Simple, colourful & full of flavours!
Made with everyday veggies, paneer, and a rich besan-curd masala, this Mixed Vegetable Curry is the perfect balance of crunch, creaminess & spice. 🌿🥘
Pair it with roti, rice, raita & salad for that wholesome homely comfort meal. 💛
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🥗 Ingredients:
• Vegetables
• 1 potato – peeled & chopped
• 1 onion – chopped
• 1 capsicum – cut into cubes
• 1 carrot – chopped
• 6–7 beans – chopped
• ½ cup cauliflower – florets
• 100 g paneer – cut into small cubes
• 2 onions – finely chopped (for gravy)
• 2 tomatoes – ground/chopped
• 1 tsp ginger-garlic paste (or crushed)
• Whole spices
• 2 bay leaves
• 2 dry red chillies
• 1-inch cinnamon stick
• 3–4 cloves
• 2 cardamoms
• 1 tsp cumin seeds
• Powder spices & masalas
• ½ tsp Kashmiri red chilli powder (for veggies)
• ½ tsp salt (for veggies)
• 2 tsp Kashmiri red chilli powder (for gravy mix)
• ½ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp chaat masala
• ¼ tsp garam masala
• 1 tsp salt (for gravy)
• 1 tsp kasuri methi (dried fenugreek leaves)
• Other
• 3 tbsp gram flour (besan)
• ½ cup curd
• Oil (as required)
• Fresh coriander – chopped
• 1 green chilli – chopped
• Grated paneer – for garnish
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To make this delicious mixed vegetable curry, first peel and chop potato, carrot, beans, cauliflower, capsicum, and onion. Soak the potato pieces in water to prevent blackening. Heat oil in a pan and fry the potatoes for 7–8 minutes, then add the remaining vegetables and sauté for another 5–7 minutes with a little salt and Kashmiri red chilli powder. Cook them till about 60% done so that the crunch remains, then remove and keep aside. In the same pan, lightly fry paneer cubes with salt and Kashmiri chilli powder and keep aside. For the gravy, heat oil and add bay leaves, dry red chillies, cinnamon, cloves, cardamom, and cumin seeds. Once aromatic, add chopped onions and fry till pink, then add crushed ginger-garlic and cook till golden. Meanwhile, make a smooth paste by mixing gram flour with Kashmiri red chilli powder, cumin powder, coriander powder, chaat masala, garam masala, and water. Add this mixture to the onions, stir continuously on low flame, and cook for 2–3 minutes with little water. Next, add ground tomatoes and cook till oil separates, then mix in curd and cook for 7–8 minutes until the masala turns rich and fragrant. Now add the half-cooked vegetables with salt, mix well, cover, and cook for 8–10 minutes. Finally, add the fried paneer, kasuri methi, chopped coriander, green chilli, and a garnish of grated paneer. Your rich, creamy and flavourful mixed vegetable curry is ready to be enjoyed with roti, rice, raita, and salad.
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