Rich Mixed veg Gravy Curry for Bagara Rice, Roti, Chapathi, and Poori

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 Super simple, yet lip-smacking and totally delicious mixed veg gravy curry, better than restaurants and without using cream.. with detailed, video and step-wise picture recipe! Serve as a side dish for any Indian bread, and super combination for Bagara rice – it is perfecto!

Learned this recipe from one of my best friends so many years ago. Since then this was our most favorite gravy for many years.. then few other gravies added into the list eventually. Being vegetarians, we have lots of veggies in our diet. I am a huge fan of recipes that are easy to make and can be altered based on what I have in my kitchen.

This curry recipe is quite simple. All you need are 2 to 3 basic veggies we always have in the kitchen and a few basic spices. We are not gonna use any whole spices or cream or milk. This recipe doesn’t call for paneer but if you like some variation, you can add.

Serving Suggestions

This curry goes well with many things like chapathi, roti, poori, phulka, laccha paratha, cheese naan, any paratha, fried rice, bagara rice. Try it with anything, the taste is out of the world!

Most of the time I double the measurements and make this curry which will be enough for both bagara rice or plain fried rice and poori or paratha.

Storage and Leftovers

Store any leftovers in the refrigerator for 1 to 2 days. Reheat in a pan or microwave before serving.

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If you’ve tried this Rich Mixed Veg Gravy Curry recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Rating: 5 out of 5.

How to make Rich Mixed Veg Gravy Curry

PREP TIME: 15 MINS

COOK TIME: 20 MINS

TOTAL TIME: 35 MINS

COURSE: SIDES/CURRIES

CUISINE: SOUTH INDIAN

SERVES : 4-5

Ingredients

carrots -2 or 1 cup chopedcashew nuts – 1/4 cup
potato – 1 big, cubedred chilly powder – 1-2 tsp (for spicy – 2 tsp)
peas – 1/4 cupsalt – 1 tsp
onion – 1.5, md or 1 cup – chop cubescoriander powder – 1 tsp
tomatoes – 2ginger garlic paste – 1 tsp
coconut – 1/4 cup, fresh or dryturmeric – 1/4 tsp
water – 1.5 – 2 cupsoil – 5 tbsp

Instructions

  1. Chop carrots into 1″ pieces, potatoes into cubes.
  2. In a blender jar add 1/4 cup fresh coconut and 1/4 cup cashew nuts and grind to coarse paste.
  3. Now add 1 cup diced onion, 1 tsp red chilly powder, 1 tsp salt, 1/2 tsp turmeric, 1 tsp coriander powder, 1 tsp ginger garlic paste (or ginger and garlic) and 1/2 cup water. Blend to a corse paste (dosa batter consistency).
  4. Heat a pan with oil, then add the ground paste. Saúte the onion cashew coconut paste until the raw smell gone or oil floats on top. Stirring occasionally. It’s better to close the lid as the gravy may splash out.
  5. Now add carrot and potato pieces along with a cup of water. Mix and close the lid. Cook on medium till the potatoes are half cooked, around 10 mins.
  6. Next add tomatoes and peas, adjust the water to the desired consistency. Mix and close the lid. Stir occasionally. Cook till all the veggies become soft and till oil floats on top.
  7. Taste and adjust salt or chilly powder. You may add 1 tsp kashmiri red chilly powder to get good color to the gravy.
  8. Turn off the flame and garnish with cilantro.
  9. Serve hot with bagara rice, roti, chapathi, poori or any paratha or naan.

Tips

  1. This curry can also be cooked in the pressure cooker or in an instant pot. (I like the taste this way)
  2. Ginger garlic paste can be substituted with ginger and garlic.
  3. You may add little paprika powder for the color or use kashmiri red chilli powder for the nice color.
  4. You may add fried paneer at the end if you wish but not necessary.

Step by step photo instructions

  1. Chop carrots into 1″ pieces, potatoes into cubes.

2. In a blender jar add 1/4 cup fresh coconut and 1/4 cup cashew nuts and grind to coarse paste.

3. Now add 1 cup dice onion, 1 tsp red chilly powder, 1 tsp salt, 1/2 tsp turmeric, 1 tsp coriander powder, 1 tsp ginger garlic paste (or ginger and garlic) and 1/2 cup water. Blend to a corse paste (dosa batter consistency).

4. Heat a pan with 5 tbsp oil, then add the ground paste. Saúte the cashew coconut paste until the raw smell gone or oil floats on top. Stirring occasionally. It’s better to close the lid as the gravy may splash out.

5. Now add 2 sm carrots, cut in 1″ pieces and 1 big potato pieces cut into cubes along with a cup of water. Mix and close the lid. Cook on medium till the potatoes are half cooked, around 10 mins.

6. Next add tomatoes and peas, adjust the water to the desired consistency. Mix and close the lid. Stir occasionally.

7. Taste and adjust salt or chilly powder. Cook till all the veggies become soft and till oil floats on top. You may add 1 tsp kashmiri red chilly powder for a nice color to the gravy.

8. Turn off the flame and garnish with cilantro.

9. Serve hot with bagara rice, roti, chapathi, poori or any paratha or naan.

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @sirisfoodlab

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