A Medley of Vegetables
This aromatic curry gives you the goodness of a variety of vegetables!
Servings
Prep Time
5
20
minutes
Cook Time
40
minutes
Servings
Prep Time
5
20
minutes
Cook Time
40
minutes
Ingredients
1
large carrot
chopped
cup
½French Beans
chopped
cup
½peas
1
Potato
peeled and chopped
5
white button mushrooms
chopped
1
onion
chopped
1
tomato
chopped
tsp
¼Turmeric Powder
2
tbsp
yogurt
1
cups
½Water
5
– 6 curry leaves
3
tbsp
Oil
salt as required
chopped coriander leaves
for garnish
For making the masala paste
6
tbsp
Grated coconut
6
whole cashews
tbsp
½roasted chana
tbsp
½coriander seeds
4
medium sized garlic
chopped
inch
¾ginger
chopped
3
dry red Kashmiri chillies
tsp
¾fennel seeds
1
inch
cinnamon stick
2
Cloves
1
green cardamom
1
tsp
Poppy seeds
cup
½Water
Instructions
Grind all the masala paste ingredients in a grinder.
Keep the paste aside.
Heat the oil in a pan and fry the onion and curry leaves until onions are translucent.
Add the chopped tomatoes and turmeric powder and sauté for five minutes.
Then, add the ground paste and stir for five minutes on a low flame.
Add the other vegetables and yogurt and sauté on a low flame for five more minutes.
Then, pour in the water, stir and allow the vegetables to cook, until they are soft.
Once cooked, garnish with coriander leaves.