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North Indian Vegetable Curry

This is a very delicately spiced vegetable dish that makes an appetizing side dish.


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                         1st Potatoes

40 grams                         2nd Carrot

20 grams                         3rd Long Beans

20 grams                         4th Sweet Beans

40 grams                         5th 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.


Copyright 2004 Sam's Indian Kitchen. All rights reserved.

North Indian Vegetable Curry.