Vegetable curry in coloration and style praise any meal. It is a easy recipe however scrumptious and crammed with flavors. Good method to incorporate a wide range of greens in your meal.
- 2 cups Approx. cauliflower lower into florets phool gobhi
- 1 cup inexperienced peas hari matar
- 1 carrot diced in about 1/2 inch items gajar
- 1/2 cup sliced mushrooms
- 1 medium zucchini lower into chunk measurement items with pores and skin
- 6 tomatoes medium measurement
- 1/2 inch ginger
- 1 inexperienced chili
- 2 tbsp oil
- 1/2 tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 1/4 tsp turmeric haldi
- 1/4 tsp crimson chili powder
- 1 tbsp coriander powder dhania
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp corn starch
- 1/2 tsp garam masala
- 2 tbsp cilantro finely chopped hara dhania
Combine the cornstarch with ¼ cup of water and put aside.
Mix 5 sliced tomatoes, inexperienced chilies and ginger to make a puree. For those who favor gentle take the seeds out of inexperienced chili earlier than mixing.
Slice 1 tomato size sensible into 8-10 items and put aside.
Warmth the oil in a saucepan. Take a look at the warmth by including one cumin seed to the oil. If the cumin seed cracks instantly, the oil is prepared. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cowl the pot and prepare dinner for about 5 minutes.
Add all of the greens and ¼ cup of water. Cowl the pan and let it prepare dinner for about 10 minutes over medium warmth stir few instances in between. Greens must be tender not mushy.
Add cornstarch combination and let it prepare dinner for two extra minutes. Cornstarch is added to thicken the gravy. If gravy is just too thick add some sizzling water as wanted.
Flip off the warmth add tomato slices, garam masala and cilantro, stir and canopy the pan for jiffy earlier than serving.
Initially posted 2012-05-23 12:13:58.