Many have been asking for chapathi and poori curries. So I thought I shall post one. Its a North Indian style curry. Don't forget t try out our previous Paneer dish too.
Even if you don't have all the vegetables that I show here in this curry its Ok. You can use whichever you have. So without any delay lets see how to make our Vegetable Masala. Ok.
Now lets begin to make our easy and tasty vegetable masala curry. Its a North Indian dish. I am doing it the North Indian way. Its like a vegetable kholapuri dish.
Take a kadayi for that and heat it. Add 2tbsp oil or butter but not coconut oil. You can even make it in ghee. But I am using oil.
Let it heat well. Once the oil is hot, add 2 onions cut to big pieces. We will be grinding it at the end. So the size doesn't matter.
I have cut them big. Add a small piece ginger and 3 cloves garlic. All this will be grinded so no need of making it a paste. Cook them on medium flame.
Add a pinch of fennel seeds, a small piece of cinnamon, 2 cloves and seeds of 1 cardamom. Next add 1 pinch kasoori methi. Many have been asking me where did I buy this from. You get them at all the supermarkets.
It will be written fenugreek leaves. You can buy any brand you like. You get them at LuLu and almost all the other supermarkets too. You can store it in a bottle or close it tightly and store it in a zip lock cover.
You don't have to chill this. You can store it in the kitchen cabinet. You get a particular smell after adding kasoori methi and the spices. You can feel it as soon as you add it.
It shouldn't be more than needed. If you add more, the taste wouldn't be so good. It should be added in less quantity. Then it gives a special aroma.
So always try to add as needed. Then as I always say, everybody would have their personal taste. I like everything mild. Only then its enjoyable.
Otherwise the garam masala is felt more. Let all this stir well till it is lightly faded. Now add 2 big tomatoes which is lightly sour. We wont be adding anything else for sourness.
Cook all this well. Add little salt so that it cooks faster. We shall close and cook this till the tomatoes are done. Now the tomatoes are cooked well and the raw smell should completely go.
If your tomatoes are very sour take just 1. Mine is less so I took 2 If the curry becomes very sour it wont taste good. Now this is done. We shall keep this aside to cool.
We shall grind this with water once it has cooled down. Never grind it when it is hot. Its very dangerous. It will burst out when grinded hot.
It will not only spread all over, but also burn our selves. So be careful. So always grind when it has cooled down and try using the big jar so that you don't waste any masala from it. Now lets keep this aside.
It has cooled down now. I shall grind it. I have made it a fine paste. I am not straining this.
You don't have to strain this. If you really want to, you may. But since we have grinded it well I feel there is no need. I used 1 glass water to grind this.
Now we need vegetables like carrots, a small capsicum and 5-6 fresh beans. I cut them in lengthy pieces. I have taken some frozen sweet corn and green peas. If you don't have these peas, you can cook your green peas and add.
But taste wise the fresh or frozen is the best. Even if you don't have any of these vegetables its ok. Carrots are a must. You can substitute beans with long beans.
Capsicums are not a must. You can use cauliflower or potatoes too. You can add little of whatever you have. Even if you have just 2 you can add them.
Make with whatever you have. The gravy is important here. The vegetables to be added to it is as your taste. So cut the vegetbales to lengthy pieces and keep aside.
We shall make the curry now. Take the same kadayi. You don't have to wash it. You can use butter or oil.
I am adding 2tbsp oil and heat it. Keep it on medium flame. Add 3 slit green chillies, little kasoori methi. Do not add more of it, will taste bitter at the end.
I added very little the 1st time too. Stir it well. Its on medium flame. You will begin to get a good smell of green chillies and kasoori methi.
Now reduce the flame or off it. Add 2 pinches of turmeric powder, 1/4tsp chilli powder, 1tsp kashmiri chilli powder and 1tsp coriander powder. Stir all this well. I am not adding any garam masala powder to this.
We have already added to the gravy. I have not added any cumin seeds to this. We have added fennel seeds to the gravy. Stir till the raw smell goes.
This should be done on low flame. Once the raw smell goes, add the grinded gravy. Now you can increase to medium flame. Be careful because the gravy will start to burst while cooking.
Its always better to use a deep pan for this. After mixing this well, we shall close and cook this. Once the raw smell has gone, we have to pour water and cook it again. Now don't pour water.
We shall close and cook this for 5mts on medium flame. Our gravy has been cooked for 5 mts. I am adding 1 glass hot water to this. Mix well and taste it.
We have added very little salt in the beginning. Spice level is correct. Add salt as required. Do not add more.
Please don't ask me how to reduce the salt later. I don't know... Mix well and let to boil. After that we shall add the vegetables to it.
I am adding little sugar just for a taste. This is optional. All the North Indian curries will be lightly sweet. Just for that.
Let this boil and then we shall add the vegetables. As it sits the colour gradually increases. That's the benefit of Kashmiri chilli powder. If you don't have it, add 1/2 tsp chilli powder in total.
I have added only 1/4tsp of chilli powder and the green chillies. You may adjust accordingly. It has begun to boil. Shall add the vegetables to it.
Little vegetables will do. Don't add much. Here kids come to eat me when they hear vegetables. Now lets close and cook this.
I have kept it on medium flame. Stir it often. If you feel water is less add little hot water and cook. Never add plain water.
Our curry is almost done. I have cooked it for 10mts. Let me taste and see how is it and if our vegetables are cooked well. Do not over cook it.
The carrots should be bite able. It shouldn't be too soggy. Let me see how is it. When I cut the carrot, it is cooked, at the same time you have the crunchy effect too.
So its perfect. Now let me taste and see. Salt is little less. I shall add little more.
Rest everything is correct. Lets mix it well. As the gravy stays, it will thicken. So you have to decide how thick you want it and adjust the water you are adding.
I like it this way like we get at restaurants. I am stopping the cooking now. My vegetables are 75% cooked. If you want to cook it more you may close and cook.
I make it in 2 ways. This is a little spicy curry. If you are making it for your kids, you can add 2tbsp cashew paste. Or you can even add fresh cream.
It becomes rich and very tasty too. That you can decide. When I make it for my kids I add cashew paste. But today I am not adding.
When you add cashew paste, the colour changes a bit. Here since we have grinded everything, the gravy is already smooth. You can decide and do as you like. Now I am lastly going to add some kasoori methi and finely chopped coriander leaves.
Kasoori methi gives very good flavour. Some ask me if they can dry the fenugreek leaves and add. Yes you can. But I just buy the pack and use when needed.
Lastly the corainder leaves on top. If you want you can slit 2 green chillies and add. That is just if you want little more spice. When I tasted everything is perfect.
If you feel you want a bit sweetness, you can add little sugar. Or you can add little honey at the end. They say not to boil after adding honey. So once everything is ready, you can add little honey.
You can substitute sugar with honey. But I have added little sugar and this is enough. We just need a light sweetness. Spice and sour is also there.
This gives the restaurant type taste. Its like the veg kadayi or kholapuri style. Its very easy and tasty. You can have it with chapathi, batoora, poori and even bread.
A good combination with anything. Let me just taste and see. I transferred some to another bowl to take a picture. This is the real consistency.
Its so tasty and better than the restaurant curry. I am having it with beetroot poori. That the combination for my kids when they come. Just make sure it is cooked till the raw smell goes.
Rest is an easy peasy curry. Its very tasty. So all of you do try it out and let me know your feedback. So until we meet with me next recipe..
Thank you... (Teaching malayalam...) He does it all by his own... Che Che not Chi.. We dont say chiyyunnu...
Its cheyyunnu... You should say it the first time We are not writing this for the first time. Keep quite now.. Hi..
So today we are going to do.. Nandu... So we are going to do an easy vegetable curry which is very tasty...
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