Vegetable Curry (Indian Style)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Make the cashew cream first if not using coconut milk: soak the whole cashews in half a cup of hot water for 15 minutes, then grind them with the soaking water in a small grinder to a smooth puree, adding more water if needed.
2. Heat the oil in a hot pan. Add the whole spices and curry leaves if using.
3. When they begin to sizzle, add the onions and green chili and saute until golden.
4. Add the ginger garlic paste and saute for a minute.
5. Lower the heat, stir in the ground spices, then add the tomatoes.
6. Saute until the tomatoes cook down and start to release oil.
7. Optionally add the cashew cream or coconut milk, reserving 2 tablespoons for garnish.
8. Add all the vegetables and saute on medium-high heat for 2 to 3 minutes. Pour in half of the hot water and mix well.
9. Cover and cook on medium heat until the vegetables are fork tender, adding more hot water only as needed.
10. Taste and add more salt and garam masala if needed. Crush the kasuri methi in your palms and sprinkle it over.
11. Garnish with chopped coriander leaves and the reserved cashew or coconut cream. Serve with basmati, coconut, jeera or turmeric rice, chapati, roti or naan.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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