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Malabari Curry ( Desi Khana)

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, C
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups chopped and boiled mixed vegetables (french beans , carrots , potatoes , cauliflower and green peas)

  2. 1/4 cup coconut milk (nariyal ka doodh)

  3. 1 tbsp ghee

  4. 2 curry leaves (kadi patta)

  5. 1/2 cup finely chopped onions

  6. 1/2 cup finely chopped tomatoes

  7. 1/4 tsp turmeric powder (haldi)

  8. salt to taste

  9. 1/2 tsp lemon juice

  10. For The Paste

  11. 1/2 cup grated coconut

  12. 3 to 4 curry leaves (kadi patta)

  13. 2 green chillies , roughly chopped

  14. 6 garlic (lehsun) cloves

  15. 25 cinnamon (dalchini)

  16. 3 cloves (laung / lavang)

  17. 4 black peppercorns (kalimirch)

  18. 3 whole dry kashmiri red chillies , broken into pieces

Instructions Jump to Ingredients ↑

  1. Combine the coconut and curry leaves in a broad non-stick pan and cook on a slow flame, while stirring continuously, until the mixture is light pink. Keep aside to cool slightly.

  2. Add the green chillies, garlic, cinnamon, cloves, peppercorns and dry red chillies and blend in a mixer to a smooth paste using a little water. Keep aside.

  3. Heat the ghee in a non-stick kadhai, add the curry leaves and onions and sauté on a medium flame for 1 to 2 minutes.

  4. Add the prepared paste and sauté on a medium flame for another 2 minutes.

  5. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

  6. Add the turmeric powder, mixed vegetables, coconut milk and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

  7. Add the lemon juice and cook on a medium flame for 1 minute.

  8. Serve hot.

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