North Indian Vegetable Curry

Serves (4 to 5)

As necessary Ghee

Ingredients (A)

3 pieces Bay Leaves

1 piece Cinnamon

3 pieces Cardamom

1 piece Star Anis

Ingredients (B)

50 grams Onion (chopped)

Ingredients (C)

3 tablespoons Fish Curry Powder

1 tablespoon Meat Curry Powder

1 cup Water (mix with the curry powder above)

2 sprigs Pandan/ Screw Pine Leaves

As necessary Salt

Ingredients (D)

20 grams Onion

15 grams Red Capsicum

4 pieces Whole Garlic (peeled)

2 pieces Red Chilli

Ingredients (E)

50 grams 1^st Potatoes

40 grams 2^nd Carrot

20 grams 3^rd Long Beans

20 grams 4^th Sweet Beans

40 grams 5^th Cauliflower

Ingredients (F)

3 tablespoons Cashewnut Milk

2 tablespoons Evaporated Milk

As necessary Water (according to preferred thickness)

Ingredients (G)

2 pieces Tomatoes (cut into 4)

1. Boil the Ingredients (D), until it is soft, do not dispose the liquid used to boil; leave it aside to cool. Then blend it.

2. Wash and cut the Ingredients (E), and drain it and leave it aside.

3. Heat the oil in a cooking pot.

4. Then add in Ingredients (A), after few seconds then add in the Ingredients (B), and fry it till golden brown.

5. Add in the Ingredients (C), and then reduce the flame and fry it till fragrant and oily.

6. Once the masala is done.

7. Add in the paste of Ingredients (D), and simmer it well. Increase the flame if its necessary.

8. Then add in the Ingredients (E), in order as shown.

9. Start with Potatoes, after 8 minutes add Carrot, then after 3 minutes add in the rest of the vegetables and cook it till well.

10. After adding the vegetables immediately add in the Ingredients (F), and simmer it well.

11. Once it is done, finish it off with Ingredients (G), and simmer it well.

12. Add in salt if its necessary.

* Fish/Meat curry powder is a mixture of spices only. It is called fish/meat curry powder because it is mostly used in meat and seafood dishes. But it contains no trace of seafood or meat.

Please Click Here And Refer To Tip E For This Particular Dish.