Vegetable Curry

Name: Vegetable Curry
Cuisine: Indian
Ingredients: 1 medium Carrot diced and boiled –; 1 medium Potato diced and boiled –; 6-8 florets Cauliflower boiled –; 6-8 French beans half inch pieces, boiled –; 1/4 cup Green peas boiled –; 1 inch Ginger – piece; 5-6 cloves Garlic –; 4 tablespoons Oil –; 1/2 Dry coconut (khopra) grated –; 8 – Cloves; 8 Black peppercorns –; 1 teaspoon Poppy seeds (khuskhus/posto) –; 1 teaspoon Coriander seeds –; 6 Whole dry red chillies –; 2 large Onions chopped –; 2 large Tomatoes chopped –; 1/2 teaspoons Red chilli powder -1; 1 teaspoon Turmeric powder-; to taste Salt; 2 tablespoons Fresh coriander leaves chopped; Garam masala; 1/2 teaspoon Fennel seed (saunf) powder –; 1 inch stick Cinnamon –; 1 Stone flower (dagad phool) –; 1/2teaspoon Cumin seeds -; 7-8 Black peppercorns -; 2 Black cardamoms –; 2 Bay leaves

Ashvini Singh @cook_9198325

Parbhani

Vegetable Curry

Ashvini Singh @cook_9198325

Saved

Ingredients

1 mediumCarrot diced and boiled –
1 mediumPotato diced and boiled –
6-8 floretsCauliflower boiled –
6-8French beans half inch pieces, boiled –
1/4 cupGreen peas boiled –
1 inchGinger – piece
5-6 clovesGarlic –
4 tablespoonsOil –
1/2Dry coconut (khopra) grated –
8– Cloves
8Black peppercorns –
1 teaspoonPoppy seeds (khuskhus/posto) –
1 teaspoonCoriander seeds –
6Whole dry red chillies –
2 largeOnions chopped –
2 largeTomatoes chopped –
1/2 teaspoonsRed chilli powder -1
1 teaspoonTurmeric powder-
to tasteSalt
2 tablespoonsFresh coriander leaves chopped
Garam masala
1/2 teaspoonFennel seed (saunf) powder –
1 inch stickCinnamon –
1Stone flower (dagad phool) –
1/2teaspoonCumin seeds -
7-8Black peppercorns -
2Black cardamoms –
2Bay leaves

Saved

Steps

1

Grind ginger and garlic to a fine paste.
2

Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.
3

Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.
4

Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside.
5

Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown.
6

Add ginger and garlic paste and continue to sauté till lightly browned.
7

Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes.
8

Add the boiled vegetables, adjust salt and simmer for four to five minutes.
9

Sprinkle Kolhapuri garam masala powder and mix well. Garnish with paneer coriander leaves and serve hot.