Indian Vegetable Curry
Indian Vegetarian prep20 mins cook25 mins total time45 mins servings4 calories230 addedAugust 2018
- ½ cup potatoes, chopped
- ½ cup cauliflower, chopped
- ¼ cup carrots, chopped
- ¼ cup green beans, chopped
- ¼ cup green bell peppers, chopped
- ¼ cup peas
- 1 small onion
- 2 medium tomatoes
- 1 – 2 green chilis
- 3 – 4 cloves of garlic
- 8 – 10 cashews
- 2 tablespoons cream
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon salt, to taste
- ½ teaspoon dried fenugreek leaves (Kasuri Methi)
- ½ cup cilantro leaves
- 2 tablespoons oil
- First roast some cashews (in oil or without it) and set them aside.
- Heat 2 Tablespoons oil in a pan and add chopped potatoes and carrots to it. Shallow fry them for a couple of minutes till they start to turn light golden-brown in color and get crisp on the edges.
- Then add cauliflower florets and chopped green beans to the pan. Cook for a couple more minutes.
- Add Green Peas and chopped Capsicum. These are added in the end since they take the least amount of time to cook.
- Fry the vegetables till they are all cooked, but do not overcook them otherwise they will turn mushy. Then remove the cooked vegetables on the pan and set them aside.
- Heat a little oil in the pan. You can use any oil leftover from the previous step as well. Add Cumin Seeds and fry them till they start to splutter.
- Now add chopped onions along with ginger, garlic and green chilis.
- Fry them till the onions turn golden brown or translucent.
- Then add 2 chopped tomatoes to the pan.
- Fry until the tomatoes are cooked and turn mushy. Then let the mixture cool.
- Add the onion-tomato gravy to a grinder or food processor along with the roasted cashews. Grind the mixture to a smooth puree and add it back to the pan.
- Now add Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala and Salt to the gravy.
- Roast the gravy till it starts to leave oil on the sides. Then add 2 Tablespoons Cream or ½ Cup Milk.
- Add 1 Cup of water to the gravy and bring the mixture to a boil.
- Then sprinkle some crushed dried Fenugreek Leaves (Kasuri Methi) on the gravy and mix.
- Add the fried vegetables to the pan and mix to coat all the vegetables with the gravy. Cover the pan with a lid and let the vegetables cook for 2-4 minutes.
- Finally sprinkle some chopped coriander leaves on top for garnish.
- Mix Vegetable Curry is ready. Serve it hot along with any Indian Bread or some mild flavored rice.
Nutrition
calories230 total fat14g total carbohydrates20g protein6g