Indian Vegetable Curry is packed with high nutritional value not just because of vegetables but also with a profile of spices and herbs used. It is a perfect dish for curry lovers with comforting vegetables and warmth of garam masala.
In a grinding jar, put onion, ginger, and garlic and grind them to a paste of smooth consistency. Take out the paste in bowl and in the same jar grind chopped tomatoes and green chilli to form a paste. Take it out in another bowl.
In a pan, heat some oil and add bay leaf and cumin seeds. Sauté them for few seconds until they begin to crackle and release fragrance.
Now add onion garlic paste and keep cooking until it becomes golden brown in colour. Keep stirring occasionally. Add one or two spoonful of water in case onion to the bottom of the pan.
Put in the spices including haldi powder, kasoori methi, red chilli powder, coriander powder, and a tablespoon of water. Mix thoroughly and cook for around 2 to 3 minutes on medium flame.
Next, add salt and green chilli-tomato paste. Mix and cook for about 8 to 10 minutes until tomato is properly cooked.
Add tomato paste and sauté it for another minute.
Add all chopped vegetables in the pan and let them cook without water for few more minutes on medium flame.
Now add water, mix it well and cover the pan with lid. Cook the veggies until they are soft but not mushy, especially potato. It will take around 15 minutes.
Turn the flame to low and add garam masala. Mix it well and cover it with lid again. Let the gravy and vegetables absorb the flavour of spices and turn off the flame.
Uncover the pan, add cream and mix everything.
Finally, add chopped coriander leaves and lemon juice and mix it again. Serve the veggie curry fresh and hot with jeera rice or roti.
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