Vegetable Curry
Difficulty Level
40
mins
Prep time + Cooking Time
Spice Level
Ingredients
4 Servings
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2 tbsp oil
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1 cup onion / 1 large onion (finely chopped)
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1 green chilli
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1 tbsp ginger garlic paste (or 1 tbsp each grated or chopped)
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1 cup (3 medium) pureed tomatoes (or finely chopped)
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handful of coriander leaves ( chopped for garnishing)
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1 tablespoon kasuri methi (dried fenugreek) - optional
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1 1/4 to 2 cups hot water (use as required)
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20 cashews (or 1/2 cup thick coconut milk or 1 1/2 tablespoon nut butter)
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3/4 to 1 cup carrot (peeled & chopped)
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3/4 to 1 cup potatoes (peeled & chopped)
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1/2 cup green beans (chopped)
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1/2 to 3/4 cup fresh or frozen peas
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1 1/2 cups cauliflower
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1/4 cup sweet corn kernels (optional)
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3/4 to 1 1/4 tsp Kashmiri red chilli powder (adjust to taste)
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1 tsp garam masala
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1 tsp cumin powder
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1 to 1 1/2 tsp coriander powder
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1 tsp turmeric powder
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1 tsp salt (adjust to taste)
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1/2 tsp cumin seeds
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3 cardamoms
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1 inch cinnamon
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1 bay leaf (or 1 sprig curry leaves)
Cooking Methods
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Step 1
If using coconut milk, skip this step - To prepare cashew cream, soak the whole cashews in half a cup of hot water for 15 minutes. Blend them along with the soaking water until you achieve a smooth puree. You may add more water to reach the desired consistency.
Step 2
Add oil to a heated pan. Sauté the whole spices and curry leaves. Once they start to sizzle, incorporate the onions and green chilli. Sauté until they turn golden.
Step 3
Cook until the tomatoes break down and start to release their oils. Optionally, stir in the cashew cream or coconut milk, saving 2 tablespoons for garnish.
Step 4
Sauté all the vegetables for 2 to 3 minutes on medium-high heat. Add half of the hot water and stir well.
Step 4
Cover and cook over medium heat until the vegetables are tender enough to be pierced with a fork, adding more hot water only if necessary.
Step 4
Taste the dish and modify the salt and garam masala to your preference. Rub the kasuri methi between your palms and scatter it on top.
Step 4
Top the Vegetable Curry with chopped coriander leaves and either cashew or coconut cream. Pair it with Riya's Naan, Chapatti, Rotti, or Paratha.
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40 Minutes
