How to Cook Desi Vegetable Curry | Desi Vegetable Curry recipe from naan pesha neenappathal move Watch Video

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✓ Published: 25-Jun-2024

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Here’s a step-by-step guide to preparing this delicious and nutritious dish:<br/><br/>Ingredients<br/><br/># Vegetables<br/>- 2 potatoes, diced<br/>- 1 cup cauliflower florets<br/>- 1 cup green beans, cut into 1-inch pieces<br/>- 1 cup carrots, sliced<br/>- 1 cup peas (fresh or frozen)<br/>- 1 bell pepper, diced<br/><br/># For the Curry Base<br/>- 2 tablespoons vegetable oil or ghee<br/>- 1 large onion, finely chopped<br/>- 2 tomatoes, pureed<br/>- 1 tablespoon ginger-garlic paste<br/>- 2 green chilies, slit (optional, for heat)<br/>- 1 teaspoon cumin seeds<br/>- 1 teaspoon mustard seeds<br/>- 1 bay leaf<br/>- 1-inch cinnamon stick<br/>- 3-4 cloves<br/>- 2-3 cardamom pods<br/>- 1 teaspoon turmeric powder<br/>- 1 teaspoon coriander powder<br/>- 1 teaspoon cumin powder<br/>- 1 teaspoon garam masala<br/>- 1/2 teaspoon red chili powder (adjust to taste)<br/>- Salt to taste<br/><br/># For Garnish<br/>- Fresh coriander leaves, chopped<br/>- Lemon wedges<br/><br/># Instructions<br/><br/># Preparing the Vegetables<br/>1. Blanch Vegetables: Boil the diced potatoes, cauliflower florets, green beans, and carrots in salted water for about 5-7 minutes until they are slightly tender. Drain and set aside. If using fresh peas, add them to the boiling water for the last 2 minutes.<br/><br/># Preparing the Curry Base<br/>1. Heat Oil: In a large pan or pot, heat the vegetable oil or ghee over medium heat.<br/>2. Add Whole Spices: Add cumin seeds, mustard seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until they become fragrant.<br/>3. Add Onions: Add the chopped onions and cook until golden brown.<br/>4. Add Ginger-Garlic Paste: Add the ginger-garlic paste and slit green chilies. Sauté for another 2-3 minutes until the raw smell disappears.<br/>5. Add Tomato Puree: Add the pureed tomatoes and cook until the oil starts to separate from the mixture.<br/>6. Add Spices: Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the spices for 2-3 minutes.<br/><br/># Cooking the Curry<br/>1. Combine Vegetables and Sauce: Add the blanched vegetables and peas to the curry base. Mix well to coat the vegetables with the spices and tomato mixture.<br/>2. Simmer: Add a little water (about 1/2 cup) to create a thick gravy. Cover and let it simmer for about 10-15 minutes until the vegetables are fully cooked and the flavors meld together.<br/>3. Add Bell Pepper: Add the diced bell pepper and garam masala towards the end of the cooking process. Cook for another 5 minutes until the bell pepper is tender but still slightly crisp.<br/><br/># Final Touches<br/>1. Garnish: Garnish with freshly chopped coriander leaves.<br/>2. Serve: Serve the vegetable curry hot with rice, naan, or chapati. Add lemon wedges on the side for an extra tangy flavor.<br/><br/>Enjoy your homemade Halal Desi Vegetable Curry!