Mixed Vegetable Curry

Ingredients:

  • Mixed Veggie – 1 cup
  • Sliced onion – 1 (large)
  • Tomato Puree – ½ cup
  • Ginger Garlic paste – 1 tblsp
  • Turmeric powder – ½ tsp
  • Kashmiri red chili powder – 1 tsp
  • Madras curry powder/ coriander powder – 1 tsp
  • Garam Masala – 1 tsp
  • Roasted Cumin powder – ½ tsp
  • Salt – to taste
  • Water – 1 cup
  • Dried Kasuri methy – 1 tblsp
  • Canola oil – 3 tblsp
  • Bay leaf – 2 nos
  • Cumin seeds – 1 tsp

Spl Paste:

  • Curd – 2 tblsp
  • Cashews – 6-7 nos

Procedure:

  • In a heavy bottomed pan, heat some canola oil and add bay leaf and cumin seeds, allow it to splutter.
  • Now add the sliced onions, cook until it turns brown in color.
  • Add the ginger garlic paste, sauté it for a while and add the tomato puree. Cover it with a lid and cook under medium flame until the oil separates.
  • Time to add the turmeric powder, kashmiri red chili powder, homemade garam masala, madras curry powder, roasted cumin powder and salt. Sauté it for about 2 mins.
  • Add the mixed veggies along with required amount of water and cover it with a lid and cook it for about 7-8 mins until the veggies cook finely under medium flame.
  • Meanwhile, soak the cashews in super hot water for about 10 mins and grind it finely along with 2 tblsp of curd.
  • Once the veggies are done, add the finely grounded cashew-curd paste, stir well and cook it until oil separates (it takes approx 5-6 mins) under low flame.
  • The tasty and rich “MIXED VEGETABLE CURRY” is ready to serve.
  • Serve this with roti/chapathi/ hot rice.

 

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