Here's a quick and easy mixed veg curry recipe that's perfect for a healthy weeknight dinner or a simple veggie side dish. This is an Indian and Pakistani curry that's vegan by nature and absolutely delicious!
Mixed Vegetable Curry
The mixed vegetable curry is called "Aloo Matar Gajar" in Urdu and Hindi, which directly translates to "potatoes, peas and carrots".
Indian and Pakistani dishes are often creatively named after the list of ingredients. So aloo palak is potatoes and spinach, aloo gobi is potatoes and cauliflower, aloo keema is potatoes and ground beef, and so on.
Ingredients
This is a humble and flexible dish that requires simple ingredients:
- Staples like onions, tomatoes, garlic, ginger, green chillies, and a handful of spices.
- Potatoes, Peas, and Carrots (Aloo Matar Gajar) - The trifecta I grew up with, but feel free to use any veggies you like or have on hand.
- Potatoes: The way you dice them affects the cooking time. If you cut them into smaller cubes, you will reduce the cooking time accordingly.
- Peas - I use frozen peas and add them along with the rest of the veggies. If you want them to cook a little less, add them just before covering to cook.
- Carrots - Carrots add a nice flavor to this dish. Depending on the size, I either cut them in half or cut them in half and then slice them.
- Dried Fenugreek Leaves (Kasuri Methi). This is the finishing touch ingredient that elevates this recipe from "yummy curry" to "wow my kids can't stop eating their veggies." Go to your local South Asian store or order online.
How To Make Mixed Vegetable Curry
To make mixed vegetable curry, start by sautéing the onions until lightly browned. Add the garlic and ginger and continue to sauté for a minute.
Next add the remaining ingredients and sauté for a few minutes. Reduce the heat and cover to allow the veggies to simmer in their own juice.
That's really all there is to it. Garnish with dried fenugreek (methi) and coriander, if you like. Stir, serve and eat!
Tips
I firmly believe that when the right techniques and fresh ingredients are used, the simplest of dishes can become unforgettable. Here are my simple tips for preparing this curry:
- It is better to let the vegetables cook in their own juice. That means we don't add water here unless absolutely necessary.
- Use a non-stick pan or skillet to avoid burning.
- The beauty of this dish lies in its simplicity, and simplicity often comes with quality. Try to find organic vegetables, especially carrots. I find them juicier and sweeter than the traditional ones.
The Quantity Of Ingredients
- 3 tablespoons (44 ml) olive oil
- 1 small to medium onion, finely chopped
- 4 garlic cloves, crushed
- ½-inch piece of ginger, crushed
- 1 (~120g) medium tomato, chopped
- 1 small green chile, chopped
- 3-4 (~1 cup) baby carrots, peeled (if needed) and sliced ~1/3" thick
- 1 cup (145g) frozen peas
- 1 (~250-280g) medium to large russet potato, peeled and diced into 1-inch pieces
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon of turmeric powder
- 1/4 teaspoon red chili powder, or to taste
- 3/4 teaspoon table salt or sea salt, or to taste
Garnishing
- 1 tablespoon dried fenugreek leaves (kasuri methi), lightly crushed between your hands
- 1 tablespoon coriander leaves (optional, for garnish), chopped
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