Restaurant-style mixed veg curry
Restaurant-style mixed veg curry without cream and cashew paste
Servings: 4
Ingredients
- 2 cups mixed vegetables*
- ½ capsicum
- 2 onion
- 1 tomato
- 2 tbsp oil
- 1 tsp ginger garlic paste
- 2 tbsp curd
- 2 tbsp besan
- 1 tsp red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- Salt as needed
- 1 tsp garam masala
- 1 tsp kasoori methi
- 1 cup water
- *I added carrots peas, cauliflower and paneer.
Instructions
- In a pan add 1 tbsp oil.
- Chop 1 onion and the capsicum into big cubes and add to the pan.
- Add little salt.
- Saute this for 3 minutes.
- Keep it aside.
- In the same pan add 1 tbsp oil and add finely chopped onions.
- Saute till translucent.
- Add the ginger garlic paste and saute till the raw smell goes off.
- Add 1 chopped tomato to this and cook till mushy.
- Now add the besan to this and cook this along with the tomatoes.
- Add red chili powder, coriander powder, cumin powder, turmeric powder and salt to this now.
- Add the curd at this stage and mix well. Cook for a minute.
- The gravy will become creamier now.
- Cook for 2 minutes and add the mixed veggies to this now.
- I used cauliflower, peas, carrot and paneer.
- Mix well and add 1 cup of water.
- Cover this and cook for 7-8 minutes.
- Stir in between.
- The gravy tends to thick once it is cool, so adjust the consistency accordingly.
- Add the sauted onions and capsicum to this now.
- Add the garam masala, and kasoori methi to this.
- Mix well.
- Switch off the flame.
- Creamy veg masala is ready.
Video
Notes
1.You can use any vegetable of your choice.
2. This mixed veg curry goes well with chapathi, naan, and jeera rice too.
