Mixed Vegetable Curry Recipes

Steps:

• Heat the oil in a pan on medium level till it is hot.
• Add the green cardamoms, cloves and cinnamon.
• Fry for a few seconds.
• Now add the green chilli (es), ginger and the sliced onions.
• Saute on medium heat for 3 minute (s) or till the onions are transparent and soft.
• Add the mixed vegetables, curry leaves, salt and water.
• Cover and cook on low heat for 20 minutes or till the vegetables are cooked.
• Add the peppercorns and the coconut milk.
• Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute (s).

Steps:

• In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
• In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
• Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.

Steps:

• In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
• Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.