Mixed Veg Curry
Thinking of a simple, healthy and a satisfying weekday dinner, the family's vote always goes to chapathi and sabji.
And since mixed veg curry is loaded with all veggies , thsi is one of our favorites.To keep it very light and still serve as a wholesome side dish, in this curry I just pre-cook veggies / steam them and add them to the basic onion tomato gravy/sauce. With no masala and mild spices , every bit of this brings out the actual taste of the veggies and tastes divine with phulkas or other Indian breads.
Here is the recipe : TIME TAKEN : 20-30 min. SERVES : 4-5.
INGREDIENTS :
Beans - 1 Cup , cut in to medium-sized pieces. Carrot - 1 medium size, cut in to medium-sized pieces. Peas - 1/2 Cup. Capsicum - 1 Big , cut in to medium-sized pieces. Cauliflower florets - 1 Cup. Onions - 2 medium (cut in to big pieces) Tomatoes - 4 medium. (cut in to big pieces) Ginger Garlic paste - 1 Tbsp.
Salt - to taste Chilli powder - 1 Tbsp. (Depending on your spice levels.) Turmeric - 1 tsp. Dhaniya \ Coriander seeds powder - 1 Tbsp. Cumin powder - 1/2 Tbsp. Garam masala - 1 Tbsp. (Optional)
Coriander leaves - to garnish. Fennel seeds - 1 Tbsp. Oil - 3-4 Tbsp.
METHOD :
1. Boil water and add a pinch of salt and turmeic to the boiling water, take it off the stove and add the cauliflower to eat. After 2-3 min, rinse it thoroughly. 2. Repeat the above process for mushrooms and brocolli (if used). 4. In a pan add the beans, carrot , cauliflower, peas and the brocolli. Add little water, cover the pan and let it cook for 7-8 mins until all the veggies are cooked. Then keep it aside. 5. Add a drop of oil in a pan, saute the capsicum until its crunchy and transfer the capsicum in another bowl and keep it aside too. 6. Now to make the gravy add some oil in the pan, add the onions and the ginger garlic paste. 7. Once the onions turn transparent, add the tomatoes and cook for 3-4 min until the tomatoes are cooked. 8. Transfer the contents to a mixer jar or a blender and blend them in to a smooth gravy. 9. Now take a pan, add oil. Once the oil turns hot, add fennel seeds. 10. Wait until the fennel seeds turn golden brown and add the gravy to this. Wait until the oil separates from the gravy, this wont be long since the onions and tomatoes are already cooked. 11. Add all the other boiled veggies to this and also the capsicum. Mix everything well and cover it with the lid. 12. Let everything cook together in a low flame for 10 min. 13. Garnish with the coriander leaves.
Serve it hot with some fresh cut onions, lemon and phulkas.
Arggh.. I am hungry already !!
