Vegetable Curry Subji.
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.
Recipe will serve 4.
- Approx. 4 cups of mix vegetables
- about 2 cups cauliflower cut into florets
- 1 cup green peas
- 1 carrot diced in about 1/2 inch pieces (gajar)
- 1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
- 6 tomatoes medium size
- 1/2 inch ginger
- 1 green chili
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 1/4 teaspoon turmeric (haldi)
- 1/4 teaspoon red pepper optional
- 1 tablespoon coriander powder (dhania)
- 1 teaspoon salt adjust to taste
- 1 teaspoon sugar adjust to taste
- 1 tablespoon corn starch
- 1/2 teaspoon garam masala, spice mix available in Indian grocery store
- Approx. 2 tablespoons chopped cilantro (hara dhania)
- 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 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 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.
Enjoy the vegetable curry! Thank you.
Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy)
Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
- 3 medium-sized potatoes (boiled and peeled)
- 1 cup tomatoes (finely chopped)
- 2 Tbsp oil ((canola or vegetable))
- 1 tsp cumin seeds (jeera)
- 1/8 tsp asafetida (hing)
- 3 tsp coriander powder (dhania)
- 1/2 tsp red chili powder
- 1/4 tsp turmeric (haldi)
- 1 tsp finely grated ginger
- 1 tsp salt
- 2 cups water (approx. 2 cups)
- 1/4 tsp garam masala
- 2 Tbsp finely chopped cilantro (dhania)
- 1 pieces green chili (seeded and cut into small , optional)
Break the potatoes by hand in bite size pieces and roughly mash them, this should make about 3 cups.
Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds, and asafetida, as cumin seeds crack add the tomatoes.
Cook the tomatoes until they are soft and mushy. Add the other spices coriander powder, turmeric, chili powder and ginger, stir fry until tomato start separating from oil. This should take about 2 minutes.
Add potatoes and salt mix them well with spices, add water, as potatoes come to boil cover the pan and lower the heat to medium and let it cook for about ten minutes.
Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
Add garam masala and cilantro, and green chilies this is optional. Mix it well turn off the heat and cover the pan.