How To make Six Vegetable Curry
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
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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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
]
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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Chickpea Curry, an (almost) perfect one-pot meal
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00:00 Chickpea Curry in a Hurry
00:11 Prep the Aromatics
01:43 Prepare the spices
02:49 Cook the curry
06:39 Add the greens
08:10 Taste Test!
Mix Veg Curry Restaurant style | मिक्स वेज ग्रेवी | Best Mix Veg Recipe | Mix Sabzi | Chef Ashok
Mix Veg Curry Restaurant style | मिक्स वेज ग्रेवी | Best Mix Veg Recipe | Mix Sabji | Chef Ashok
ingredients:-
.50 gm beans
1 carrot
1 capsicum
Cauliflower
1 tbsp American corn
1 tbsp frozen peas
3 tomatoes
2 onion
3 tsp cashew paste
3 tsp cream
2 tbsp oil
1 tsp chop green chilli
1 tsp ginger garlic paste
1 tsp chop garlic
whole spices
1/2 tsp turmeric powder
1/2 tsp degi mirch powder
1 tsp coriander powder
1/2 tsp cumin powder
chop coriander
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one curry base - 20 plus indian curry recipes | hotel style all-purpose curry base gravy recipe
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curry base recipe | basic curry sauce | all-purpose curry base gravy with detailed photo and video recipe. an easy and simple multipurpose gravy base which can be used for myriad north indian gravy. basically the same concept is used in most of the indian restaurant to quickly prepare different types of curries. you may make this once and store it in the freezer and use it whenever required.
curry base recipe | basic curry sauce | all-purpose curry base gravy with step by step photo and video recipe. curries or sabzi recipes are very common among indian households. these curries generally have the same gravy base, but differs with vegetables or meat toppings with some extra spices. in this post we will learn how to make an all-purpose curry base recipe and use it for different types of north indian curries.
Chickpea Curry is a tasty dinner idea
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⭐️ This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.
⭐️ Ingredients
1 tablespoons extra virgin olive oil
1 medium onion chopped
2 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon cumin seeds or ground
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder optional
½ teaspoon ground coriander optional
½ teaspoon black pepper
1 teaspoon salt
3 cans (15 oz each) chickpeas or 4½ cups cooked chickpeas
1 - 2 cups vegetable stock depending on your desired consistency
1 can (15 ounce) crushed tomatoes
½ to 1 can (14 ounce) coconut milk
1 teaspoon garam masala optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️