Mix Vegetable Curry and Naan

Mix vegetable curry & Naan

Mix vegetable curry is an Indian dish comprising of different vegetables like cauliflower, potatoes, green beans (french beans), carrots, capsicum (bell peppers), green peas, mushrooms etc. You may use any vegetables of your choice and taste.

It is cooked in different ways in India and also in different parts of India. This dish comes with two versions - one with gravy and one without gravy. It is a healthy and delicious dish and easy to cook.

Mix vegetable curry can be served with rice - plain rice or jeera [cumin] rice or with Indian breads like roti, naan, laacha paratha, plain paratha, poori or garlic naan.

Mix vegetable curry with garlic naan or plain naan is one of the dishes that we cook usually to celebrate some special occasion. This is a dish quite popular not only among vegetarians but also among non vegetarians.

I learned this dish from my husband. Whenever he asks me how should we celebrate an occasion, I smiles and says you cook your special mix vegetable curry and we will have it with naan or garlic naan.

Garlic Naan is a leavened, oven-baked flatbread found in the cuisines of the Middle East, Central Asia and South Asia.

Typically, it is served hot and brushed with ghee or butter. It goes well with Indian curries both vegetarian curries and non-vegetarian curries.

Naan comes in many varieties, for example butter naan, garlic naan, keema naan, Kashmiri naan etc.

It can be used to scoop other foods or served stuffed with a filling. For example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton or goat meat); another variation is peshawari naan. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins.

Here the dish, I am sharing, is the north Indian version of mix vegetable curry and garlic naan.

  Recipe Servings: 4 - 5
  Cooking time: 50 Minutes


For Mix Vegetable Curry

  • Cauliflower (cut into florets) - 1 cup
  • French beans (chopped) (frozen or fresh)  - 1⁄3 cup
  • Potatoes (cut into cubes) - 1 medium
  • Green Peas (frozen or fresh) - 1/4 cup
  • Carrots (chopped) - 1-2 medium
  • Tomatoes - 2 medium
  • Onion - 1
  • Green Chillies - 1-2
  • Garlic - 4 cloves
  • Ginger - 1"
  • Cumin  - 1⁄2 tsp
  • Ajwain (Carom seeds) - 1⁄4 tsp
  • Mustard Seeds - 1/4 tsp
  • Moti Elaichi (Black Cardamom) - 1-2
  • Cinnamon (Dalchini) - 1" stick
  • Turmeric Powder - 1/2 tsp
  • Coriander Powder - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Kalongi/Nigella sativa - 1/2 tsp
  • Cloves - 3-4
  • Tej Patta (Bay leaves) - 2-3
  • Salt - taste
  • Oil - 2 tbsp
  • Water (for gravy) - as required
  • Fresh Coriander (chopped) - to garnish (optional)

For Garlic Naan

  • Maida/All-purpose flour - 2 cups
  • Garlic (finely chopped) - 3-4 cloves
  • Kalongi/Nigella sativa - 1 tsp
  • Sugar - 1 tsp
  • Baking powder - 1 tsp
  • Yogurt/curd - 1/4 cup
  • Oil - 2 tsp.
  • Butter (melted) - as required for brushing naan
  • Salt to taste
  • Water - to knead


For Mix Vegetable Curry

  • Grind onion, tomatoes, ginger, garlic, green chillies, cinnamon (dalchini),  moti elaichi (black cardamom) and cloves in a blender or grinder and make a smooth puree. You may add a little water to make a puree. Keep it aside for later use.

  • Wash all the vegetables properly and cut them. Cut cauliflower into florets, Potato into cubes or as you want to cut. You may use any vegetables you want to use in the dish. You may use the potatoes with or without skin.

  • Heat 1.5 tbsp of oil in a kadai or a thick bottomed pan. Once oil gets hot add cauliflower, carrots, potatoes. Sauté them on a medium flame till they become light golden and crispy on the edges. Stir in between.

  • Now add chopped french beans (green beans) and green peas. These are added at the end, since they take the least amount of time to cook. Cook them till they are all cooked but do not over cook them. Stir occasionally.

  • Once done, take out the vegetables out of the pan or kadai and keep them aside.

  • Again heat 1/2 tbsp of oil in the same pan or kadai. Then add bay leaves and sauté them on a medium flame, till they turn a bit golden.

  • Now add cumin seeds, mustard seeds, ajwain (carom seeds), kalongi (nigella sativa) into it and let them sputter.

  • When they starts to crackle then add already prepared puree into it. Mix well.

  • Then add turmeric powder, coriander powder, salt and garam masala and mix well again.

  • Cook and stir occasionally till all water evaporates and it turns into a thick paste.

  • Now add already cooked/fried vegetables and mix well. Cook for 1-2 minutes.

  • Then add water as per your requirement and mix well. Bring it to boil then lower the flame. Cover the pan or kadai with a lid and let it simmer for 5-7 minutes.

  • Mix vegetable curry is ready. You may sprinkle some chopped coriander leaves on top for garnish.

For Garlic Naan

  • Take maida in a bowl. Add yogurt, sugar, oil, baking powder and salt into it. Knead it to a soft and smooth dough. Add water as is required in kneading the dough.

  • Cover the dough with a moist cloth and rest for 1-2  hours in warm place.

  • 30 minutes before baking preheat the oven to 220ºC.

  • Once done, knead the dough slightly.

  • Divide the dough into medium balls.

  • Roll them to oval shape using rolling pin. Make sure you do not make too thin nor thick. Apply chopped garlic and kalongi on it.

  • Place 2 rolled naans on a baking tray and put the tray into the oven. Bake for 3-4 minutes. When the naan turns to golden brown on top take them out of the oven.

  • Brush the garlic naans with some butter.

  • Garlic Naans are ready to serve hot. Serve them with mix vegetable curry.