Indian veggie curry
hermanboersma
hermanboersma

Indian veggie curry

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Ingrediënten

  • • ▢ 3 tablespoons oil
  • • ▢ 1 teaspoon cumin seeds
  • • ▢ 1 medium sized onion,chopped finely or ½ cup finely chopped onions
  • • ▢ 1 teaspoon ginger-garlic paste
  • • ▢ 2 medium to large tomatoes,chopped finely or 1 cup tightly packed finely chopped tomatoes
  • • ▢ ½ teaspoon turmeric powder
  • • ▢ ½ teaspoon kashmiri chilli powder or deghi mirch, add more for a spicy gravy
  • • ▢ 2 teaspoons coriander powder(ground coriander)
  • • ▢ ½ teaspoon garam masala powder
  • • ▢ 1 green chili, chopped finely
  • • ▢ 2 cups chopped mix vegetables - cauliflower, carrots, potatoes, french beans, capsicum
  • • ▢ ½ cup green peas , fresh or frozen
  • • ▢ 1.5 cups water or add as required
  • • ▢ salt as per taste
  • • ▢ 2 tablespoons cream or malai or 3 tablespoons milk
  • • ▢ 8 to 10 paneer cubes, optional
  • • ▢ 3 tablespoons chopped coriander leaves,
  • • In a kadai or thick bottomed pan, heat oil.
  • • Add cumin seeds and let them splutter.
  • • Then add finely chopped onions and sauté onions till they turn light golden.
  • • Then add the ginger-garlic paste. Sauté till the raw aroma of both ginger and garlic goes away.
  • • Then add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy.
  • • The process of frying the tomatoes takes a little longer. If you want to quicken the process, add a pinch of salt to the onion-tomato mixture. Fry the tomatoes on a low flame as you don’t want the tomatoes to get burnt.
  • • When the mixture becomes smooth and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder.
  • • Mix spice powders very well with the onion-tomato mixture.
  • Now add the chopped veggies, green peas and green chilies.
  • • Add water and salt as per taste. Cover pan with a lid and let the veggies cook on a low to medium flame.
  • • Once the veggies are half cooked, add the cream or malai or milk. Stir well.
  • • Cover again with a lid and simmer the veggies till they are done.
  • • Don’t forget to check the vegetables occasionally at intervals.
  • • Add more water if the water dries up and if the veggies are still to be cooked.
  • • Once the veggies are cooked and the mix veg curry is done, then switch off the flame and add 3 tablespoons chopped coriander leaves. Mix well. if using paneer, then add the paneer before you add the coriander leaves and simmer for a few seconds.
  • • You can also garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves.
  • • Serve mix veg hot with pooris, parathas, kulcha or chapatis.

Instructies

    • In a kadai or thick bottomed pan, heat oil.
    • Add cumin seeds and let them splutter.
    • Then add finely chopped onions and sauté onions till they turn light golden.
    • Then add the ginger-garlic paste. Sauté till the raw aroma of both ginger and garlic goes away.
    • Then add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy.
    • The process of frying the tomatoes takes a little longer. If you want to quicken the process, add a pinch of salt to the onion-tomato mixture. Fry the tomatoes on a low flame as you don’t want the tomatoes to get burnt.
    • When the mixture becomes smooth and you see oil releasing from the sides, then add turmeric powder, kashmiri red chili powder, coriander powder and garam masala powder.
    • Mix spice powders very well with the onion-tomato mixture.



    Now add the chopped veggies, green peas and green chilies.

    • Add water and salt as per taste. Cover pan with a lid and let the veggies cook on a low to medium flame.
    • Once the veggies are half cooked, add the cream or malai or milk. Stir well.
    • Cover again with a lid and simmer the veggies till they are done.
    • Don’t forget to check the vegetables occasionally at intervals.
    • Add more water if the water dries up and if the veggies are still to be cooked.
    • Once the veggies are cooked and the mix veg curry is done, then switch off the flame and add 3 tablespoons chopped coriander leaves. Mix well. if using paneer, then add the paneer before you add the coriander leaves and simmer for a few seconds.

    • You can also garnish veg curry with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves.
    • Serve mix veg hot with pooris, parathas, kulcha or chapatis.

    Bron: https://www.vegrecipesofindia.com/mix-veg-recipe-indian/

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