Vegetable Curry with Green Masala

Simple quick vegetable curry served with Raita and Pulao.

The Raita is prepared with a mix of finely chopped onions, coriander leaves finely chopped, green chillies finely chopped, salt , pepper and a bit of sugar.

Ingredients

For the green masala

20 grams coriander leaves along with its stem

2 green chillies

Grind to paste with some amount of water

Vegetables

2 carrots chopped

Few french beans chopped roughly

1 big size potato or two small potatoes

Chopped

Method

First add potatoes and bring it to a boil adding a bit of salt, when half done add the carrots and boil for a minute. Then lastly add the French Bean, boil for a minute.

Ingredients

2 onions finely chopped

2 tomatoes finely chopped

1 soup cube

1 cup water

1 tsp ginger garlic paste

Ingredients for the Spice powders

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/4 tsp turmeric powder

Method

1. Heat oil in a pan. Add the finely chopped onions and sauté until lightly browned.

2. Add the tomatoes along with 1 cup of the reserved vegetable stock. Cook until the tomatoes turn soft.

3. Stir in the soup cube and ginger-garlic paste. Mix well.

4. Add all the spice powders and sauté for a minute.

5. Add the green masala paste along with 1 cup water. Cover and cook on medium flame for 1 minute.

6. Add the boiled vegetables and mix well. Add more water if required to adjust the curry to your desired consistency. Simmer for 4 minutes.

Recipe2

Ingredients

For the Green Masala

60 grams coriander leaves (with tender stems)

3 green chillies

Grind to a smooth paste with a little water.

Vegetables

200 grams (3 large) carrots, chopped

200 grams French beans, roughly chopped

2 medium potatoes (or 2 small ones), chopped

Method:

Boil the vegetables with just enough water. Once cooked, drain and reserve the stock for later use.

Base Ingredients

2 onions, finely chopped

2 tomatoes, finely chopped

1 soup cube

2½ to 3 cups water

2 tsp ginger-garlic paste

Spice Powders

2 tsp coriander powder

1 tsp cumin powder

1 tsp pepper powder

1 tsp garam masala powder

½ tsp turmeric powder

Method

1. Heat oil in a pan. Add the finely chopped onions and sauté until lightly browned.

2. Add the tomatoes along with 1 cup of the reserved vegetable stock. Cook until the tomatoes turn soft.

3. Stir in the soup cube and ginger-garlic paste. Mix well.

4. Add all the spice powders and sauté for a minute.

5. Add the green masala paste along with 1 cup water. Cover and cook on medium flame for 1 minute.

6. Add the boiled vegetables and mix well. Add more water if required to adjust the curry to your desired consistency. Simmer for 4 minutes.