for extra flavor)
• 3 tablespoons Butter (softened; 2 tbsp at start, 1 tbsp later)
• 2 tablespoons Oil (vegetable or canola oil)
• to taste Salt (about ½ tsp initially, adjust later)
• 1 teaspoon Dry Mango Powder (Amchur) (optional for tanginess)
• 2 tablespoons Fresh Coriander Leaves (finely chopped for garnish)
• 2 cups Water (or stock from boiled veg)
• as desired Raw Onion (finely chopped for topping (optional))

Instructions

1. Heat Oil and Butter

   Add 2 tbsp oil and 1 tbsp butter to a large skillet over medium heat and let the butter melt.

   Time: PT2M

   Temperature: medium heat

2. Sauté Onions

   Add 3 cups finely chopped onions and ½ tsp salt. Cook, stirring occasionally, until the onions become soft and translucent.

   Time: PT5M

   Temperature: medium heat

3. Add Ginger‑Garlic Paste

   Stir in 1 tbsp garlic paste and 1 tbsp ginger paste. Sauté for about 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: medium heat

4. Toast Ground Spices

   Reduce heat to low. Add 1 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp garam masala (optional). Stir quickly for 30 seconds so the spices release their fragrance.

   Time: PT1M

   Temperature: low heat

5. Add Vegetables (except tomatoes)

   Add the chopped bell pepper, mixed vegetables, and a pinch of salt. Sauté for about 2 minutes on medium‑high heat.

   Time: PT2M

   Temperature: medium‑high heat

6. Cook Tomatoes

   Add 1.5 cups chopped tomatoes. Cook, stirring occasionally, until the tomatoes break down and become a thick mash.

   Time: PT5M

   Temperature: medium heat

7. Add Water and Simmer

   Pour in 2 cups water (or the reserved potato‑carrot cooking water). Cover and let the vegetables simmer for 4‑5 minutes.

   Time: PT5M

   Temperature: medium heat

8. Roast Whole Spices

   While the curry simmers, place a small pan over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 1 cinnamon stick, 5‑6 cloves, ½ tsp fennel seeds, and 1 green cardamom (optional). Roast for 1‑2 minutes until fragrant, then grind or crush into a fine powder.

   Time: PT2M

   Temperature: medium heat

9. Mash Potatoes and Carrots

   Using a potato masher (or blender), mash the boiled potatoes and carrots together until smooth. Add the mash to the skillet and stir to combine.

   Time: PT2M

10. Final Simmer and Seasoning

    Check seasoning, add more salt if needed, then simmer the curry for another 2‑3 minutes. Stir in the roasted whole‑spice powder, the remaining 1 tbsp butter, and optionally 1 tbsp paji masala powder and 1 tsp amchur (or a squeeze of lime juice).

    Time: PT3M

    Temperature: low heat

11. Garnish and Serve

    Turn off the heat. Garnish with 2 tbsp finely chopped fresh coriander leaves. Optionally top with raw chopped onion and a drizzle of lemon juice. Serve hot with pow (Indian buns), chapati, puri, naan, or butter toast.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

8 g

Fiber

5 g