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Mixed Vegetable Curry

A colorful and healthy curry with mixed vegetables cooked in tomato puree and coconut milk.


Carrots - 1 cup, diced
Potatoes - 1 cup, diced
Cauliflower - 1 cup, cut into small florets
Frozen green peas - 1 cup
Onion - 2 big
Tomato - 3 big
Garlic - 10 pods
Ginger - 1 inch long
Green chillies - 3 to 4
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coconut milk - 1/2 cup
Sugar - 1/2 tsp
Salt - to taste
Oil -  2 tbsp
Coriander leaves - to garnish

For dry masala:
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Peppercorn - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Ajwain - 1/4 tsp
Whole red chillies - 2


1. Roast the ingredients for dry masala and grind them to a coarse powder. Pound garlic, ginger and green chillies together to a coarse paste.

2. Steam carrots, potatoes and cauliflower till its 3/4th cooked. Boil the onions and tomatoes in water until they become soft. Puree the onions and tomatoes separately.

3. In a pan, heat oil. Add cumin seeds. When they splutter add the onion puree and fry for 2-3 minutes. Add the ginger-garlic-green chilly paste and fry for another 3-4 minutes .

4. Add the tomato puree, salt and stir fry for 1-2 minutes. Add turmeric powder and cumin powder, stir well and cook till oil separates.

5. Add the ground masala and fry for 4-5 minutes.

6. Add the steamed vegetables, green peas, salt, sugar and 1/2 cup water and stir well. Close lid and cook for 10-12 minutes.

7. Add coconut milk and simmer for 3-4 minutes. Garnish with coriander leaves.

Serve hot with chapathi/poori.

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