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Every time I prepare dinner blended vegetable curry, I are likely to tweak and experiment with spices. In the present day’s recipe is a results of one such experiment. Am fairly happy with the top end result and therefore makes an look right here. 🙂 A flexible dish that makes an honest aspect with rice, rotis in addition to dosas.
Blended Vegetable Curry Recipe
Prep & Cooking: 45-50 mts
Serves 5 individuals
Delicacies: Indian
.
1 massive carrot, peeled and cubed
1 massive potato, peeled and cubed
10 french beans, chop into 1″ items
1/2 cup cauliflower, minimize into small florets
1 massive onion, finely chopped
1/2 tsp ginger garlic paste
2 tomatoes, blanch, peel and crush
1/4 tsp turmeric pwd
1/2 tsp amchur pwd
1 tsp kitchen king masala
salt to style
Roast in 2 tsps of oil, cool and grind to a paste:
3 dry pink chilies
1/2 tbsp coriander seeds
1″ cinnamon stick
1/2 tbsp grated coconut
For seasoning/poppu/tadka:
1/2 tsp cumin seeds
1 tbsp oil
1 Warmth oil in a heavy bottomed vessel, add cumin seeds and permit to splutter. Add chopped onions and saute until pink. Add ginger garlic paste and saute for 3 mts.
2 Add the carrot, potato, beans and cauliflower and saute on medium flame for 4-5 mts on medium excessive. Add salt and turmeric pwd and mix. Cut back flame, place lid and prepare dinner until the greens are half cooked. Add crushed tomatoes and prepare dinner additional for one more 4-5 mts.
3 Add 2 cups of water to the greens and convey to a boil. Cook dinner with lid for 7-8 mts. Take away lid, add the bottom paste and blend nicely. Add amchur pwd and kitchen king masala pwd and blend. Cook dinner on low-medium flame for 15-20 mts, until the feel is thick and never watery.
4 Flip off warmth and garnish with recent coriander leaves. Serve with sizzling rice, chapatis or dosas.
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