Vegetable Indian Curry

Rachel
Mar 27, 2020
3 min read

Updated: Jan 22, 2021

An extremely flavorful curry is a great way to eat more veggies! This one tastes better as leftovers (even 5 days after you make it!) The cloves and cinnamon give this curry a warmer flavor. Mostly cooking the veggies in the sauce really helps with flavor infusion!

The original recipe and video tutorial: https://www.youtube.com/watch?v=sm_Pp_pjrnk

I think it would be interesting to experiment with using one of the sauces (gravies) from one omy other curry recipes for this one, as those are rich and creamy (I think the lababdar sauce especially would be good with this veggie curry recipe):

Paneer Lababdar

Kadai Paneer

Kofta Curry

The recipe is here, and pictures of the process are below:

Ingredients:

Inclusions:

1 Tbsp. oil
1/2 cup cubed paneer (90-110 g)
2 tbsp almonds or cashews
1/2 cup finely diced potato (1 cm pieces) (160 g)
2 cups vegetables (e.g. mixture of cup diced carrot, cauliflower, peas, green beans, or zucchini)
¼ cup diced green bell pepper

Note: You can substitute these for other veggies and frozen veggies

Sauce Paste:

2-3 tomatoes, chopped (about 2 cups) (470-cup)
1 inch thin cinnamon stick
3 cloves
2 cardamom pods
12 almonds or raw cashews (15 g)

Sauce:

1 Tbsp. oil
1 tsp cumin seeds
1 green chili, sliced thin
1 red onion, finely diced (150 g)
1 tsp. ginger garlic paste (or 1/2 tsp. of each, minced)
¼ tsp turmeric
1 tsp. kashmiri red chilli powder
1 tsp. coriander powder
½ tsp. garam masala, separated
1 tsp. salt
1 tsp. sugar
½ cup plain yogurt
½ cup water
1-2 tsp. kasuri methi (fenugreek leaves)
2 tbsp. cream
2 tbsp. cilantro, finely chopped

Directions:

Fry paneer and almonds in some oil on medium heat until lightly golden and toasted, about 5 minutes. Set side.
Then fry the potato and fresh carrots (if using) and cook about 3 minutes.
Then add the other vegetables and green pepper and cook for 3 minutes until partially cooked. Then take it out and set aside.
Blend the tomatoes, cloves, cinnamon, cardamom, and almonds (or cashews) until it forms a smooth paste, set aside.
In the same pan you fried the veggies in, add oil on medium heat.
Add the cumin and green chili. Cook and stir about 1 minute.
Then add the onion and cook until softened and turning brown, about 5-10 minutes. Stir frequently.
Add ginger garlic paste and cook 2-3 minutes.
Then add turmeric, chili powder, coriander, 1/4 tsp. garam masala, sugar, and salt. Mix well and cook 2-3 minutes, stirring constantly until the onions are a deep red color.
Then add the tomato paste and mix well. Cover and cook about 5 minutes.
Then cook until most of the liquid dehydrates and it looks more dry and thick, almost like a dark orange paste.
Then mix in the yogurt and cook about 2 minutes.
Mix in the vegetables, paneer, and water. Then cover and boil for 10-15 minutes, or until all veggies are cooked through.
Then mix in cream, cilantro, kasuri methi, and 1/4 tsp. garam masala.
Serve!

All the ingredients, except oil!

Fry the paneer cubes and almonds until golden like this. Then take out and set aside.

The fry the potatoes (and carrots if using) for a few minutes.

Then add the other veggies, I used frozen peas and carrots, frozen cauliflower, green bell pepper, and some diced zucchini. It worked out very well! Cook a few minutes.

After frying some more. Then take it out and set aside.

Now we'll make the tomato paste. Add the ingredients to a blender.

Then blend and set aside!

Then start the sauce! Cook the cumin seeds and chili to oil on medium heat for about 1 minute. (I also added some kasuri methi here but adding later might be better).