Ingredients :
  • 1 tbsp - oil
  • 1 - onion, finely chopped
  • 3/4 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1 tsp - coriander powder
  • 250 g - mixed vegetables (1 - small beetroot, 1 - potato, 5 - French beans and 1 - carrot) or any vegetables of your choice (green peas, paneer, cauliflower), cut into 1/4 inch cubes
  • 1/2 tsp - Tamarind paste or 1 tsp Tomato puree
  • 1/2 tsp - salt (1/2 to 3/4 tsp)
  • 1 cup (100 ml) - water
  • 1/2 tsp - Garam Masala powder
  • 2 tsp - fresh Cream
  • 1 tsp - chopped Coriander leaves


How to Make Creamy Vegetable Curry :
  1. Dilute red chilli powder, turmeric powder and coriander powder in 2 tsp water. Keep aside.
  2. Boil vegetables separately (or microwave high for 4 minutes 30 seconds).
  3. Heat oil in a frying pan. Add chopped onions and fry till golden colour.
  4. Add diluted red chilli powder, turmeric powder and coriander powder.
  5. Mix well and stir well for 2 - 3 minutes or till the raw smell goes.
  6. Add boiled vegetables and saute well.
  7. Add tamarind paste or tomato puree, salt to taste and 100 ml (1 cup) water. Cover with a lid and cook on a low to medium heat for 10 minutes or until the gravy slightly thickens. Switch off the heat.
  8. Sprinkle garam masala powder.
  9. Add 2 tsp fresh cream. Mix well (do not boil again).
  10. Sprinkle chopped coriander leaves and serve with rotis/pulav.