🥘 Mix Veg Curry

 Serves: 4 | Prep Time: 20 mins | Cook Time: 25 mins | Difficulty: Easy | Type: Veg Curry

🧂 Ingredients
🥕 Vegetables (customize as per season):
½ cup carrots (chopped)

½ cup beans (chopped)

½ cup green peas (fresh or frozen)

½ cup cauliflower florets

1 medium potato (cubed)

1 medium capsicum (diced)

1 medium onion (finely chopped)

1 medium tomato (chopped or pureed)

1 green chili (slit) – optional

🍳 Curry Base:
2 tbsp oil or ghee

1 tbsp ginger-garlic paste

Salt to taste

1–1.5 tsp Welza Kitchen King Masala

½ tsp turmeric powder

½ tsp red chilli powder (optional)

¼ tsp garam masala (optional)

Water as needed

🌿 Garnish:
Fresh coriander, chopped

1 tsp fresh cream (optional for richness)

👨🍳 Method
1️⃣ Prep the Vegetables
Wash and chop all vegetables into bite-sized pieces.

Parboil hard vegetables (carrot, beans, potato, cauliflower) in lightly salted water for 5–6 minutes. Drain and set aside.

2️⃣ Make the Curry Base
Heat oil or ghee in a kadhai or pan.

Add chopped onions and sauté till golden.

Add ginger-garlic paste and green chili. Cook until raw smell disappears.

Add tomato puree, salt, turmeric, and red chilli powder. Cook till oil separates from the masala.

3️⃣ Add Welza Kitchen King Masala
Stir in 1 to 1.5 tsp of Welza Kitchen King Masala. Sauté for 1–2 minutes to release full aroma.

4️⃣ Add the Vegetables
Add boiled vegetables and capsicum to the masala. Mix well to coat evenly.

Add ½ to ¾ cup water to make a semi-thick gravy.

Cover and cook for 8–10 minutes on low flame until everything is tender and the flavors combine.

5️⃣ Final Touch
Sprinkle garam masala (optional) and stir in a spoon of cream for added richness.

Garnish with chopped coriander.

🍽 Serve With:
Phulka / Roti

Jeera Rice

Poori or Paratha

Curd and salad on the side

💡 Welza Tip:
Add a few crushed kasuri methi leaves in the end for a restaurant-style touch.