A colorful and healthy curry with mixed vegetables cooked in tomato puree and coconut milk.
Ingredients:
Carrots – 1 cup, diced
Potatoes – 1 cup, diced
Cauliflower – 1 cup, cut into small florets
Frozen green peas – 1 cup
Onion – 2 big
Tomato – 3 big
Garlic – 10 pods
Ginger – 1 inch long
Green chillies – 3 to 4
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Cumin powder – 1/4 tsp
Coconut milk – 1/2 cup
Sugar – 1/2 tsp
Salt – to taste
Oil – 2 tbsp
Coriander leaves – to garnish
For dry masala:
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Fennel seeds – 1 tsp
Peppercorn – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Ajwain – 1/4 tsp
Whole red chillies – 2
Method:
1. Roast the ingredients for dry masala and grind them to a coarse powder. Pound garlic, ginger and green chillies together to a coarse paste.
2. Steam carrots, potatoes and cauliflower till its 3/4th cooked. Boil the onions and tomatoes in water until they become soft. Puree the onions and tomatoes separately.
3. In a pan, heat oil. Add cumin seeds. When they splutter add the onion puree and fry for 2-3 minutes. Add the ginger-garlic-green chilly paste and fry for another 3-4 minutes .
4. Add the tomato puree, salt and stir fry for 1-2 minutes. Add turmeric powder and cumin powder, stir well and cook till oil separates.
5. Add the ground masala and fry for 4-5 minutes.
6. Add the steamed vegetables, green peas, salt, sugar and 1/2 cup water and stir well. Close lid and cook for 10-12 minutes.
7. Add coconut milk and simmer for 3-4 minutes. Garnish with coriander leaves.
Serve hot with chapathi/poori.