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| Vegetable Curry |
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Home / Hindu Culture / Indian Cuisine |
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| Ingredients 1 cup boiled Mixed Vegatbles (Carrots, beans, potato, peas, Cauliflower, broccoli)  1 tbslp Vegetable oil a pinch of Asafoetida (hing) 2 tsp Cumin seeds (jeera) 1 tsp Fennel seeds (saunf) 2 pieces Cinnamom 3 Green Cardamoms 4-5 Cloves 2 Bay leaves 1 tsp Ginger-Garlic paste 1 chopped Onion 1 chopped Tomato 2 Green chillies (slit lengthwise) 1/4 tsp Turmeric powder 1 tsp Red chilli powder 1 tsp Garam Masala powder 2 tbslp Coconut paste 2 tblsp Cashwenut paste 1/2 cup Yogurt (curd) Salt to taste Chopped Cilantro & Fresh cream Directions Heat Oil in a kadai. Add Cumin seeds, Fennel seeds & Hing. Fry for 15 secs. Add Cinnamon, Cardamom, Cloves & Bay leaves. Fry for 10 secs. Add Onion & fry till soft. Add Ginger-Garlic paste & Green chillies. Fry for a min. Add Tomato, Curd, Turmeric powder, Red chilli & Garam Masala powder. Boil for a min. Add boiled Vegetables, Coconut paste & Cashew nut paste. Mix well & boil for 3-4 mins. Add Salt & mix well. Remove from heat. Add chopped Cilantro & Fresh cream. Mix well, cover & keep aside for 5 mins. Serve hot with Steamed Rice, Chapati or Roti. |
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