Recipe

Mixed Vegetable Curry Recipe

	Petoo / All my dishes 6 months, 2 weeks ago This delicious dish is relatively easier to cook (do not get disheartened by the long list of ingredients!) and even more easily digestible unlike other spicy Indian curries. It has rich nutrients full of vitamins and constitutes ideal intakes. It is... More Prep:25m Cook:30m Servings:5	Petoo
	veg indian curry mushroom capsicum beans carrot cauliflower beans peas

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Ingredients

5 tbsp - refined oil / coconut oil

3 tsp of "panchforan" (5 mixed Indian full seed spices consisting of equal volumes of fenugreek, mustard, cumin, kalaunji, azwain)

3 medium onions - sliced longitudinally

5 green chillies chopped

30 gm ginger peeled and chopped

2 large tomatoes chopped

100 gm each of - button mushroom, beans, carrot, capsicum, cauliflower, green peas

50 gm - cashewnut

1 tsp - red chilli powder

3 tsp - turmeric powder

2 tsp - chat masala (optional)

5 pods of green cardamom

3 tbsp - fresh cream (for additional taste)

salt to taste.

Directions

Wash, clean and chop all vegetables into small pieces.

Keep the chopped capsicum aside and parboil the rest of the vegetables.

Place the "kadai" (a deep frying pan - similar to wok) on medium flame and pour oil.

Gently heat the oil till some fumes appear and add "panchforan".

Almost immediately after put the chopped onions.

Once the onions start attaining brownish tinge, add chopped green chilies and almost immediately after that put chopped tomatoes, all this while keep gently stirring the mix till tomato pieces are softened enough and start looking semi-paste.

Add mixed boiled vegetables; gently mix the vegetables with the contents in the kadai.

Add turmeric powder and red chili powder. Add salt.

Stir the mix for around 2 minutes and add chopped capsicum.

Sprinkle some water as required. Cover it with lid and reduce flame to simmer for about 5 minutes.

Remove the lid and stir the mix again thoroughly for 2 minutes.

Add cashew nut and full green cardamom.

Add 3 cups of water, stir gently till curry starts boiling. Cover with lid and leave for another 1 minute.

Switch off the stove and wait for 3 minutes for the flavor to develop.

Remove the lid and wait for a few minutes for the preparation to cool down slightly.

Now top up the curry with fresh cream and serve.

Garnish with coriander leaves if you like.

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Comments

petoo 6 months, 2 weeks ago said:
Will put an end to your health worry
if u often try this curry

goblue434 6 months, 2 weeks ago said:
Might Take An Afternoon Collecting The Groceries For This If You Don't Have The Ingredients On Hand. But, I Can Only Imagine How Incredible This Must Be (Taste & Aroma). Alot Of Wonderful Spices In This. I Gotta Try This One.

Steff

petoo 6 months, 1 week ago said:
As I said, the list of ingredients is long but except for the vegetables, all other ingredients are essential part of any Indian kitchen. Yes may be a little difficult for you to collect them all!

midgelet 6 months, 1 week ago said:
Thanks for shring this, great recipe, love more please!

ttaaccoo 6 months, 1 week ago said:
This sounds delightful! I am trying to make a "rice biryani" that I kept in the freezer when I had a Trader Joes market nearby. (buffalo ny is a different story!) The Good News re buff. is this: An Asian Bazaar grocery with lots of different spices, dal--every color! etc. Anyhoo, this is on my list to cook!! thanks a lot. ps Trader Joes pkg has currants too.

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