Oriental Vegetable Curry Video by Tarla Dalal

Oriental Vegetable Curry Video by Tarla Dalal

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The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one.




Recipe Description for Oriental Vegetable Curry Or How To Make Oriental Vegetable Curry Recipe

Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 1/4 cups chopped and boiled mixed vegetables (carrots , french beans and green peas)
1 cup coconut milk (nariyal ka doodh)
3 tbsp oil
salt to taste

To Be Ground Into A Smooth Paste (using Little Water)
1/2 cup roughly chopped onions
5 tbsp roughly chopped coriander (dhania)
4 green chillies , roughly chopped
4 garlic (lehsun) cloves
12 mm ( 1/2") ginger (adrak)
1/2 tsp lemon juice

To Be Ground Into A Dry Powder
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms (ealichi)
2 tsp nutmeg (jaiphal) powder

For Serving
steamed rice (chawal)

Method
  1. Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
  2. Add the mixed vegetables, mix well and cook on a medium flame for 1 minute.
  3. Add the coconut milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  4. Add ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Add the dry powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve hot with steamed rice.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook

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