Print

Mixed Vegetables with Fresh Fenugreek Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 87 reviews

A flavorful and wholesome Indian-inspired mixed vegetable curry featuring fresh fenugreek leaves, cauliflower, potatoes, carrots, peas, and aromatic spices. This dish is sautéed to bring out the vibrant flavors of the spices and vegetables, perfect for serving alongside dals and Indian breads.

Ingredients

Vegetables

  • 1 medium cauliflower, broken into bite-sized pieces
  • 1 largish potato or 2 medium potatoes, cut into bite-sized pieces and precooked until tender yet firm
  • 2 medium carrots, chopped into bite-sized pieces
  • 1 heaped cup shelled peas
  • 1 medium onion, chopped
  • 2-3 cups packed fresh fenugreek leaves, picked, washed, and chopped

Spices and Aromatics

  • 1 fat inch ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp mild sweet paprika or Kashmiri chili powder (or hot chili powder)
  • ½ tsp garam masala (optional)
  • ¼ tsp freshly ground black pepper

Others

  • 2 tbsp avocado oil or any neutral oil or coconut oil
  • Sea salt, as needed

Instructions

  1. Prepare the base: In a large sauté pan, kadhai, or wok, warm the oil over medium heat. Add the cumin seeds and chopped onions, sprinkle a little salt, and sauté for about 5 minutes until the onions soften and begin to change color.
  2. Cook vegetables with spices: Add the minced garlic, ginger, turmeric, ground coriander, paprika, and garam masala if using, along with the chopped carrots and cauliflower. Sauté everything for 2 minutes to coat the vegetables evenly with the spices. Sprinkle a little more salt, mix well, then cover and cook on medium heat, stirring frequently to ensure even cooking. If the mixture becomes too dry, sprinkle a few spoonfuls of water.
  3. Add potatoes and peas: Incorporate the precooked potatoes and shelled peas, cover again, and cook for 6 to 7 minutes until the carrots and potatoes are fully cooked. Ensure the curry remains moist by adding a little water if it looks dry.
  4. Finish with fenugreek: Add the chopped fresh fenugreek leaves and mix well. Cook for an additional 2 to 3 minutes until the fenugreek wilts. Taste and adjust salt as needed.
  5. Serve: Serve this vibrant mixed vegetable curry hot, ideally alongside yellow dal and Indian flatbreads such as roti or chapati.

Notes

  • Precook the potatoes until tender but firm to ensure they cook evenly without turning mushy in the sauté.
  • Fresh fenugreek leaves add a distinctive slightly bitter flavor; if unavailable, dried fenugreek (kasuri methi) can be substituted but use less quantity.
  • Adjust chili powder according to your preferred spice level.
  • The dish can be made vegan and gluten-free easily by ensuring accompanying sides also meet dietary needs.
  • Add a splash of water while cooking if the vegetables start sticking or the curry becomes too dry.

Find it online: https://justsosavory.com/mixed-vegetables-with-fresh-fenugreek-recipe/