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Vegetable Curry

englishtamil's picture
Ingredients
  Cauliflower 150 Gram, cut into florets
  Green bell pepper 1 Medium, chopped
  Onion 1⁄2 Medium, chopped
  Garlic 4 Clove (20 gm), sliced
  Ginger 1⁄2 Teaspoon, crushed
  Potato 1 Medium (microwaved in the oven for 2 minute and cubed)
  Green chili pepper 3 Medium, chopped
  Mushroom 6 Small, cut into small pieces
  Green pea 1 Cup (16 tbs), canned
  Oil 3 Teaspoon
  Tomato 2 Tablespoon, crushed
  Turmeric powder 1 Teaspoon
  Fresh fennel 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Clove 7 Gram
  Cumin 1 Teaspoon
  Coriander seeds 1⁄2 Teaspoon
  Madras curry powder 1 Teaspoon
  Regular salt 1 Teaspoon
  Water 1 Cup (16 tbs), divided (1/2 cup for the masala + 1/2 cup hot water for the vegetables)
  Curry leaves 6 Gram
  Garam masala 1⁄2 Teaspoon
Directions

GETTING READY
1. Quarter the potato and microwave it for 2 minutes. Cut in pieces.

MAKING
2. In a hot pan, heat the oil, add mustard seeds, cumin seeds, curry leaves, cloves, fennel and crushed coriander seeds, stir well until right brown.
3. Add in the green chili, crushed ginger and chopped garlic, mix well.
4. Add chopped oinion, garam masala, madras curry powder, chopped tomato, water and mix well.
5. Add in the green peas, mushroom, cauliflower, capsicum, potatoes, salt and stir fry on medium high heat until soft.
6. Add water and let it cook for 5 minutes and bring to boil on high heat.
7. Once boiled, lower the heat to medium, check for salt and adjust.
8. Cook it on medium heat, covered for 10 minutes, until the vegetables get cooked and the curry thickens.
9. Switch off gas and let it cool for 5 minutes.

SERVING
10. Serve the curry with a bowl of white rice or some roti and garnish it with chopped cilantro.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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