White Mixed Vegetable Curry
Elevate your dinner table with this elegant White Mixed Vegetable Curry, a delicate and creamy dish loaded with wholesome vegetables like cauliflower, carrots, green beans, and peas. This mildly spiced curry features a luscious cashew-based gravy, enriched with yogurt, milk, and fresh cream for a velvety texture that melts in your mouth. Aromatic spices like cumin, cardamom, and bay leaf lend subtle warmth, while a hint of sugar balances the flavors perfectly. Ready in just under an hour, this vegetarian delight pairs beautifully with naan, roti, or steamed rice, making it ideal for both weeknight meals and special occasions. Garnish with fresh cilantro for a burst of color and enjoy this comforting and nourishing recipe that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup Carrots (diced)
- 1 cup Green beans (chopped)
- 0.5 cup Green peas
- 1 cup Potatoes (diced)
- 3 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 2 Cloves
- 2 Green cardamom pods
- 1 teaspoon Ginger-garlic paste
- 10 Cashews (soaked in warm water)
- 1 cup Milk
- 0.5 cup Plain yogurt (beaten)
- 0.25 cup Fresh cream
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala powder
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 2 tablespoons Fresh cilantro leaves (chopped, optional for garnish)
Instructions
Begin by boiling the cauliflower, carrots, green beans, peas, and potatoes in salted water until they are just tender. Drain and set aside.
In a blender, grind the soaked cashews with 3-4 tablespoons of water into a smooth paste. Set aside.
Heat the vegetable oil or ghee in a large pan over medium heat. Add the cumin seeds, bay leaf, cloves, and green cardamom pods. Sauté until fragrant, about 30 seconds.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma fades.
Lower the heat and add the prepared cashew paste. Sauté for 2-3 minutes, stirring continuously to avoid sticking.
Gradually add the milk while stirring to create a creamy base for the curry.
Mix in the beaten yogurt, ensuring the heat remains low to prevent curdling. Stir until fully combined.
Reduce the heat to a simmer and add the coriander powder, garam masala powder, salt, and sugar. Cook for 2-3 minutes.
Gently fold in the boiled vegetables and allow them to simmer in the white gravy for 5-7 minutes so that they absorb the flavors.
Finish by stirring in the fresh cream for a rich and luxurious texture. Adjust salt and spices as needed.
Garnish with chopped fresh cilantro leaves, if desired, and serve warm with naan, roti, or steamed rice.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 66.1 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 891 mg | 69% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 5263 mg | 112% | |
*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.
