Find all the very best Vegetable Curry recipes on the net within the one stop site that's cooking guide. Whether you're looking for a powerful appetizer, an elaborate meal, or a quick and straightforward Vegetable Curry , you will find the recipes and advice you need. We provide you only the perfect Vegetable Curry recipe here. We also have wide variety of recipes to try.
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We hope you got benefit from reading it, now let’s go back to vegetable curry recipe. To cook vegetable curry you only need 28 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Vegetable Curry:
- Get 1 medium Carrot diced and boiled –
- Use 1 medium Potato diced and boiled –
- Take 6-8 florets Cauliflower boiled –
- Prepare 6-8 French beans half inch pieces, boiled –
- You need 1/4 cup Green peas boiled –
- Get 1 inch Ginger – piece
- You need 5-6 cloves Garlic –
- Provide 4 tablespoons Oil –
- You need 1/2 Dry coconut (khopra) grated –
- Use 8 – Cloves
- Take 8 Black peppercorns –
- You need 1 teaspoon Poppy seeds (khuskhus/posto) –
- You need 1 teaspoon Coriander seeds –
- Take 6 Whole dry red chillies –
- You need 2 large Onions chopped –
- Prepare 2 large Tomatoes chopped –
- You need 1/2 teaspoons Red chilli powder -1
- Provide 1 teaspoon Turmeric powder-
- Prepare to taste Salt
- Prepare 2 tablespoons Fresh coriander leaves chopped
- Provide Garam masala
- Get 1/2 teaspoon Fennel seed (saunf) powder –
- Prepare 1 inch stick Cinnamon –
- Use 1 Stone flower (dagad phool) –
- Prepare 1/2teaspoon Cumin seeds -
- Take 7-8 Black peppercorns -
- Take 2 Black cardamoms –
- Get 2 Bay leaves
Steps to make Vegetable Curry:
- Grind ginger and garlic to a fine paste.
- Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.
- Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.
- 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.
- Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown.
- Add ginger and garlic paste and continue to sauté till lightly browned.
- Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes.
- Add the boiled vegetables, adjust salt and simmer for four to five minutes.
- Sprinkle Kolhapuri garam masala powder and mix well. Garnish with paneer coriander leaves and serve hot.
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