Mixed Vegetable Curry

Mixed Vegetable Curry

Mixed Vegetable Curry  for chapatis, roti, puri, pulav or Veg Biryani.

Ingredients

2 cups of chopped mixed veggies (can use  onions, carrots, peas, mushrooms, blanched beans, blanched cauliflower and capsicum) (onions diced and separate the layers)(cut all the veggies to similar size so that they cook in the same amount of time.)

¾  cup of chopped onions

1 green chili

1 tsp ginger garlic paste

1/3 cup of chopped tomatoes (or can use amchur powder)

¾ tsp red chili pow

1 ½  tsp garam masala powder

½ tsp kasuri methi

coriander leaves for garnishing

salt and oil as needed

Thickener or taste enhancer (use any one of these, poppy seeds taste the best and is healthy too)

1/3 cup of low fat cream or ¼ cup of cashew or almond milk or 2 tbsps smooth poppy seeds paste(roasted seeds) or coconut milk or yogurt

spices (can replace with mustard, cumin and curry leaves)

1 star anise

1 bay leaf

few pepper corn

¼ tsp black cumin

2 “cinnamon stick

4 cloves

Method

1.   Heat a wide tawa with 1 tbsp oil, fry all the veggies except capsicum on high flame for 3 to 4 mins or till almost done, add capsicum and toss just for 2 mins. Keep tossing to prevent burning. set aside

2.   Heat a pan with some more oil, add the spices and sauté for a min

3.   Add onions and fry till they turn translucent

4.   Add ginger garlic paste and fry till you get an aroma, takes around a min.

5.   Add the tomatoes, salt and turmeric and fry till the tomatoes turn fully mushy.

6.   Add red chili pow, garam masala and kasuri methi, fry for a min or 2, pour ¾ cup of water. adjust the water. bring it to a boil

7.   Add in the thickner you intend to use and fried vegetables and boil for few mins or until done. note that over cooking will turn capsicum soggy.

Mixed Vegetable Kurma

Garnish with coriander leaves
*make sure your poppy seeds have not gone rancid before you use, else the curry smells different