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
Method:
- 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
- Add the onions and tomatoes. Saute for five minutes
- Add the ketchup and mix well
- Add the masalas, brown sugar and salt. Saute well for 2 minutes
- 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
- Once cooked, if the gravy looks too dry then add some water and cook for a minute longer while stirring
- Garnish with coriander and serve 🙂