Oriental Vegetable Curry Video by Tarla Dalal

Viewed 10623 times

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: 10 mins
Cooking Time: 10 mins
Makes 4 servings
Show me for servings

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

Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
Add the mixed vegetables, mix well and cook on a medium flame for 1 minute.
Add the coconut milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the dry powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot with steamed rice.

See step by step images of Oriental Vegetable Curry Or How To Make Oriental Vegetable Curry Recipe

RECIPE SOURCE : Rotis & Subzis