Vegetable Curry Recipe
User Reviews
4.5
39 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
490 kcal
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Course
Main Course
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Cuisine
Indian
Vegetable Curry Recipe
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This Vegetable Curry Recipe is a Punjabi or North Indian-style creamy curry made with mixed vegetables in spiced onion-tomato gravy. Best paired with all your Indian flatbreads and even cumin rice, for a comforting meal.
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Ingredients
Vegetables
- 2.5 cups mix vegetables (cubed or chopped) - french beans, cauliflower, capsicum, carrots, green peas, or your choice of vegetables
- OR
- 1 carrot - small to medium, peeled and cut into cubes
- 2 potatoes - small to medium, peeled and cut into cubes
- 8 to 10 french beans - chopped
- 9 to 12 cauliflower florets - small to medium-sized
- ¼ cup green peas fresh or frozen
- 1 bell pepper - small to medium or ¼ to ⅓ cup diced bell pepper; you can use red or yellow or green capsicum - optional
Remaining ingredients
- ⅓ cup onions - finely chopped
- ¾ to 1 cup tomatoes - finely chopped
- 1 teaspoon ginger garlic paste or crushed 1 inch ginger + 3 to 4 medium garlic cloves
- 2 green chilli - slit and deseeded if you prefer
- 10 to 12 whole cashews
- 1 generous pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder (or deghi mirch) or ¼ teaspoon cayenne pepper
- ½ teaspoon garam masala
- 1 teaspoon coriander powder
- ⅓ cup paneer cubes - optional, check point no 6 in notes section below.
- 2 tablespoons curd (full fat yogurt or whole milk yogurt) - beaten or whisked until smooth
- 3 tablespoons light cream 25% to 30% fat or 1 tablespoon heavy whipping cream
- 4 tablespoons oil
- ⅓ cup water or as required
- salt as required
- 1 to 2 tablespoons Coriander leaves - chopped, for garnish
Instructions
Preparation
- Rinse, peel and then chop the veggies.
- Chop the carrots, potatoes into cubes and the cauliflower into small to medium sized florets as then it takes less time to fry them.
Frying vegetables
- Heat 4 tablespoons oil in a kadai (wok) or pan. Add the chopped veggies and begin to fry them. Depending on the size of the kadai or pan, you can fry the veggies in batches.
- Fry them on medium heat until they are cooked completely and golden from the edges.
- Remove the fried vegetables with a slotted spoon and drain on kitchen paper towels.
Making vegetable curry
- In the same oil, add the slit green chilies and cashews
- Fry until the cashews are golden and the chilies have light blisters on them. Remove with a slotted spoon and place on kitchen paper towels.Ensure that the chilies do not get more browned or get burnt.
- Then add asafoetida and stir to mix.
- Next add onions. Stir and sauté on medium heat until the onions turn a light golden.
- Add ginger-garlic paste or crushed ginger-garlic. Sauté on medium-low heat until their raw aroma goes away.
- Now add finely chopped tomatoes. Stir and saute until the tomatoes become pulpy and you see oil releasing from the sides.
- Lower the heat and add all the ground spice powders - red chili powder, turmeric powder, coriander powder and garam masala powder.
- Stir and mix well, sautéing the ground spices for a minute on low to medium-low heat.
- Keeping the heat to a low, add whisked curd/yogurt stirring continuously. Stirring briskly when adding curd, ensures that it does not split in the onion-tomato gravy. Also use full fat fresh curd.
- Next add then cream. Again stir and mix everything very well.
- Now add water. Stir. Add water depending upon the consistency you prefer. But don't make a very thin curry.
- When the curry comes to a simmer add the fried vegetables, fried cashews and chilies. Also season with salt. Here you can also add some paneer cubes.
- Mix and stir the veggies and allow them to simmer in the curry for 2 minutes on medium-low heat.
- Serve the Vegetable Curry with naan, tandoori roti or roti along with onion-mint-lemon salad. Sprinkle some chopped coriander leaves while serving.
Notes
- Instead of frying the vegetables, you could saute the vegetables or also blanch or steam them.
- You can opt for a thick consistency in the curry or a medium to slightly thin consistency, but do not make it very thin.
- For a spicy curry, add more green chilies and red chilli powder.
- Do not use low fat or toned curd (yogurt) as these may separate in the curry. Ensure that the curd is not very sour or tangy.
- You could include any of your preferred mix vegetables.
- If you do add paneer, then include them towards the end. Stir to combine and turn off the heat.
- Make sure that the tomatoes are not too sour as this may make the curry too tangy.
Nutrition Information
Show Details
Calories
490kcal
(25%)
Carbohydrates
38g
(13%)
Protein
12g
(24%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Cholesterol
39mg
(13%)
Sodium
562mg
(23%)
Potassium
1200mg
(34%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
4740IU
(95%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
92mg
(102%)
Vitamin D
1µg
Vitamin E
9mg
Vitamin K
28µg
Calcium
230mg
(23%)
Vitamin B9 (Folate)
86µg
Iron
6mg
(33%)
Magnesium
81mg
Phosphorus
187mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 562mg | 23% |
| Potassium | 1200mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 4740IU | 95% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 92mg | 102% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 9mg | |
| Vitamin K | 28µg | |
| Calcium | 230mg | 23% |
| Vitamin B9 (Folate) | 86µg | |
| Iron | 6mg | 33% |
| Magnesium | 81mg | 20% |
| Phosphorus | 187mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
39 reviews
Excellent
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