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North Indian Mixed Vegetable Curry

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Skiz Fernando makes a healthy vegetarian curry on this episode of Pan Asian.
Ingredients
  Butter/Oil 1 Tablespoon
  Green chili 3 , slit lengthwise
  Carrot 2 Medium, diced
  Potato 1 Large, peeled, diced
  Pumpkin 1 Cup (16 tbs), diced
  Cauliflower florets 2 Cup (32 tbs), separated into florets
  French beans 1 1⁄2 Cup (24 tbs), cut into 1-inch pieces
  Green peas 1⁄2 Cup (8 tbs) (fresh or frozen)
  Cream 2⁄3 Cup (10.67 tbs)
  Dried fenugreek leaves 1 Tablespoon (Optional)
  Curry leaves 5 Gram (1 sprig) (Optional)
  Coriander leaves 3 Tablespoon, finely chopped
For tomato sauce
  Butter/Oil 2 Tablespoon
  Ginger paste 3 Tablespoon
  Garlic paste 3 Tablespoon
  Tomatoes 2 Medium
  Peeled tomatoes 8 Ounce (1 can)
  Salt To Taste
  Chili powder 3 Teaspoon (2-3)
  Water 3⁄4 Cup (12 tbs)
Directions

MAKING
1. For sauce, place a wok or saucepan over flame and heat butter or oil in it.
2. Drop ginger and garlic paste. Stir fry, and then add fresh tomatoes, salt, and chili powder. Cook until soft.
3. Pour canned tomatoes and water in wok. Cover with lid. Let the sauce simmer for about 15 minutes or until soft and mushy. Turn off the heat, and let it cool.
4. With blender, puree sauce until smooth.
5. Place a separate wok on flame, heat oil and drop chilies in it. Saute.
6. Add curry leaves, diced carrots, potatoes, and tomato sauce. Mix well. Cook for about 15-20 minutes.
7. Drop pumpkin, cauliflower, beans, and peas. Mix well. Add water, if required. Simmer for another 10 minutes or until vegetables are cooked through.
8. Add cream, dried fenugreek leaves, and coriander. Mix to combine.
9. Taste and season with salt.

SERVING
10. Serve mixed vegetable curry hot with rice or chapatis.

TIPS
You can also use asparagus instead of peas.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
North Indian
Course: 
Side Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
6

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