Traditional Heritage

Mixed Vegetable Curry

Cook Time:

25 min

Prep Time:

15 min

Servings:

4

Ingredients

  • 2 cups cauliflower florets
  • ½ cup beans
  • ½ cup carrots
  • ½ cup zucchini
  • 1 medium onion
  • 1 potato
  • 1-2 cloves minced garlic
  • 1 tsp cumin seeds
  • 2 green chilies
  • 2 tbsp tomato puree
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Cut cilantro for garnish
  • 1 tbsp grated ginger

Directions

  • Cut all the vegetables thin and long, so they can cook rapidly.
  • Cook the cauliflower florets in boiling water for 3-4 minutes with a pinch of turmeric and salt.
  • Strain and keep aside.
  • Similarly, partially cook the beans separately and keep aside.
  • Heat oil in a pan and add cumin seeds and roast for less than a minute till they release the aroma.
  • Add the minced garlic & ginger and saute for about 10 seconds, followed by slit green chilies.
  • Add the finely sliced onions and saute till they are translucent.
  • Next add the sliced potatoes and saute for a couple of minutes and then add the other vegetables.
  • Now after giving the vegetables in the pan a good mix, add coriander powder, cumin powder, turmeric & salt and saute the vegetables.
  • Saute the vegetables on a medium flame for 3-5 minutes covered and sprinkle some water if the mixture gets too dry.
  • The tomato puree and the garam masala are added next and mixed well with the vegetables.
  • Saute for another 2-4 minutes uncovered and switch off the flame.
  • Garnish with fresh cut cilantro and enjoy with rice or chapatis.

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