Mixed Vegetable Curry
- 1 large onion quartered
- 3 medium-sized tomatoes quartered
- 2 green chilies (reduce if you want less heat)
- 5 cloves garlic
- 1" piece of ginger
- 3 tbsp vegetable/ canola/ sunflower cooking oil
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder (optional)
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 500 gms chunky, mixed frozen vegetables - for example, cauliflower, broccoli, beans, corn,
- Salt to taste
- 4 tbsp thick unsweetened yogurt (must not be sour), whisked till smooth
- Chopped fresh coriander to garnish
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- Thaw the vegetables completely. I like to do this by setting them out on a plate for some time. You could thaw them in the microwave but I find that this makes them mushy.
- While the vegetables are thawing, put the quartered onion, tomatoes, green chilies, ginger, and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.
- Heat the cooking oil in a deep pan on medium heat. When hot, add the above mixture and all the powdered spices including the garam masala.
- Stir and fry/ sauté till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning. You may even need to sprinkle some water every now and then to prevent the masala from sticking and burning.
- When the masala is done (as above), add the mixed vegetables and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the vegetables are tender but not pulpy/ overcooked. Remove from heat and stir in the yogurt till fully blended.
- Garnish with chopped fresh coriander and serve with Jeera Rice, plain rice, hot Chapatis or Parathas!
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