Wednesday, June 22, 2011

Kadai Veg Curry

Ingredients:
Capsicum - 2 cut into cubes
Baby corn – 5 cubes (split in between each)
Potato – 1 (3/4 boiled)
Carot – 1 (cut into 1 ½” size)
Onions - 1 finely chopped
Tomatoes - 3 (blanched, peeled the skin and made into a puree)
Curd - 1 cup
Carlic – 2 flakes thin sliced
Ginger Garlic paste – 1tbsp
Butter - 1 tbsp
Oil – 1 tbsp
Bay leaves – 2 Nos.
Chilli powder - 2 tsp
Garam masala powder - 1 tsp
Dhania powder - 1 tsp
Salt to taste
Kasoori methi 1 tsp
Kadai veg masala - 2 tsp

For Masala:
Dhania seeds 1 tbsp
pepper 1/2 tsp
red chillies 6
methi 1/2 tsp
cinnamon 2 tsp
jeera 1/2 tsp
Dry roast in a tawa, powder and keep aside.

Method:


1. Fry all the vegetables separately in little oil and keep aside.
2. Heat oil and butter then add bay leaves, sliced garlic and onions. Fry onions till brown.
3. Now add the ginger garlic paste and fry well.
4. Add the kadai veg dry powder and fry. Add salt.
5. Add the tomatoes puree and let the tomatoes boil and leave out the oil.
6. Add chill powder, dhania powder, turmeric(optional) and garam masala powder
7. Now add the whipped curd and boil for some time. If the gravy is too thick add some hot water and let the gravy to boil.
8. Now add the fried vegetables and boil till the gravy becomes thick or desired consistency.
9. Lastly add the finely chopped coriander and kasoori methi.

Serve with hot chapathis or jeera rice.

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