Veg Curry Recipe | Veg Curry Nepali Style | Veg Curry For Rice | Nepali Food | Sajilo kitchen

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more economical.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables enhance flavor and nutrition.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell peppers add sweetness without heat, while jalapeños are often less expensive.

turmeric

🥗Healthier: ginger powder

💰Cheaper: curry powder

Ginger powder offers a different flavor profile while being budget-friendly.

Heat mustard oil in a large pan over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add chopped tomatoes and cook until softened, about 3-4 minutes.

Sprinkle in turmeric, cumin, and coriander; stir to combine.

Add mixed vegetables and peas, cooking for 5-7 minutes until just tender.

Pour in water to cover the vegetables; bring to a simmer.

Season with salt and green chili; cook for another 10 minutes.

Stir in chopped cilantro and lemon juice just before serving.

Serve hot with rice or flatbread.

Cooking Techniques

Spice Level: