Easy indian vegetable curry recipe

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asy vegetable curry recipes indian styles

Indian vegetable curry recipe : Although I gave the name Curry ‚but you will not get the idea of ​​curry like curry at all If you want, you can make vegetable chops with this curry if you dry it a little more. So let’s make it with a collection machine

Indian vegetable curry recipe Materials

  • Bit – 1 large size
  • Carrots – 2 medium sized
  • Cabbage – one-fourth
  • Potatoes – 1 big
  • Raw chilli – 2 crushed
  • Ginger – a little crushed
  • Fried nuts – 25 grams
  • Pulses – 25 gms (green peas soaked if not available)
  • Poppy – 10 grams
  • Cumin – for a little frying
  • Tomatoes – 1 large
  • Salt ‚sugar yellow guess |
  • Mustard oil – 3 tablespoons
  • Bay leaves – 1 p.m.
  • Small cardamom – 2 tbsp
  • Hot spice powder – 1 tbsp

Indian vegetable curry recipe Method

Carrots ‚Beets‚ Cabbage ‚Potatoes 1 inch in size. Chop the tomatoes Now wash the grains well in water and add water Put the pan in the oven and add oil Now when the oil is hot, fry the bay leaves, whole cardamom and cumin Give all the grains one by one with raw chilli powder and tomato Keep moving Add salt, sugar and turmeric The water will come out Reduce the flame a little Karaishunti Keep grinding all the nuts If the grain does not melt, add a little water Sprinkle poppy seeds on top of the water and sprinkle hot spice powder on it If you want, you can spread coriander leaves on top. Now eat the bread, parota and luchi with whatever you want.

Spicy potato : Indian vegetable curry recipe

Just as a little sweet potato curry tastes good with luchi, so does a slightly salty potato curry with bread. Learn the recipe of that salty potato curry today.

What do you need?

  • Potatoes: 4 to medium
  • Tomatoes: 2 medium (crushed)
  • Coriander leaves: 1 handful
  • Raw chilli: 2 tbsp (slit)
  • Curry leaves: 7-8 p.m.
  • Whole cumin: 1 teaspoon
  • Mustard: 1 teaspoon
  • Asafoetida: Half a teaspoon
  • Ginger paste: 1 teaspoon
  • Garlic paste: 1 teaspoon
  • Chili paste: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Chili powder: half a teaspoon
  • Hot spice powder: half a teaspoon
  • Coriander powder: half a teaspoon
  • Oil: 2 tablespoons
  • Water: 1 cup
  • Salt: Like taste

How to make

Boil the potatoes and remove. Heat oil in a pan and fry cumin and mustard. When it starts to crack, add hing, tomato and raw chilli. Stir for 2 minutes and add ginger-garlic paste. Let it be cooked by pressing. When the raw smell of tomato is gone and melted, add turmeric powder, coriander powder and chilli powder. Mix well and add potatoes. Add salt and water.

Let it be cooked by pressing. When the broth is dry and covered with gravy, sprinkle hot spice powder and coriander leaves.

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