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Mixed Vegetables in Spicy Gravy Recipe

Mixed Vegetables in Spicy Gravy is a popular Indian Side Dish
Author :
 
On :
Wednesday, 29 March, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Take a look at more Side Dish Recipes. You may also want to try Healthy Mayonnaise, Best Tomato - Onion Chutney, Easy Baked peas

Ingredients

  • 3 cups - chopped mixed vegetables (carrots, green beans, potatoes)
  • 1 cup - shelled Green peas
  • 2 Tomatoes - chopped
  • 3 cups - water
  • 2 - Bay Leaves
  • 2 - dry Red Chillies (whole)
  • 2 - medium onions, chopped
  • 2 tbsp - Ghee / Butter
  • salt to taste
  • finely chopped Coriander leaves for garnishing
  • To be ground:
  • 6 tbsp - grated Coconut
  • 1 - onion, chopped
  • 6 - Green chillies
  • 1/2 tsp - Turmeric powder
  • 1" Ginger chopped
  • 2 cup(s) Coriander leaves chopped
  • to be powdered:
  • 1" Cinnamon stick
  • 1 tbsp each of cumin and Poppy Seeds
  • 2 green Cardamoms
  • 6 Cloves
  • How to Make Mixed Vegetables in Spicy Gravy:

    1. Dry roast the ingredients (to be powdered) in a heavy - bottomed pan till they become aromatic.
    2. Let it cool and then blend to a fine powder.
    3. Mix the ground powder with a little water to make a fine paste.
    4. Place the vegetables in a heavy-bottom pan and add water just enough to cover them.
    5. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
    6. Add the chopped tomatoes and salt. Cook on low level for about 4 mins.
    7. Add the water and bring to a boil.
    8. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.
    9. Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic.
    10. Add the chopped onions and fry till they are light brown.
    11. Pour this on to the vegetables and keep tightly covered for sometime before serving.
    12. Garnish with finely chopped coriander leaves.




     

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