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How To make Six Vegetable Curry

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1 lg All Purpose Potato; Peeled
-And Cut Into 3/4-Inch Cubes 1 lg Sweet Potato; Peeled And Cut
-Into 3/4-Inch Cubes 2 md Turnips; Peeled And Cut Into
-3/4-Inch Cubes 2 lg Zucchini; Sliced Crosswise
-Into 1-Inch Thick Slices 1/2 lg Eggplant; Cut Into 3/4-Inch
-Cubes, About 12 Ounces 12 ea Stringbeans; Cut Into 2-Inch
-Lengths 3 tb Safflower Or Canola Oil
2 lg Onions; Finely Chopped
1 ts Cumin Seeds
1/2 c Chickpea Flour; (Besan)
1 ts Fenugreek; Ground
6 Fresh Green Chiles; Such As
-New Mexico, Finely Chopped -(Seeded And De-ribbed If -You LIke It Less Hot) 2 tb Fresh Ginger; Minced
1 tb Coriander; Ground
1 ts Tumeric; Ground
1 ts Dark Brown Sugar
1 ts Salt
4 md Tomatoes; Peeled And
-Coarsely Chopped 4 Bay Leaves
1 tb Tamarind Concentrate;
-Dissolved In 3 Tb Hot Water -OR 1 tb Molasses; Dissolved In 3 Tb
-Lemon Juice 1/4 c Fresh Coriander; Chopped,
-(Cilantro) Place the potato, sweet potato, turnips, zucchini, eggplant and string beans in a large bowl of ice water. Heat the oil in a large enameled cast-iron casserole. Add the onions and cumin seeds and cook over moderately low heat, stirring until the onions soften, 7 to 8 minutes. Stir in the chickpea flour and fenugreek and cook, stirring until the chickpea flour becomes a paste and browns slightly, 2 to 3 minutes more. Pour in 2 cups of warm water and bring to a boil, over moderately high heat. Cook, stirring, until the gravy begins to thicken, about 1 minute. Add 2 more cups of water and bring to a boil. Reduce the heat to low and cook until the gravy reduces and thickens slightly, about 10 minutes. Stir in the chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook for 5 minutes longer, stirring gently. Drain the vegetables and add them to the gravy. Stir in the tomatoes and bay leaves, cover and cook until the vegetables are tender but not mushy, about 20 to 30 minutes. (If making this dish ahead, under cook the vegetables slightly. Refrigerated the dish for up to 2 days. When re-heating the mixture, add 1/2 cup of water and bring to a simmer over moderate heat before proceeding.) Stir in the tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes. Discard the bay leaves and serve. NOTE: Serve with cooling fresh Pineapple for those that do not like the heat. Posted by: Rich Harper From: Food And Wine April 1994

How To make Six Vegetable Curry's Videos

Tasty Tomato Curry Recipe | Restaurant Style Tomato Curry | Tomato Masala Curry

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CHICKEN STEW | CHICKEN STEW CURRY RECIPE | CHICKEN STEW WITH VEGETABLES

Chicken Stew | Chicken Stew Curry Recipe | Chicken Stew Recipe | How To Make Chicken Stew At Home | Chicken Stew With Vegetables | Chicken Stew Comfort Food | Healthy Chicken Stew | Easy Chicken Stew Recipe

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Ingredients for Chicken Stew:

Chicken, curry cut pieces with bones- 500 gms

For marination:
- Salt-1 tsp
- Crushed pepper - 1/2 tsp

Other Ingredients:
- Onions, fine chopped- 2 nos.(150 gms)
- Dry red chilli, fine chopped- 2 nos.
- Green chillies, fine chopped- 2 nos.
- Ginger garlic paste- 2 tsp
- Tomatoes, chopped- 2 medium (150 gms)
- Potatoes, diced- 2 medium ( 150 gms)
- Coconut milk- 200 ml
- Salt- 1/4 tsp
- Pepper powder- a pinch for seasoning
- Lemon juice- 1 tsp
- Coriander chopped- 2 tbsp
- Oil- 3 tbsp

Preparation:

- Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins.
- Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves.
- Peel and dice the potatoes. Soak it in water to avoid darkening
- Prepare coconut milk or alternatively use store bought ready coconut milk.

Process:

- Heat oil in a pan and add chopped onions.
- Fry on medium heat for 3-4 mins till yellow (just soft) in color.
- Add the chopped green chillies & red chillies, mix & fry for 2 minutes till the onions are yellowish.
- Now add the ginger garlic paste, mix & fry for around 2 mins on low heat till the raw smell is gone.
- Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned,
- Put in the diced potatoes & chopped tomatoes and mix well. Add in a pinch of salt and mix it again. Cook for around 2 mins.
- Now cover & cook on low flame for around 4-5 mins till the tomatoes are soft.
- Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft.
- Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves.
- Mix well and simmer for 2-3 mins till oil separates.

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Vegetable Kurma Restaurant style | Healthy Veg Curries | Side dish for Chapati & Roti | Aloo Curry

Vegetable Kurma restaurant-style | Healthy Veg Curries | Side dish for Chapati & Roti | Veg gravy

You can find this recipe in Telugu here:

#godrejprotekt #recipeforprotection #vegetablekurma #vegcurry #vegcurries #vegkorma #sidedishforchapati #sidedishforroti

Vegetable Kurma is a delicious side-dish made of lots of veggies. This Kurma beautifully goes well with Chapati, Roti and Phulka. You can also relish this with South-Indian breakfasts like Appam and Idiyappam. Before making this recipe, we have washed all the vegetables using @godrejprotekt fruit and veggie wash to make sure they are clean. It's super easy to use this cleanser and you can check out the Godrej protekt fruit and veggie wash here:

#VegetableKurma #Homecookingshow #HemaSubramanian

Link to Godrej Protekt Channel:

Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase

Prep Time: 20 mins
Cook Time: 35 mins
Servings: 4

Ingredients:

For making Vegetable Kurma:

Oil - 2 tbsp
Whole Spices (Cinnamon, Cloves, Cardamom pods, Star anise, Bay leaf)
Onions - 2 nos. (finely chopped)
Green chilies - 2 nos. (slit)
Curry Leaves
Ginger garlic paste - 1 tsp
Tomatoes - 3 nos. (finely chopped)
Salt - 1 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Carrot - 1 cup
Beans - 1 cup
Green Peas - 1 cup
Potato - 1 cup
Cauliflower - 1 cup
Water - 2 cups
Chopped Coriander Leaves
Ground Masala Paste

For making the Masala Paste:

Grated Coconut - 1/2 cup
Cashew Nuts
Roasted Chana Dal - 1 tbsp
Fennel Seeds - 1 tsp
Water

Method:

For making Vegetable Kurma:

1. To a kadai, add oil and whole spices.
2. Then add onions, green chilies and curry leaves.
3. Saute till the onions turn golden brown in color.
4. Add ginger garlic paste and mix everything well.
5. Add tomatoes and cook until they are mushy.
6. Next add salt, turmeric powder, chili powder, coriander powder, cumin powder and garam masala powder. Mix everything.
7. To this masala, add carrot, beans, green peas, potatoes, cauliflower and mix again.
8. Add water and keep the flame on medium.
9. Cover the kadai and cook for 15 mins.
10. After 15 mins, add the ground masala paste and mix it along with the vegetables.
11. Cover the kadai again and cook for 5 mins.
12. Finally, garnish the Kurma with coriander leaves.
13. Yummy Vegetable Kurma is ready to be served.

For making the Masala Paste:

1. To a mixer jar, add grated coconut, cashew nuts, roasted chana dal, fennel seeds and water.
2. Grind these ingredients into a fine paste.
3. Masala paste for the curry is ready.

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വെജിറ്റബിൾ കറി തേങ്ങയില്ലാതെ അസാധ്യ രുചിയിൽ തയ്യാറാക്കാം | Mixed Vegetable Curry | Mix Veg Sabji

Mixed Veg Curry
------------------------

Ingredients
``````````````````
Tomatoes -2
Garlic -5-6
ginger -Small piece
Bird's eye chilli -5-6 / green chillies -2-3
cashews -10
oil -2 tbsp
Onion -1
few curry leaves
Potato -1
carrot -1
green peas -1/3 cup
salt
chilli powder -1 tsp
Coriander powder-1 tsp
Turmeric powder -1/4 tsp
Garam masala powder -1/2 tsp
curd -2 tbsp
water -1 cup
Coriander leaves -2-3 tbsp

Vegetable curry without coconut
mix veg sabji
easy vegetable curry
mixed veg curry
cooker kurma
cooker vegetable kurma recipe
mixed vegetable curry
curry for idiyappam
breakfast recipes
easy breakfast
curry for breakfast
curry for ghee rice
Kannur style vegetable kurma
Kannur food
vegetable kurma Kannur kitchen
Vegetable korma
Kannur kitchen
malabar style vegetable kurma
one pot vegetable kurma

6 Veg Recipes | Quick & Easy Sabzi Recipes | 6 Best Vegetarian Recipes| 10 Minute Vegetarian Recipes

6 Veg Recipes | Quick & Easy Sabzi Recipes | 6 Best Vegetarian Recipes | 10 Minute Vegetarian Indian Recipes

Recipe : 1 Phalguni Dal
Ingredients
1/4 cup Masoor Dal
1 Tomato
1 Onion
2 Garlic Pods, chopped
1/2 inch Ginger, grated
1-1/2 cup Water
2 teaspoon Oil
1 teaspoon Mustard Seeds
1/4 teaspoon Fenugreek Seeds
1/2 teaspoon Fennel Seeds
1/2 teaspoon Cumin Seeds
1/4 teaspoon Kalonji Seeds (Black Cumin)
2 Green Chillies
1 pinch Asafoetida
1/2 teaspoon Turmeric Powder
1/4 cup Green Peas
1 teaspoon Garam Masala
Salt, to taste
Coriander Leaves

Recipe : 2 Ridge Gourd Sabzi
Ingredients
1 tablespoon Oil
2 medium size Onion, finely chopped
Salt, to taste
2 large Tomato, puree
1-1/2 teaspoon Chilli Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Kasuri Methi
2 large Ridge Gourd, finely chopped
3/4 teaspoon Garam Masala
1/2 cup Water
Coriander Leaves

Recipe : 3 Vegetable Jalfrezi
Ingredients
1 tablespoon Ghee
1 teaspoon Cumin Seeds
1 inch Ginger (Julienned)
3 Red Chillies
3 medium Onion, sliced
Salt, to taste
3 Green Chillies, slit
1 tablespoon Garlic, chopped
1 tablespoon Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Coriander Powder
1/2 cup Cauliflower, boiled
1/2 cup Green Peas
1/2 cup Baby Corn
1/2 cup Carrot
1/2 cup French Beans
1/2 cup Mixed Bell Pepper
1 cup Tomato, puree
1 tablespoon White Vinegar
1 tablespoon Tomato Ketchup
1 teaspoon Garam Masala
1 teaspoon Kasuri Methi
Coriander Leaves

Recipe : 4 Bhindi Curry
Ingredients
3 tablespoon Oil
250 grams Bhindi
1/2 teaspoon Cumin Seeds
3 medium Onion
Salt, to taste
1 tablespoon Ginger Garlic Paste
1/4 teaspoon Turmeric Powder
3/4 teaspoon Coriander Powder
2 teaspoon Chilli Powder
1/2 teaspoon Cumin Powder
2 medium Tomato
200 ml Water
1/2 teaspoon Garam Masala
Coriander Leaves

Recipe : 5 Baingan Bharta
Ingredients
2 Baingan (Eggplant)
Oil
Garlic Pods
1 teaspoon Cumin Seeds
1/4 teaspoon Asafoetida
1/4 teaspoon Turmeric Powder
2 Green Chillies
1 teaspoon Ginger, grated
1 cup Tomato, puree
1 teaspoon Chilli Powder
1/2 teaspoon Coriander Powder
Salt, to taste
1 teaspoon Garam Masala
Coriander Leaves

Recipe : 6 Vegetable Lasagna Without Oven
Red Sauce Preparation
Ingredients
Water
2 Tomatoes
3 tablespoon Butter
3 tablespoon Maida
1 cup Milk
2-1/4 teaspoon Oregano
Salt, to taste
Oil
2 tablespoon Garlic, finely chopped
1 medium Onion
1 teaspoon Red Chilli Powder
1-1/2 teaspoon Chilli Flakes
1/2 teaspoon Sugar
2 tablespoon Garlic
3/4 cup Sweet Corn, boiled
1/2 cup Capsicum
1 cup Button Mushroom
1 small Tomato
4 slices Bread
Cheddar Cheese
Mozzarella Cheese
1/2 cup Cooking Salt

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Simple Veggie Curry

Here is what you'll need!

Simple Veggie Curry
Serves: 4

INGREDIENTS
2 tablespoons salt, for water
2 pounds potatoes, cut to 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1-inch piece of ginger, minced
1 14-ounce can diced tomatoes
1 15-ounce can chickpeas, drained
1 15-ounce can peas, drained
1 14-ounce can coconut milk

PREPARATION
Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
Enjoy!

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