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Sabzii Ka Curry

Madhuri.Dixit's picture
Ingredients
  Potatoes 4 , diced
  Carrots 4 , diced
  Turnip 1⁄4 Small, diced
  Shelled peas 4 Ounce
  Runner beans 4 Ounce, chopped
  Onion 1 Large, finely chopped
  Oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Ground coriander 1 Tablespoon
  Ground turmeric 1 Teaspoon
  Ground ginger 1 Teaspoon
  Chili powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Tomato puree 2 Tablespoon (Tomato Paste)
  Shredded coconut 1 Tablespoon (Desiccated)
  Salt To Taste
  Lemon juice 2 Teaspoon
Directions

Parboil the potatoes, carrots, turnip, peas and beans together in boiling salted water for 5 minutes.
Drain the vegetables and reserve the cooking liquid.
Fry the onion in the oil until golden brown, then add the garlic.
Mix the spices together and stir them into the oil.
Cook for 2 minutes.
Add the tomato puree and enough of the reserved liquid to make a thick gravy.
Lower the heat, cover the pan and simmer gently for 10 minutes.
Stir in the coconut, parboiled vegetables and salt to taste.
Cover the pan and continue to simmer until the vegetables are tender.
Add lemon juice to taste.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Clove

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