Mix Veg Korma is a combination of different vegetables in a spiced gravy. Mix veg korma is a very common dish on most restaurant menus. However this Mix Veg Korma recipe gives a slight twist to the traditional one with a mild mint (pudina) based gravy. This dish can be served with rotis or rice. The mint in the gravy lends a beautiful flavor to this dish.
Once again a Monday and I am in a fix as its a no-onion, no-garlic day for us. I had small quantities of all vegetables in the fridge. So my instant thought was a mix veg korma. But without onion??? Gravies without onion are not much appreciated at my place. So I thought of giving it a slight twist with a mint based gravy. 
Below is the step by step recipe for making Mixed veg korma in pudina gravy along with pictures.
Serves : 3
Preparation Time : 15 min
Cooking Time : 20 min
Ingredients:
Carrots : 1 (cut into bite size cubes)
French Beans : 8-10 (chopped – each piece around 1.5 cm)
Potato : 1 (large) (chopped into bite size cubes)
Cauliflower : around 10-12 florets (medium sized)
Peas (Mutter) : 1/4 cup
Coriander : 1/2 cup
Mint leaves : 1/4 cup
Green Chilli : 1-2
Turmeric Powder : 1/2 tsp
Chilli Powder : 1/2 tsp
Cumin Seeds : 1/2 tsp
Scrapped Coconut : 1/2 cup
Tomato : 2 large (1 finely chopped and 1 pureed)
Oil : 3-4 tsp
Method of Preparation:
- Grind together coriander leaves, mint leaves, scrapped coconut and green chillies to a fine paste and keep aside.
- Heat 1 tsp oil in a wok. Add 1/4 tsp turmeric powder and the cauliflower florets. Stir fry lightly for 2-3 min. Remove the cauliflower florets and keep aside.
- In the same wok, add the cumin seeds. Once they begin spluttering add the finely chopped tomato.
- Cook till the tomato turns completely mushy. Add 1/4 tsp turmeric, 1/2 tsp chilly powder and salt and mix well.
- Add the chopped potato, carrots, beans and mix to coat the vegetables with the tomato paste. Let it cook for 2-3 minutes.
- Now add the coriander-mint paste and pureed tomato and mix well. You can add around 1/4 to 1/2 cup water. Cook covered for 6-8 minutes on a medium flame.
- Once the potatoes and carrots are almost boiled add the cauliflower florets and peas and cook for another 5 min. Remove from flame once the vegetables are completely cooked. Your mix veg korma is ready.
Serve hot with roti or rice.
Mix Veg Korma (in a Pudina based gravy)
- Carrots : 1 (cut into bite size cubes)
- French Beans : 8-10 (chopped – each piece around 1.5 cm)
- Potato : 1 (large) (chopped into bite size cubes)
- Cauliflower : around 10-12 florets (medium sized)
- Peas (Mutter) : ¼ cup
- Coriander : ½ cup
- Mint leaves : ¼ cup
- Green Chilli : 1-2
- Turmeric Powder : ½ tsp
- Chilli Powder : ½ tsp
- Cumin Seeds : ½ tsp
- Scrapped Coconut : ½ cup
- Tomato : 2 large (1 finely chopped and 1 pureed)
- Oil : 3-4 tsp
- Grind together coriander leaves, mint leaves, scrapped coconut and green chilli to a fine paste and keep aside.
- Heat 1 tsp oil in a wok. Add ¼ tsp turmeric powder and the cauliflower florets. Stir fry lightly for 2-3 min. Remove the cauliflower florets and keep aside.
- In the same wok, add the cumin seeds. Once they begin spluttering add the finely chopped tomato.
- Cook till the tomato turns completely mushy. Add ¼ tsp turmeric, ½ tsp chilly powder and salt and mix well.
- Add the chopped potato, carrots and beans and mix to coat the vegetables with the tomato paste. Let it cook for 2-3 minutes.
- Now add the coriander-mint paste and pureed tomato and mix well. You can add around ¼ to ½ cup water. Cook covered for 6-8 minutes on a medium flame.
- Once the potatoes and carrots are almost boiled add the cauliflower florets and peas and cook for another 5 min till the vegetables are cooked to perfection. Your Mix Veg Korma is ready.
- Serve hot with roti or rice.
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