curries and gravies



Onion – 1 big
Garlic – 8 to 10 pods
Ginger – 1 inch piece
Beans – 4 or 5
Carrot – 1
Peas – ½ cup
Potato - 1
Salt – to taste
Oil – 2 tbsp
Coriander leaves – a handful
Mint leaves – a handful
Green chillies – 2 or 3
Coconut milk -  1 cup
Bay leaf - 1
fennel seeds - 1 tsp
cinnamon - 1 inch piece


Take coriander, mint leaves green chillies, garlic and ginger in a blender and make a smooth paste.

Heat a pan and  2 tbsp of oil and add bay leaf, fennel seeds and cinnamon. Add chopped onions and fry till they turn transparent.

Now add ground paste.

Cube the vegetables and boil with enough water and salt till tender but not mushy.

Add the boiled vegetables to the gravy and check for salt and bring it to a boil.

Add coconut milk and simmer for 2 mins.

Serve hot with phulka, roti or any flat bread.

After adding coconut milk do not boil for more time.
If your coconut milk is too thick then add little water to your required consistency.
I have added only carrots, potatoes and peas.
You can add your favourite veggies.
I have added only one chilly as we like less spice. If you need you can adjust according to your taste buds.

related  recipes

gobi peas cury                               veg kolhapuri

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