Easy Indian Style Mustard Honey Veg Curry – Make It at Home

Mustard Honey Glazed Mix Vegetable Curry
This recipe is made with Indigenous Honey Mustard Honey, which balances the spices, adds a mild pungency, and gives the vegetables a rich, restaurant-style glaze.

Ingredients
Indigenous Honey Mustard Honey – 2 tbsp (separated)

Vegetables
• Cauliflower (Gobhi) – 1 cup florets
• Carrot (Gajar) – ½ cup, sliced
• French Beans – ½ cup, chopped
• Green Peas (Matar) – ½ cup (fresh/frozen)
• Baby Corn – 5–6 pieces, sliced
• Capsicum (Shimla Mirch) – ½ cup, diced
• Paneer (Cottage Cheese) – 100 g, cubed

For the Gravy
• Oil or Ghee – 3–4 tbsp
• Cumin Seeds (Jeera) – 1 tsp
• Onion (Pyaz) – 2 medium, finely chopped
• Ginger-Garlic Paste – 1 tbsp
• Tomato Puree – from 3 medium tomatoes
• Green Chilies – 2, slit

Spices (Masala)
• Turmeric Powder (Haldi) – ½ tsp
• Red Chili Powder (Kashmiri) – 1 tsp
• Coriander Powder (Dhaniya) – 1 tbsp
• Garam Masala – ½ tsp
• Kasuri Methi – 1 tsp, crushed
• Salt – to taste

Garnish (Optional)
• Fresh Cream – 2 tbsp
• Fresh Coriander – finely chopped

Method

Step 1: Sauté the Vegetables
Heat oil in a kadhai or deep pan. Add cauliflower, carrot, beans, and baby corn. Sauté on medium heat for 5–7 minutes until 80% cooked and lightly golden. Remove and keep aside. Lightly sauté capsicum and paneer for 1 minute and keep aside.

Step 2: Prepare the Gravy Base
In the same pan, add cumin seeds. Once they splutter, add onions and sauté until golden brown. Add ginger-garlic paste and green chilies; cook for 1 minute. Add turmeric, red chili powder, and coriander powder. Mix on low flame, then add tomato puree and salt. Cook until oil separates (5–7 minutes).

Step 3: Add Mustard Honey 
Add 1 tbsp Indigenous Honey Mustard Honey to the cooked gravy and mix well. This balances tomato acidity and enhances flavor.

Step 4: Combine & Simmer
Add sautéed vegetables and green peas. Add about ½ cup water to adjust consistency. Cover and simmer on low heat for 5–7 minutes.

Step 5: Final Finish
Add capsicum and paneer. Sprinkle garam masala and kasuri methi. Drizzle remaining 1 tbsp Mustard Honey for a glossy finish. Add fresh cream (optional), garnish with coriander, and serve hot with Naan or Roti.