Mushroom & Mixed Vegetable Curry
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Mushroom & Mixed Vegetable Curry

This recipe goes really well with rice or rotis... you can just as easily substitute fresh mushrooms with canned ones (as i have done here) and the veggies can be frozen too! its easy to whip up quickly, when your running low on fresh produce in ur fridge! :)

Nirmala Prem

Ingredients

4-serving
  1. quartered 2 Cup mushrooms ,
  2. 2 Cups veggies mixed frozen
  3. 1 onion , chopped
  4. 1 tomato , chopped
  5. 2 cloves garlic , chopped
  6. 1 inch ginger piece , chopped
  7. 1 Sprig curry leaves
  8. 1/2 Teaspoon cumin seeds
  9. 1/2 Teaspoon fennel seeds
  10. 1 cinnamon stick
  11. 4 pods cardamom
  12. 4 cloves
  13. 1 bay leaf
  14. 2 green chillies , slit lengthwise
  15. 1/4 Teaspoon turmeric powder
  16. 1 Teaspoon chilly red powder
  17. 1 Teaspoon coriander powder
  18. 1/2 Teaspoon garam masala
  19. 1 Teaspoon kasuri methi
  20. 2 Tablespoons cream thick
  21. salt
  22. oil

Method

20 mins
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    Heat oil in a kadhai. when the oil is hot, add the cumin seeds, fennel seeds, cinnamon, cardamom, cloves and bay leaf. stir.

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    When the seeds just start to splutter, add the green chillies and curry leaves. cook for 30 seconds.

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    Next add the ginger and garlic, and ctir around till they turn translucent. be careful not to burn them.

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    Add the finely chopped onion and cook till soft. add the turmeric powder ans stir.

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    Next add the tomatoes, and a little salt. stir till the tomatoes are soft, and release their juices.

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    Add the red chilly powder and coriander powder. stir well to combine, and cook on medium heat till the spice powders lose their raw smell.

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    To this, add the mushrooms and frozen mixed veggies. stir well to coat the masala evenly over all the vegetables.

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    Add about a cup of water (depends on how much gravy you want) and turn the heat on high.

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    When it just boils, add the garam masala powder and kasuri methi. cover and cook on a simmer for about 10 minutes.

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    Check for seasoning, and add salt. stir in the cream and immediately take it off the heat.

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    Garnish with freshly chopped coriander and serve hot.

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