Wednesday, October 22, 2008


Mixed vegetable curry

Mixed vegetable curry


60 ml Curd
3 tbsp Ghee
2 Bay leaves
125 ml Water
1 tsp Chilli powder
1 tsp Vegetable Oil
½ tsp Garam Masala
Salt acording to taste
180 gms Carrot, sliced
250 ml Coconut cream
300 gms Onions, sliced
150 green Beans, halved
2 pods of Garlic, crushed
2 tsp finely grated Ginger
4 Cardamom pods bruised
300 gms Cauliflower florets
120 gms sliced baby Brinjal
2 tbsp chopped Mint leaves
¼ tsp cracked Black Pepper
400 gms Potatoes, chopped
1 tsp ground Coriander seeds

Combine curd, garlic, ginger, salt, pepper and spices in small bowl; stand 15 minutes.
Heat ghee and oil together in large pan.
Cook onions stirring until onions are golden brown.
Add bay leaves, potatoes, carrot, cauliflower and brinjal; cook stirring 5 minutes.
Add curd mixture, water and cream; simmer covered for about 15 minutes or until potatoes are just tender.
Add beans; simmer, uncovered further 5 minutes or until beans are just tender. Just before serving, sprinkle with mint leaves.
Tip: While frying onions add a little milk to onions this will help retain a rich color and prevent them from burning.