This is a mild curry which suits everybody’s palate!I have taken mixed vegetables and cooked them with yogurt to bring out the taste of all the vegetables.I also added salted fresh Fenugreek Leaves and the result was a delicious curry which can be had with any Indian breads.I served it with Naan!
Recipe inspired by the cooking Maestro – Jiggs Kalra!
Preparation Time : 1 hour
Makes : 5 – 6 servings
1/2 cup Beans – chopped
1/2 cup Carrots – diced
1/2 cup Peas – fresh/frozen
1/2 cup Potatoes – diced and soaked in water
1/2 cup Cauliflower – separated into florets
2 Onions – chopped
2 tsp Ginger – Garlic paste
1/2 tsp Turmeric Powder
2 tsp Red Chilli Powder
2 Tomatoes – chopped
2 Green Chillies – minced/1 tsp Green Chilli paste
1 cup Fenugreek Leaves (methi) – roughly chopped
2 cups Yogurt – whisked
2 tbsp Coriander Leaves
Salt to taste
3 tbsp Oil
Immerse Fenugreek Leaves in 2 cups of salted water for 15 – 20 minutes.Drain and keep aside.
Heat Oil and add the ginger – garlic paste.Fry for 1 minute and add the chopped Onions.Fry till translucent and then add the vegetables.Stir for a minute and sprinkle turmeric and red chilli powders.Then add the tomatoes,green chillies/paste,1 tbsp Coriander Leaves,the salted Fenugreek Leaves and 1 cup Yogurt.Stir and add approximately 1 1/2 cups of water.
Close the pan and let the curry cook on medium heat till the vegetables are done.It would take approximately 30 – 40 minutes.The Potatoes should be fork tender.
Let the curry cool to lukewarm and then add the remaining 1 cup of Yogurt.Mix well to incorporate.Remove to a serving dish and garnish with the remaining 1 tbsp Coriander leaves!Serve with any Indian bread!
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