Mixed Vegetable Curry

I love eating wet/gravy curries either with rice or roti. But few curries are too cumbersome to prepare and take a long time, which is what I dont have in the morning rush hour.
 Coconut milk is my best friend here giving all curries a rich flavour and making the curry delicious.
So my recipes of gravy curries with coconut milk gravy is very simple and easy to prepare . This recipe uses multiple vegetables but can also try with any vegetable of choice or multiple combinations.

I prepared this for combination to eat Sponge Dosa . One might wonder if they are combination at all but it worked beautifully and I would always try sponge dosa with this curry. 
This curry can also be had with rice/roti/ any dosa.

Recipe:

Ingredients:

Potato - 2
cauliflower - 1/4
tomato - 1 big
carrot - 1
green peas - 1/2 cup
onion - 1
green chillies - 2

coconut milk - 1/4 cup
cashews - 10

cumin seeds - 1/4 tspn
ginger garlic paste - 1 tspn
garam masala - 1/4 tspn
coriander powder - 1/2 tspn
amchur - 1/4 tspn
chilli powder - 1/2 tpsn

oil - 2 tbspn
water as needed for cooking.

Procedure:

• Cut all vegetables into medium sized pieces.
• finely chop green chillies and long slit cut onions.
• In a wok add oil and once heated add cumin seeds.
• add cashwes, green chillies and fry it till cashews are roasted.
• add onions and ginger garlic paste and fry till translucent.
• Add tomatoes and little salt and fry till tomatoes are cooked.
• Add the remaining vegetables and all the masala powders, salt and fry it.
• Add water till the vegetables are drowned and cook with close lid in high flame for 15 minutes till they are cooked.
• Add coconut milk and cook it for another 10 minutes.
• Adjust salt or chilli powder as per taste.
• Alternative option: add all vegetables ,coconut milk and cook in pressure cooker.

Baigan ka Bharta

Ingredients:

Aubergine - 1 large
onions- 1
tomato -1
coriander leaves finely chopped - 1tbspn
green chillies - 2 finely chopped

for seasoning
bengal gram - 1 tbspn
mustard seeds - 1tspn
cumin seeds - 1 tspn
salt
oil - 2 tbspn

Procedure::

Clean the aubergine and heat it directly over stove/fire or you can smoke it.Change the positions to cook all sides. The skin might be slightly burnt but this is hows its supposed to be.Keep it aside for 5 mins before peeling the skin.
After peeling the sin slightly mash it with some pieces visible.

Add oil in a wok and add bengal gram,mustard,cumin seeds and green chillies. after the mustard seeds start to splutter add onions and fry till transluscent. add tomatoes and salt and cook with closed lid for 5 mins. add the mashed aubergine and coriander leaves and mix it well and cook for 2 mins.

This can be had as side dish either with chapati/roti/rice.

Palak Paneer

Palak/Spinach has been one of the favourite veggies to eat.Its really healthy and tasty. Palak paneer is an alltime classic dish which is served in every restaurant.

Ingredients:

Palak - 1 bunch

onions - 1

tomato - 1

paneer - 1 cup

garlic - 5 pods

ginger - 1 tspn

cashew - 5-6

green chillies - 3

Masala powders

salt - to taste

amchur - 1 tspn

garam masala - 1tspn

coriander powder - 1 1/2 tspn

cream/coconut milk - 1 tbspn

Procedure:

Clean the spinach and chop them.

finely chop the onions tomatoes and chillies.

In a wok add little oil and add green chillies, onions, cashews, garlic and ginger. Once slightly cooked add tomatoes and palak.

add a pinch of salt and mix it well.

Cover with a lid and let it cook for 5-8 mins in low- medium flame.

Once its cooked blend everything into a green smooth paste and keep aside.

Boil 2 cups of water and once boiled keep the boiled water aside and add paneer to it. This can be done paralelly while making the spinach paste.

In a wok add little oil and add the spinach paste add little water to come to the right consistency.

add all the masala powders and mix it properly.

add the paneer and let it cook with paneer for 10 mins in medium flame. 

add cream/coconut milk at the end and let it cook for 5 mins .

Dum Aloo

Ingredients:

15 small Potatoes, boiled in salted water
1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
Salt

Directions:
step-1
Peel boiled potatoes and prick them with a fork.
step-2
Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
step-3
Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.
step-4
Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
step-5
Add dry mix powder (prepared in step 3) and sauté for a minute.
step-6
Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.
step-7
Stir continuously for 2-3 minutes or until oil starts to separate.
step-8
Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.
step-9
Add 3/4 cup water and bring it to boil.
step-10
When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
l_step
Garnish punjabi dum aloo with coriander leaves, serve hot.
Tips and Variations:
Deep-fry raw potatoes instead of shallow frying boiled potatoes for a change in texture.
Use groundnut oil for aromatic flavor.
Make sure that curd is not sour otherwise curry will taste sour.
Taste: Nice aroma of spices with a touch of kasuri methi and curd based gravy.
Serving Ideas: Most of the Punjabi curries are main course food items and this curry is no exception. Serve it with any of Amritsari kulcha, butter naan, tanduri roti, lachha paratha or steamed rice for lunch or dinner.

Aloo kaju masala (Potato cashewnut curry)

A simple yet rich curry dish to accompany your roti or enhance your rice. If you loved eating kaju curries in restaurant try this and you would now love to make it at home instead.
If you are diet conscious then make sure to reduce ghee and oil. 

Ingredients:

Potatoes - 2
cashewnuts - 5 tbspn
onions - 2
tomatoes -2
garlic -10 pods
ginger - 1 small
cinnamon stick - 1
garam masala - 1 tspn
coriander powder - 1tbspn
ghee - 1 tbspn
oil - 2 tbspn

baby potato roast curry

Ingredients:

baby potatoes – 1/4 kg
salt
chilli powder
cumin seeds
mustard seeds.
oil – 2 tbspn

procedure:

wash the baby potatoes and boil them till almost boiled. dont boil in pressure cooker the potatoes might become soft.boil it separately on stove.

after cooled peel the potatoes.

in a wok add oil and add cumin and mustard seeds.
after it splutters add the baby potatoes and fry till roasted. keep stirring the potatoes by keeping the stove in medium flame. once it starts roasting add salt and chilli powder and mix well.

fry till roasted.

this can be had as dry curry with any rice or roti.

Aloo Pasanda curry

Ingredients:

potato - 4
tomato -1
onions- 2
coconut milk - 1/4 cup
ginger garlic paste/chopped - 1 tbspn
cumin seeds - 1 tspn
turmeric powder- 1/2 tspn
green chillies- 2
red chilli powder - 1/4 tspn
oil- 2tbspn
water
salt - 1/2 tspn as per taste

Achari bhindi

Ingredients

Lady's finger (Okra) - 250 gms
ginger garlic paste - 1 tbsp
chilli powder- 1 tsp
turmeric powder - 1/4 tspn
salt to taste
oil - 1 tbspn
coriander leaves

For the masala
1/2 tsp mustard seeds (rai)
1/4 tsp fenugreek seeds (methi)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup sliced onions
1 tsp ginger-garlic paste
1 tsp chopped green chillies
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp Garam Masala
1/2 tsp dry mango powder (amchur)
1/2 cup yoghurt
can add ( 1/2 tsp fennel seeds (saunf), 1/2 tsp onion seeds (kalonji))