Ipswich & Suffolk Indian Association

Shahi Mixed Vegetable Curry


  • Baby potatoes – boiled, peeled and cubed
  • 1/2 cup of each green peas, sweet Corn (tinned or frozen) 2 Carrots diced, Cauliflower forets, 6 French Beans, cut into 2 inch pieces boil/steam 1/2 cup Mushrooms chopped half or quarter pieces
  • 1 red Pepper & 1 yellow Pepper – diced
  • 1/2 cup fresh or tinned Tomatoes – pureed
  • 1 red Onion, finely chopped
  • 3 cloves Garlic – pureed/chopped
  • 1 inch Ginger – pureed/chopped
  • 2-3 mild fresh Green Chillies – pureed/chopped
  • 1 teaspoon red chilli powder – optional
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Garam Masala powder
  • 1 teaspoon Coriander Powder & Cumin powder
  • 2-3 tablespoons of Cooking oil
  • 1 Bay leaf
  • 1 dried red chilli
  • 1 teaspoon of Cumin seed
  • 2-3 small pieces of cinnamon sticks
  • 2-3 cardom pods
  • 6-7 tablespoons Cashew nuts
  • 3-4 tablespoons Fresh cream
  • Coriander leaves – finely chopped
  • Salt , as per taste
  • 1/2 Teaspoon Sugar
  • Cooking oil


  1. In a large pot, boil potatoes – peel and cube
  2. Steam or boil Cauliflower, Green peas, French beans, Carrots & Sweet Corn (frozen mixed vegetables can be used) cut the Mushroom dice Red & Yellow Peppers. Set aside once prepared.
  3. In a pan or Karai, add couple of teaspoons of oil, add chopped onions, ginger, garlic, green chilli and fry until soft and slightly pink, add the cashew nuts, turn off the heat and allow it to cool. When cool, make a paste of the onion, ginger, garlic, chilli & cashew nuts.
  4. Begin cooking the Shahi mixed Vegetable Curry in a pan or Karai, add 1-2 teaspoons of oil, add the cumin seeds, bay leaf, red chilli. When they begin to sizzle add the ginger, garlic, chilli & cashew nuts paste – cook for 2 to 3 minutes on low heat, add red and yellow peppers, cook for 2-3 minutes ensure to retain the crunchiness.
  5. Next, add pureed tomato, coriander powder, cumin powder, salt, sugar and garam masala, mix all the spices well then add in the boiled potatoes, bolied/steamed vegetables, mushrooms with 1/4 cup of water, cover the pan and let the vegetables simmer for about 5 minutes to allow all the masala flavours mix in the vegetables.
  6. Finally, add fresh cream into the Shahi mixed vegetable curry and simmer for another 3 to 4 minutes. Turn off the heat. Taste the salt and spice levels and adjust to suit your taste.
  7. Garnish with the chopped coriander leaves
  8. Serve the Shahi Mixed Vegetable Curry with Nan bread or Rice.

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