South Indian Vegetable Curry

Name: South Indian Vegetable Curry
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gms mix vegetables; 1/2 coconut; 1/2 cup water; 15 cashews; 1 tbsp poppy seeds; 4 cardamom; 1 tsp Kashmiri chilli powder soaked; 4 tomatoes; 1 tsp Kashmiri chilli powder; 1 tsp Sambhar powder; 1/2 tsp garam masala; 1 tbsp salt; 1/2 tsp haldi; 1 tsp Kashmiri chilli powder; 1 tsp dhanajeera powder; 1/2 tsp sambhar powder; 1/2 tsp garam masala; 2 bay leaves; 4 cardomom; 3 cloves; 2 cinnamon; 1 star anise; 1/2 tsp jira; 1/2 tsp fennel seeds; 4 onions; 1 tsp ginger garlic paste; 3-4 spicy green chillies; 4 tsp oil; 2 tbsp ghee; 1 tbsp malai

Bina Anjaria @bina_anjaria_123

#EF

Bina Anjaria @bina_anjaria_123

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Ingredients

45 minutes

4 servings

For Vegetables:
300 gmsmix vegetables
For Coconut Milk:
1/2coconut
1/2 cupwater
For Red Paste:
15cashews
1 tbsppoppy seeds
4cardamom
1 tspKashmiri chilli powder soaked
For Tomato Paste:
4tomatoes
For Masala Paste:
1 tspKashmiri chilli powder
1 tspSambhar powder
1/2 tspgaram masala
For Dry Masalas:
1 tbspsalt
1/2 tsphaldi
1 tspKashmiri chilli powder
1 tspdhanajeera powder
1/2 tspsambhar powder
1/2 tspgaram masala
For Khada Masalas:
2bay leaves
4cardomom
3cloves
2cinnamon
1star anise
1/2 tspjira
1/2 tspfennel seeds
Other Ingredients :
4onions
1 tspginger garlic paste
3-4spicy green chillies
4 tspoil
2 tbspghee
1 tbspmalai
2 tbspcoriander

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Steps

45 minutes

1

First soak cashew, poppy seeds,elaichi in hot water for 20 minutes. Also soak Kashmiri chilli powder in plain water. Drain water off the cashews etc
2

Churn to form a smooth Red Paste.
3

Churn 1/2 coconut with water and strain it to make homemade coconut milk.
4

Soak chilli powder,garam masala and sambar powder in some water and keep aside. Ready dry masalas too. Chop the desired mix vegetables and keep ready.
5

Ready khada masalas. Also crush 4 tomatoes and chop the onions finely. Ready the ginger garlic paste. Now all pre preparations are ready.
6

In 2 tbsp oil add in the khada masalas and then add in the diced potatoes. Saute for 2 minutes.
7

Now add peas and other vegetables except capsicum.
8

Add salt and mix. Cook the vegetables until half done. Add in the capsicum and the mentioned dry masalas.
9

In another kadhai take oil and ghee. Add in jira and fennel seeds.
10

Saute for 3 minutes and add in ginger garlic paste. When the onions are reddish add crushed tomatoes.
11

Add salt. Cook well. When the oil separates, add in the Red cashew paste. Saute for 4 minutes.
12

Now add in the readied vegetables. Add in the Masala Paste. Add some water and cover and cook.
13

Cook the vegetables but not mushy. Now add in the homemade coconut milk and some water and set a curry consistency. Add in 3 green chillies.
14

Add in coriander and malai. Mix and switch off gas flame.
15

Serve with paratha and steamed rice. Enjoy with a smile with family and friends. Happy Cooking 😊!!