Mixed Vegetable Curry
This Mixed Vegetable Curry is a delightful blend of deep-fried vegetables, aromatic spices, and a rich masala base. It’s packed with flavors and perfect to enjoy with chapati, naan, or rice. The addition of Ruchira masalas elevates the taste, making this curry a wholesome and flavorful dish for any meal.
Ingredients:
step by step recipe
01
Deep-fry the diced potatoes, carrots, French beans, and cauliflower florets until golden and slightly crispy. Drain the excess oil and set them aside. Boil the green peas separately and keep them ready.
02
In a large pan, heat 2 tablespoons of oil. Add a bay leaf, cardamoms, cumin seeds, cinnamon, and cloves. Sauté until aromatic, then add chopped onions and cook until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
03
Add chopped tomatoes and cashews, cooking until the mixture thickens. Stir in Ruchira Turmeric Powder, coriander, cumin, and Ruchira Red Chili Powder. Cook the spices for a minute, adding water if needed to prevent sticking.
04
Add the fried vegetables and boiled green peas. Stir in Ruchira kasuri methi, Ruchira Garam Masala Powder, and green chilies. Simmer for 5-7 minutes. Garnish with coriander leaves, butter, and add salt to taste before serving.
