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MIXED VEGETABLE CURRY Recipe | | Main Course Recipe by Chundurisirisha |
| | INGREDIENTS | Cauliflower - 100gms
Potato - 1 large
Peas (frozen or fresh) - 150 gms
Carrot - 1 large
Mushrooms (optional) - 150gms
Onions - 3 large finely chopped
Chillies - 2 finely chopped
Tomatoes - 2 finely chopped
Ginger & garlic paste - 1 tsp
Pepper powder - ¼th tsp
Roasted jeera powder - ¼th tsp
Oil - 4 tsps
Cloves - 3
Elachi - 1
Cinnamomum - 1 stick
Milk - ¼th cup
Sugar - ¼th tsp
Salt - to taste
Turmeric - ¼th tsp
Chilli powder - ½ tsp
Corriander leaves finely chopped for garnishing | | METHOD | 1. Wash & peel potato & carrot. Cut them into cubes. Cut the cauliflower into big florets. String the beans & cut them into 1 inch piece. Cut the washed mushrooms into halves.
2. Heat oil in a kadai and add elaichi, cloves & cinamomum. Fry them, Remove them from the oil & grind them into a fine powder & keep it aside. This mixture forms our garam masala. To the remaining oil add chopped onions & chopped chillies.
3. When they are half fried, add the pepper powder, roasted jeera powder & ginger & garlic paste. Add the turmuric powder & fry the onions till they are pink in colour.
4. Now add the chopped tomatoes & cook till the tomatoes are well cooked and the mixture starts to leave the oil. Now add the chilli powder, garam masala and fry for a minute.
5. Add all the cut vegetables & peas and fry for 5 minutes. Simmer the gas, cover the kadai and allow the vegetables to cook in their own juices.
6. When the vegetabes are cooked, add milk & sugar. Increase the flame and allow the vegetables to absorb the milk fully. Cook it uncovered.
7. When the milk is fully absorbed, add salt & mix well. Turn off the gas. Dish out the curry into a serving bowl & garnish it with finely chopped corriander leaves. |
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