Easy Mixed Vegetable Gravy Recipe (Mildly Spiced)

If you are looking for a comforting, healthy dish that doesn’t skimp on flavor, this mildly spiced mixed vegetable gravy is exactly what you need. Cooked in a fragrant, homemade spring onion and garlic sauce, this recipe brings out the natural sweetness of fresh vegetables. It is perfectly balanced, making it a wonderful, wholesome dinner option that the entire family will love—even the kids! Pair it with warm rotis, phulkas, or a bowl of steamed rice for a satisfying meal.

Ingredients

For the base paste:

4–5 sprigs of spring onion (white bulbs only)
10 cloves of garlic
3 tsp oil

For the gravy:

1 tsp whole cumin seeds (jeera)
½ cup spring onion greens, finely chopped
2 cups mixed vegetables, finely chopped (radish, carrot, cauliflower, and peas)
1 tsp salt (adjust to taste)
Fresh coriander leaves for garnishing

Step-by-Step Instructions

Prepare the Base: Grind the spring onion bulbs, garlic, and oil together in a blender to form a smooth, aromatic paste.
Saute the Aromatics: Heat a kadai over medium heat. Add the prepared paste, cumin seeds, and chopped spring onion greens. Saute thoroughly until the raw smell disappears and the mixture becomes fragrant.
Cook the Vegetables: Stir in the 2 cups of mixed vegetables. Cover and cook on low-medium heat until the veggies are tender and completely cooked through.
Finish and Garnish: Adjust the salt to your taste, give it a final stir, and garnish with fresh coriander leaves before serving hot.

This healthy vegetable gravy proves that you do not need heavy spices to create a deeply satisfying dish. The combination of fresh radish, carrots, cauliflower, and peas simmered in a savory garlic-onion base creates a clean, comforting flavor profile. Give this quick recipe a try tonight, and let us know in the comments below how you paired it!

Rajma Masala Recipe | Punjabi Rajma Masala with Homemade Spice Powder

Rajma Masala is a comforting North Indian kidney bean curry made with soft, creamy rajma cooked in a flavourful onion-tomato gravy. What makes this recipe special is the homemade roasted rajma masala powder, prepared with whole spices, dry red chillies, amchur, cardamom, cinnamon and other aromatic spices.

This hearty rajma curry is perfect with steamed rice, jeera rice, roti, chapati or paratha. The longer the cooked rajma simmers in the masala, the more flavourful and creamy the curry becomes.

If you love homestyle Indian food, this is one recipe worth adding to your regular lunch or dinner menu.

Ingredients

For Homemade Rajma Masala Powder

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 3–4 dry red chillies
• 1-inch piece cinnamon
• ½ tsp whole black peppercorns
• 2–3 green cardamoms
• 2 cloves
• ¼ tsp dry ginger powder
• ½ tsp amchur powder (dry mango powder)
• ½ tsp nutmeg powder
• ½ tsp mace powder
• ¼ tsp pomegranate seeds (anardana)

To prepare the masala:

Dry roast the whole spices and red chillies on low heat until aromatic. Allow them to cool completely and grind to a fine powder. Mix in the dry ginger, amchur, nutmeg and mace powders.

For Tempering

• 6–7 tsp oil
• 1 tsp cumin seeds
• 1 tsp finely chopped ginger
• ½ tsp finely chopped green chilli

For the Rajma Curry

• ½ cup finely chopped onion
• 1 cup tomato puree
• ½ tsp turmeric powder
• 1 tsp ginger-garlic paste
• 1 tsp salt, or according to taste
• 1¼ cups rajma (kidney beans), soaked overnight and pressure cooked until tender
• Prepared rajma masala powder
• Fresh coriander leaves, for garnishing

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Method

1. Prepare the rajma masala powder

Dry roast the coriander seeds, cumin seeds, dry red chillies, cinnamon, peppercorns, cardamom, cloves and pomegranate seeds over low heat until fragrant.

Cool completely and grind into a fine powder. Add the dry ginger powder, amchur powder, nutmeg and mace powder. Mix well and keep aside.

2. Prepare the tempering

Heat oil in a heavy-bottomed pan. Add cumin seeds and allow them to splutter. Add the finely chopped ginger and green chilli and sauté for a few seconds.

3. Cook the onion and tomato

Add the chopped onions and sauté until they turn soft and lightly golden.

Add the tomato puree and cook until the raw smell disappears and the mixture becomes thick.

4. Add the spices

Add turmeric powder, ginger-garlic paste, salt and the freshly prepared rajma masala powder. Mix well and cook the masala for a few minutes until it becomes aromatic and well combined.

5. Add the cooked rajma

Add the cooked rajma along with a little of its cooking liquid, depending on your preferred consistency. Mix well.

Reduce the heat and simmer for about 10 minutes, allowing the rajma to absorb all the flavours of the masala.

For a naturally creamy texture, gently mash a few rajma beans against the side of the pan while simmering.

6. Garnish and serve

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice, jeera rice, roti, chapati or paratha.

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⭐ My Food-Blogger Tip

For an even more delicious rajma, don't rush the final simmering stage. Let the cooked kidney beans gently simmer in the onion-tomato masala so that they absorb the spices. Lightly mashing a few beans also gives the gravy a lovely thick, creamy consistency without adding cream.

Healthy Mooli Patta ki Dal Recipe: Nutritious Radish Greens with Toor Dal

Radish leaves, known as Mooli Patta, are often discarded, but they are actually a nutritional powerhouse! Abundantly available during the winter season, these greens are loaded with vital nutrients like iron, vitamin C, and essential minerals. 

In this comforting recipe, we combine chopped radish greens with creamy, protein-rich yellow split peas (Toovar Dal) and finish it with a simple, aromatic temper of mild spices.

Ingredients

For Tempering (Tadka)

• 3 tsp Cooking oil
• ½ tsp Cumin seeds (Jeera)
• ½ tsp Asafoetida (Hing/Perungayam)
• 3–4 Dry red chilies, broken
• 3–4 Fresh curry leaves
• 4 tsp Onions, finely chopped

Main Curry Ingredients

• ½ cup Radish leaves (Mooli Patta), thoroughly washed and finely chopped
• ½ cup Pigeon peas (Toovar Dal / Arhar Dal), boiled until soft and mashed slightly
• Salt, to taste

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Step-by-Step Method

Step 1: Crackle the Spices

1. Heat 3 teaspoons of cooking oil in a pan or kadhai over medium heat.
2. Add the cumin seeds and let them splutter.
3. Stir in the asafoetida, broken dry red chilies, and fresh curry leaves. Fry for a few seconds until aromatic.

Step 2: Sauté the Aromatics

1. Add the finely chopped onions to the pan.
2. Sauté on medium flame until the onions turn soft and transparent.

Step 3: Cook the Radish Greens

1. Throw in the finely chopped radish leaves and stir well to coat them with the tempered oil.
2. Lower the flame to a simmer, cover the pan, and cook for about 10 minutes until the leaves are wilted and partially done.

Step 4: Simmer with the Dal

1. Pour the boiled toovar dal into the pan with the cooked greens.
2. Season with salt to taste and add a splash of water if you prefer a thinner gravy consistency.
3. Give it a good stir, cover the pot, and let it simmer together for 3–5 minutes so the flavors meld beautifully.

Serving Suggestion

Serve this nourishing, steaming hot Mooli Patta ki Dal alongside warm, ghee-smeared rotis or over a bed of fluffy steamed rice with a side of pickle.