Spicy Mixed Vegetable Curry

by MariaMathew
A quick and spicy mixed veg curry
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Carrots(cut into medium sized cubes) - 3 nos
  • Beans(cut into 1 cm pieces ) - 1 cup
  • Potatoes(medium sized cubes, medium) - 2 nos
  • Green peas - 1/2 cup
  • Cauliflower(cut into chunks) - 1/2 cup
  • Tomato - 1 no
  • Coconut paste - 1 1/2 cups
  • Fennel seeds(Perinjeerakam) - 1 1/2 tsp
  • Cinnamon(Karugapatta) - 1" piece
  • Cloves(Grambu) - 4 nos
  • Black cardamom(Elakka) - 1 no
  • Turmeric powder - 1 tsp
  • Coriander powder - 2 tsp
  • Kashmiri Chilly powder - 1/2 tsp
  • Onion(finely chopped, large) - 1 no
  • Garlic paste - 1 tbsp
  • Ginger Paste - 1/2 tbsp
  • Green chilly paste - 1 tbsp
  • Mint leaves(Pudhina) - 3 nos
  • Curd - 1/2 cup
  • Oil - 3 tbsp
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Carrots(cut into medium sized cubes) - 3 nos
  • Beans(cut into 1 cm pieces ) - 1 cup
  • Potatoes(medium sized cubes, medium) - 2 nos
  • Green peas - 1/2 cup
  • Cauliflower(cut into chunks) - 1/2 cup
  • Tomato - 1 no
  • Coconut paste - 1 1/2 cups
  • Fennel seeds(Perinjeerakam) - 1 1/2 tsp
  • Cinnamon(Karugapatta) - 1" piece
  • Cloves(Grambu) - 4 nos
  • Black cardamom(Elakka) - 1 no
  • Turmeric powder - 1 tsp
  • Coriander powder - 2 tsp
  • Kashmiri Chilly powder - 1/2 tsp
  • Onion(finely chopped, large) - 1 no
  • Garlic paste - 1 tbsp
  • Ginger Paste - 1/2 tbsp
  • Green chilly paste - 1 tbsp
  • Mint leaves(Pudhina) - 3 nos
  • Curd - 1/2 cup
  • Oil - 3 tbsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Grind together cloves, cinnamon and fennel coarsely.
  2. Heat oil in a pressure pan.
  3. Add the black cardamom.
  4. Add onion and garlic and saute followed by ginger and green chilly pastes.
  5. Once the raw smell is gone, add all the dry powders and the coarse spice mix.
  6. Saute for a few minutes.
  7. :- Do not let the powders burn.
  8. Add finely chopped tomato.
  9. Once tomato turns soft and blends well into the masala, add the vegetables, coconut paste, salt, and chopped mint leaves.
  10. Pressure cook for 2 - 3 whistles.
  11. Adjust the chilly and salt, if reqd.
  12. Add Kashmiri chilly powder.
  13. Add the curd.
  14. :- Serve hot with any roti or rice.
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1 comment

curryadmin
Tina August 21, 2007 - 12:00 am

It turned out fantastic. Really great tasting vegetable curry. Thanks!!

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