Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
Course Main Course
Cuisine Indian
Keyword Everyday Meal, Gluten Free, Mixed Vegetable With Gravy, Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Ingredients
2cups Approx. cauliflower cut into floretsphool gobhi
1cupgreen peashari matar
1carrot diced in about 1/2 inch pieces gajar
1/2cupsliced mushrooms
1mediumzucchini cut into bite size pieces with skin
6tomatoes medium size
1/2inchginger
1green chili
2tbspoil
1/2tspcumin seedsjeera
1/8tspasafetidahing
1/4tspturmerichaldi
1/4tspred chili powder
1tbspcoriander powderdhania
1tspsalt
1tspsugar
1tbspcorn starch
1/2tspgaram masala
2tbspcilantro finely choppedhara dhania
Instructions
Mix the cornstarch with ¼ cup of water and set aside.
Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Slice 1 tomato length wise into 8-10 pieces and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida, as the seeds crack add tomato puree, coriander, turmeric, sugar, and salt. Cover the pot and cook for about 5 minutes.
Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir a few times in between. Vegetables should be tender not mushy.
Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
Turn off the heat, add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.