Mixed Veg Curry
Most of the Indian dishes are prepared by incorporating a variety of spices. Along with these healthy spices, there are plenty of vegetables included in Indian foods, which possesses satisfying and rich flavours. Actual fact is every single recipe in any Cuisine takes effort and time to develop and bring in the flavours.
Indian Cuisine is incredibly diverse with plenty of flavours around with which one can try and enjoy interesting varieties throughout the country. The exceptional curries hold top position among all and are ever lip-smacking.
In Chef Deena’s Kitchen, a typical North Indian curry Handi Ki Subzi also known as Mixed Veg Curry is prepared in a unique style. It had arisen as a best replacement towards the usual Kuruma we consume. The curry is prepared with a blend of onions, tomatoes, Cashew and Cream which suits best for Chapathi, Dosa, Parathas, Naan, Butter Naan, and Stuffed Paratha.
Serving
Cooking Time
Difficulty
- 1 BowlMixed Vegetables
- 2 No'sOnion
- 3 No'sTomato
- 15-20 No'sCashewnut
- As requiredCorainder Leaves
- 1(1/2) TbspChopped garlic
- 1 TbspChopped Ginger
- 3 TbspFresh Cooking Cream
- 2 TbspButter
- A pinchTurmeric powder
- 1/2 TbspKashmiri Chilli Powder
- 1 TbspCorainder Powder
- 3/4 TbspKasuri Methi
- A PinchJeera Powder
- To tasteSalt
- 3 TbspOil
- 1To a pan, add oil and heat.
- 2Add cumin seeds, chopped ginger, garlic and green chilli to the heated oil.
- 3Chopped onions are added to the tempering and fried until they turn golden brown.
- 4Once it turns golden brown, add tomatoes.
- 5Saute the tomatoes slightly and then add Turmeric Powder, Chilli Powder and Coriander Powder.
- 6Post adding masalas, pour water and cook until the raw smell leaves.
- 7Allow the masala to get cooked completely.
- 8Add finely chopped Coriander leaves and add Cashew nut Paste.
- 9Cook the gravy for 10- 15 minutes.
- 10When the gravy consistency turns thick, add required amount of salt.
- 11Once the raw smell leaves the gravy, add boiled vegetables.
- 12To another pan, add dry Kasuri Methi leaves and roast slightly. Crush the roasted Kasuri methi leaves using hand.
- 13Add roasted and crushed Kasuri Methi to the gravy.
- 14At this stage, add instructed amount of butter. ( Amount of butter can be increased as per taste)
- 15Cumin powder is added to the gravy and mixed.
- 16Add fresh cream to the gravy and turn off the stove.
- 17Mix the cream well.
- 18The delicious Mixed veg curry is now ready to serve.
- 19Notes:
- Chopped Ginger, garlic, and green chillies are added at the same time while tempering.
- The amount of garlic is slightly high when compared to other tempering ingredients.
- Amount of onion is comparatively lesser than the amount of tomatoes added. This is the ratio to be adhered while preparing this recipe.
- Ensure the cashewnut paste is added only after the gravy is cooked.
- Vegetables can be directly added to the curry and cooked without boiling. However, the colour tends to change.
- Apart from blanched carrot, beans and potatoes in this curry, we can also add green peas, sweet corn, zucchini and broccoli as an alternate.
- When the gravy is 90% completed, add crushed roasted Kasuri Methi finally.
Chef Deena
Chef Deena Dhayalan, famous for Adupankarai show in Jaya Tv and also for Anjaraipetti in Zee Tv is now in youtube on Chef Deena Kitchen (CDK) cooking traditional foods by visiting the traditional places