Gravy or kurma is a dish originating in South Asia. Meat or vegetable based gravies are usually done. Both will perfectly suit chapati, roti, parota, dosa. You can try out this recipe with soft chapatis.

Vegetable Gravy Recipe

Ingredients Needed

  • Carrot – 1 chopped
  • Beans – 5 chopped
  • Peas – a handful
  • Potato – 1 chopped
  • Maze (or) Kalpasi – 1
  • Jeera (or) Cumin seed – 1/2 teaspoon
  • Big Onion – 1 chopped
  • Tomato – 1 chopped
  • Mint leaves – 1 tablespoon
  • Ginger Garlic Paste – 1 teaspoon
  • Red Chilly Powder – 1/2 teaspoon
  • Turmeric Powder – 1/4 teaspoon
  • Curd (or) Lemon Juice – 1 teaspoon
  • Kasoori Methi – A pinch
  • Oil & Ghee – 3 tablespoon
  • Salt & Water – As Needed

To Grind

  • Grated Coconut – 1//3 cup
  • Green Chillies – 2 nos
  • Fennel Seeds – 1/2 teaspoon
  • Cinnamon – 1 inch
  • Cloves – 2 nos
  • Cardamom – 1 no
  • Fried Gram Dal – 2 teaspoon
  • Cashewnuts – 4 nos
  • Poppy Seeds – 1/2 teaspoon

Method of Preparation

In a blender jar, add all the ingredients given under the “to grind” list. Grind the ingredients into a smooth paste by adding little amount of water and keep it aside.

1

Heat a pressure cook. Add oil & ghee on it. Put bay leaf and kalpasi and saute for few seconds. Then add cumin seeds, chopped onions, ginger garlic paste and saute for few minute till the raw smell of onion and ginger garlic paste goes off.

Next, add mint leaves and chopped tomatoes and saute it till tomato becomes smashed.

After the tomatoes get smashed and leave oil, add turmeric powder, red chilly powder, garam masala, salt and grounded paste present in the blender. Keep the flame in medium add saute the masalas till the raw smell goes.

Finally, add all the chopped vegetables and peas to it and mix well so that the vegetables gets coated in masalas. Now add 1.5 cups of water, kasoori methi, and curd to the vegetables in the cooker. Mix well, and cover the cooker with lid and cook the vegetables for about one whistle in low flame.

Vegetable Gravy will be ready to be served with chapati, roti, parota and even for dosa.

Vegetable Gravy Recipe

Notes

  • You can also half cook the vegetables before the process, drain the water and add the vegetables.
  • The drained vegetable stock can be added to the gravy instead of water.
  • Cooking with half cooked vegetables means no need to pressure cook the vegetable.
  • Add water to the gravy according to the consistency you need.
  • Vegetables like cauliflower, turnip, fresh butter beans, fresh soya beans can also be added.
  • Avoid beetroot for this recipe. It will alter the color of the gravy.