Malai Mixed Vegetable Curry
Creamy, flavorful, and packed with the goodness of fresh produce, Malai Mixed Vegetable Curry is the ultimate comfort food for weeknight dinners or festive occasions. This Indian-style curry features a medley of vibrant vegetables like carrots, beans, peas, and cauliflower simmered in a rich, velvety sauce made with fresh cream (malai) and yogurt, perfectly spiced with traditional seasonings such as turmeric, coriander, and garam masala. The tempering of cumin seeds and sautéed onions infuses the dish with aromatic warmth, while the addition of ginger-garlic paste and green chili lends a subtle kick. Quick to prepare in just 40 minutes, this versatile curry is best enjoyed with naan, roti, or a bowl of steamed rice. Whether you're looking for a hearty vegetarian main or a crowd-pleaser at your next dinner party, this irresistible Malai Mixed Vegetable Curry will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups Mixed vegetables (carrot, beans, peas, cauliflower, etc.)
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 1 teaspoon Ginger-garlic paste
- 1 small, finely chopped Green chili
- 0.5 cup Fresh cream (malai)
- 0.25 cup Yogurt (whisked)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Oil or ghee
- 1 cup Water
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Wash and chop the mixed vegetables into bite-sized pieces. Boil or steam them until they are 80% cooked. Set aside.
Heat the oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and green chili. Cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomato and cook until it turns soft and the oil begins to separate.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute.
Lower the heat and add the whisked yogurt, stirring constantly to prevent curdling.
Gently stir in the cooked mixed vegetables. Pour in the water and let the curry simmer for 5-7 minutes.
Add the fresh cream (malai) and garam masala. Mix well and simmer for another 2 minutes.
Turn off the heat and garnish with chopped fresh coriander leaves.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
