Friday, December 16, 2011

Mixed vegetable curry

Another vegetable curry recipe.
Both S and I enjoyed it.  I pretty much followed the same recipe with a few minor modifications. Here is my recipe:

Mixed Vegetable Curry:

1 large carrot, peeled and cubed
1 large potato, peeled and cubed
25 french beans, chop into 1″ pieces
3/4 cup fresh or frozen peas
1 large onion, finely chopped2 tsp ginger garlic paste
2 tomatoes, blanch, peel and crush
1/4 tsp turmeric powder
1/2 tsp amchur powder
1 tsp kitchen king masala
2 tbsp coriander leaves, chopped
2 cups water
salt to taste

To Grind:
1/2 tbsp coriander seeds
1″ cinnamon stick
1 tbsp grated coconut
Roast the above with no oil

Roast with a little oil:
3 red chilies

Grind all of the above to a smooth paste.

For seasoning:
1 tsp fennel seeds
1 tbsp oil
2 green chilis, slit
2-3 sprigs curry leaves, torn


1. In a little oil in a wide base non-stick pan, add the seasoning ingredients. First the chillis and then the fennel seeds. When you get a nice aroma, add the curry leaves.
2. After curry leaves crackle, add the ginger-garlic paste and stir fry for 10 seconds. Do not let it burn.
3. Add the onions and salt and stir fry till the onions change color.
4. Add in the vegetables (other than tomato), the turmeric and a little water. Cover and cook till the vegetables are almost done.
5. Now add in the masala paste and crushed tomatoes. Add in the rest of the water, bring to a boil and then simmer for about 10 minutes.
6. Add in the amchur and kitchen king masala, mix well, bring to a boil again and then simmer for about 15-20 minutes till the mixture has reached the consitency you want
7. Adjust salt and garnish with chopped coriander leaves.

1. You can use cauliflower as one of the vegetables. As usual, it is upto you to decide what vegetables and in what proportion you want them.
2. You can substitute the coconut with about 7-8 cashew nuts for a different taste.

Serve hot with rotis.

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