VEG CURRY
Cooking time - 20 mins; serves - 2-3
Ingredients
Paneer - 1 cup cut into cubes
Potato 1 medium chopped
Capsicum (green/yellow/red) 1 medium chopped
Cauliflower - 1 cup cut into florets
Peas - 1/2 cup
Tomato - 2 medium chopped
Baby corn kernels 1 cup
Baby corn 1/2 cup sliced(Optional)
Coriander - 1 tbsp
For seasoning
Mustard 1/4 tsp
Cumin 1/4 tsp
Garam masala - 1/2 - 1 tsp
Ginger-garlic paste - 1 tsp
Red chilli Powder - 1 tsp
Turmeric powder - 1/4th tsp
Jaggary 1tsp
Oil - 2 tbsp
Butter 1 tbsp (Optional)
Salt to taste
For paste
Cashew 1 tbsp. Soak cashew nuts in a luke worm water for 10 minutes
Coconut 2 tbsp
Grind both the ingredients to a smooth paste
Preparation
NOTE: FOR CHICKEN CURRY - INSTEAD OF VEGETABLES ADD 500G CHICKEN. MARINATE WITH 1 TBSP CURD, 1 TSP TURMERIC POWDER, SALT 1/2 TSP AND 2-3 DROPS LEMON.NEXT FOLLOW THE SAME PROCEDURE.
Cooking time - 20 mins; serves - 2-3
Ingredients
Paneer - 1 cup cut into cubes
Potato 1 medium chopped
Capsicum (green/yellow/red) 1 medium chopped
Cauliflower - 1 cup cut into florets
Peas - 1/2 cup
Tomato - 2 medium chopped
Baby corn kernels 1 cup
Baby corn 1/2 cup sliced(Optional)
Coriander - 1 tbsp
For seasoning
Mustard 1/4 tsp
Cumin 1/4 tsp
Garam masala - 1/2 - 1 tsp
Ginger-garlic paste - 1 tsp
Red chilli Powder - 1 tsp
Turmeric powder - 1/4th tsp
Jaggary 1tsp
Oil - 2 tbsp
Butter 1 tbsp (Optional)
Salt to taste
For paste
Cashew 1 tbsp. Soak cashew nuts in a luke worm water for 10 minutes
Coconut 2 tbsp
Grind both the ingredients to a smooth paste
Preparation
- Pressure cooker all the vegetables for 1 whistle and keep aside.
- Heat oil/Butter in a kadai.
- Add mustard, jeera. when splutters add ginger garlic paste saute for few seconds.
- Add turmeric and all boiled vegetables mix well.
- Add cashew -coconut paste to the kadai and mix well.
- Add 1 cup water until it begin to boil.
- Add Garam masala, red chilli powder, salt and Jaggary. Saute till all the vegetables are cooked.
- serve hot garnished with coriander and serve with roti/chapati/puri and plain white rice.
NOTE: FOR CHICKEN CURRY - INSTEAD OF VEGETABLES ADD 500G CHICKEN. MARINATE WITH 1 TBSP CURD, 1 TSP TURMERIC POWDER, SALT 1/2 TSP AND 2-3 DROPS LEMON.NEXT FOLLOW THE SAME PROCEDURE.
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