This is the final North Indian recipe. It sounds so easy to make that I had to reread my notes a few times. This mixed vegetable dish can be served with rice or scooped up with chapati. As with the rest of the recipes I’ve posted and will post, this one is vegetarian. If you’d like to throw in some chicken, use your best judgement as to when to add it. Just make sure it’s thoroughly cooked! I hope you’ve enjoyed this recipe series. Stay tuned for South Indian cuisine.
Mixed Veg in Indian Gravy recipe
2 tbsp vegetable oil
1 tsp cumin powder
1 tbsp water, x 2
2 medium tomatoes, chopped
1 head cauliflower, cut into florets
1 raw potato, cubed
1 medium red onion, sliced
4 garlic cloves
1 one-inch cube of ginger
¼ cup water
½ tsp salt
½ tsp red chili powder
½ tsp coriander seed powder
¼ tsp turmeric powder
NOTE: Let cubed potato sit in water for at least 5 minutes while prepping other ingredients.
Step 1: Puree Group A ingredients.
Step 2: Heat oil in pan. When hot, add cumin powder, then the puree and fry. Mix well for 30 seconds. Then add Group B spices. And stir continuously for 30 seconds.
Step 3: When all is mixed well, add 1 tbsp water, then potato cubes. Cover and simmer until potatoes are tender.
Step 4: Add cauliflower and 1 tbsp water, and simmer until cauliflower pieces are tender.
Step 5: Add tomatoes and simmer the mixture on high. Cook until the tomatoes are tender (about 3-5 minutes). Serve hot and enjoy!
This recipe serves 4.