When it comes to vegetable cauliflower, potatoes, carrots, and peas are the main vegetables for vegetarians. Whenever we make a feast or cook for any special occasion or pooja days these vegetables are most.
Mix vegetable curry with sambar will be one of our favorites in my family when it comes to a vegetarian menu. On a relaxing weekend when we want to cook a vegetarian menu this can be an excellent dish.
You can use any kind of vegetable like broccoli, big size cut cabbage, sweet potatoes, panner cubes, boiled plantain, and radish, etc...
Ingredients
You can use any kind of vegetable like broccoli, big size cut cabbage, sweet potatoes, panner cubes, boiled plantain, and radish, etc...
- Cauliflower - 1/2 flower(Cut Into Medium Size Florets)
- Carrot -1 Large size (cut into medium size pieces)
- Peas - 1 1/2cup
- Potato - 3 to 4nos(cut into medium size pieces)
- Fennel seeds - 1heaped tbsp
- Onion - 1large size(chopped)
- Green chili - 2nos
- Ginger-garlic - 1heaped tbsp
- Turmeric powder - 1 1/2tsp
- Chili powder - 1heaped tbsp
- Coriander powder - 1 1/2 heaped tbsp
- Garam Masala - 1tsp
- Salt to taste
- Oil as needed
- In a nonstick pan add a few tbsp of oil and saute the cauliflower florets till they are roasted 1/2 done and keep it aside.
- Then add the chopped potatoes, saute till roasted 1/2 done.
- After the potatoes are 1/4 done add the chopped carrots and peas and roast them as well. Keep all the roasted vegetable aside
- Heat oil in the same non-stick pan and splutter the fennel seeds and green chilies.
- Then, add the chopped onions and saute until translucent keeping the flame in medium-high.
- Add the ginger-garlic paste, salt, and turmeric powder to the translucent onion and saute for 3 to 4 minutes.
- Now, add the pan-roasted vegetables to the onion mixture and mix well with the onion, ginger-garlic mixture and cook for 5 mins.
- Then, add the chili powder, coriander powder, and garam masala, mix well and cook the curry in open pan and in medium flame about 5 minutes more.
- Serve with Plain rice, chapati, curd rice.
Cooking Tips
- Do not overcook the vegetable. Every vegetable should retain its shape.
- You can use any kind of vegetable like broccoli, big size cut cabbage, sweet potatoes, panner cubes, boiled plantain, and radish, etc...
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