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North Indian Mixed Vegetable Curry Recipe Video

  • 6servings
  • 70minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, D, E
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Butter/Oil 1 Tablespoon

  2. Green chili 3 , slit lengthwise

  3. Carrot 2 Medium , diced

  4. Potato 1 Large , peeled, diced

  5. Pumpkin 1 Cup (16 tbs) , diced

  6. Cauliflower florets 2 Cup (32 tbs) , separated into florets

  7. 1 12 Cup (24 tbs) , cut into 1-inch pieces

  8. Green peas 12 Cup (8 tbs) (fresh or frozen)

  9. Cream 23 Cup (10.67 tbs)

  10. Dried fenugreek leaves 1 Tablespoon (Optional)

  11. Curry leaves 5 Gram (1 sprig) (Optional)

  12. Coriander leaves 3 Tablespoon , finely chopped

  13. For tomato sauce

  14. Butter/Oil 2 Tablespoon

  15. Ginger paste 3 Tablespoon

  16. Garlic paste 3 Tablespoon

  17. Tomatoes 2 Medium

  18. Peeled tomatoes 8 Ounce (1 can)

  19. Salt To Taste

  20. Chili powder 3 Teaspoon (2-3)

  21. Water 34 Cup (12 tbs)

Instructions Jump to Ingredients ↑

  1. Directions MAKING 1. For sauce, place a wok or saucepan over flame and heat butter or oil in it.

  2. Drop ginger and garlic paste. Stir fry, and then add fresh tomatoes, salt, and chili powder. Cook until soft.

  3. Pour canned tomatoes and water in wok. Cover with lid. Let the sauce simmer for about 15 minutes or until soft and mushy. Turn off the heat, and let it cool.

  4. With blender, puree sauce until smooth.

  5. Place a separate wok on flame, heat oil and drop chilies in it. Saute.

  6. Add curry leaves, diced carrots, potatoes, and tomato sauce. Mix well. Cook for about 15-20 minutes.

  7. Drop pumpkin, cauliflower, beans, and peas. Mix well. Add water, if required. Simmer for another 10 minutes or until vegetables are cooked through.

  8. Add cream, dried fenugreek leaves, and coriander. Mix to combine.

  9. Taste and season with salt.

  10. SERVING 10. Serve mixed vegetable curry hot with rice or chapatis.

  11. TIPS You can also use asparagus instead of peas.

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