There are days when my fridge is stocked with many veggies but the quantities are not enough to make a dish by itself. I’m sure all of us have been there! That’s when I prepare my vegetable curry that makes use of all these leftover veggies. It has the added benefit of being highly nutritious cause I use so many veggies. You don’t have to use the same veggies as I do, use your leftovers or your favorites 🙂

Time: 

• Prep time – 20 minutes
• Cook time – 20 minutes

Ingredients: 

• Carrots (Diced and cooked) – 3/4 cup
• Corn (cooked) – 1/2 cup
• Green Peas – 1/2 cup
• White Potatoes (Peeled, Boiled and Diced) – 3/4 cup
• White Mushrooms (Sliced into quarters) – 3/4 cup
• Roma Tomatoes (Chopped) – 1 cup
• Large Red Onion (Chopped) – 3/4 cup
• Cumin seeds – 1 tsp
• Bay leaves – 1
• Cloves – 5
• Peppercorns – 5
• Ketchup – 1 tbsp
• Kashmiri Red Chili Powder – 3 tsp (use less if you want the gravy to be mild)
• Perum Jeera Powder – 2 tsp
• Coriander powder – 2.5 tsp
• Garam masala – 1/2 tsp
• Kasuri Methi – 1 tbsp
• Vegetable Oil – 2 tbsp
• Brown Sugar – 1 tbsp
• Salt – 2 tsp
• Coriander leaves finely chopped – 2 tbsp

1. Heat the vegetable oil in large, deep pan. Then add the bay leaves, peppercorns, cloves and cumin seeds. Saute until the cumin starts to sputter
2. Add the onions and tomatoes. Saute for five minutes
3. Add the ketchup and mix well
4. Add the masalas, brown sugar and salt. Saute well for 2 minutes
5. Add the kasuri methi and the remaining vegetables. Give it a good mix and then add 1.5 cups of water. Cover and cook for 12 minutes
6. Once cooked, if the gravy looks too dry then add some water and cook for a minute longer while stirring
7. Garnish with coriander and serve 🙂