Vegetable Chunks in Tomato Gravy

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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Ingredients

  • 2 potatoes, scrubbed clean
  • 1 capsicum
  • 2 small courgettes (or cucumbers)
  • 1 tomato
  • 1 onion
  • 2 baby corns
  • 1 carrot
  • 4-5 florets cauliflower
  • 1 spring onion
  • 1 tbsp coriander, chopped fine
  • 1 tbsp cabbage, thinly shred
  • For Gravy:
  • 4 tomatoes, dipped in boiling water for 5 minutes
  • 1 tsp each ginger and garlic, grated
  • 1 onion, finely chopped
  • 1.5 cups water (in which tomatoes were soaked)
  • 1 tbsp cornflower, mixed in 1/2 cup water
  • 1 tbsp butter
  • 1/4 tbsp oregano
  • 1 tbsp red chilli powder
  • 2 tsp sugar
  • 1/4 tsp clove-cinnamon powder
  • salt to taste

How to Make Vegetable Chunks in Tomato Gravy

  • For gravy:
  • Puree the tomatoes.
  • Heat butter in a deep pan, add ginger, garlic and chopped onion.
  • Fry for a minute. Add puree and all other ingredients, stirring continuously.
  • Bring to a boil. Simmer for about 7-8 mins and keep aside.
  • Vertically quarter the potatoes, capsicum, courgettes, baby corn (keep whole if very small), tomatoes, carrot and onions.
  • Cook the potatoes, corn, courgettes, carrot, onion and capsicum in a colander over steam, till firm but done.
  • In a casserole, pour the gravy.
  • Place the assorted vegetables in it and press it down gently.
  • Garnish with cabbage, coriander and spring onion. Dot with butter.
  • Grill on a griller till gravy sizzles.
  • Serve hot with plain or brown bread toasts.

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