Sunday, July 20, 2014

Mixed Vegetable Curry

                                     Almost everyone can benefit from eating more vegetables. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.


  • 1 onion  chopped
  • 3 medium-sized tomatoes puree
  • 1 potato
  • 1 carrot
  • 1/4 cauliflower florets
  • 1/4 cup peas ( I don't have peas in hand)
  • 10 french beans
  • 1/2 capsicum
  • 1 tsp ginger-garlic paste
  • 1 tsp poppy seeds
  • 1 tsp cashew nuts
  • 1 tsp dry coconut
  • 3 tsp cooking oil
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala (Adjust as per your taste)
  • Salt to taste
  • Chopped fresh coriander to garnish


  • Grind poppy seeds, cashew nuts and dry coconut powder into paste.
  • Make tomato puree.
  • Cut vegetables into pieces. (preferably medium size)
  • Boil all the vegetables and keep aside. (Don't through away the water we can use it for gravy) 


  • While boiling the vegetables, heat oil in a pan, add onions and saute for 5 min, add ginger-garlic paste, cook for another 5-7 min.
  • Add tomato puree, chilli powder, cumin pwd, coriander pwd, salt and coconut paste.
  • cook until there is no raw smell.
  • Add boiled veggies along with the water. (Add sufficient amount of water only)
  • Cook until oil leaves  the edges.
  • Garnish with coriander, serve with chapati, roti or naan. 

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