Vegetable Curry

Vegetable Curry ingredient list

Ingredients	Quantity
Mixed Vegetables	2 cups (Carrots, Cauliflower, Potatoes, Peas, and others)
Onion	1 large, chopped
Tomatoes	2 medium-sized, chopped
Fresh Coriander	2 tablespoons, chopped
Ginger-Garlic Paste	1 tablespoon
Oil	3 tablespoons
Garam Masala	1/2 teaspoon, tempered in olive oil for crunchiness
Coriander Powder	1 teaspoon
Turmeric Powder	1/2 teaspoon
Red Chili Powder	1 teaspoon
Salt	To taste
Hot Water	1/2 cup

Vegetable Curry Recipe: Step-by-Step Detailed Recipe

Material:

1. Vegetables:

2 cups mixed vegetables (carrots, cauliflower, potatoes, peas, and other required vegetables from the crop)

2. Onion:
1 large, chopped

3. Tomato:
2 medium-sized, chopped

4. Green Coriander:
2 tbsp, chopped

5. Ginger-Garlic Paste:
1 tablespoon

6. Oil:
3 tbsp

7. Hot Spices:
1/2 tsp, golden crisp in olive oil

8. Coriander Powder:
1 tsp

9. Turmeric Powder:
1/2 tsp

10. Red chili powder:
1 tsp

11. Salt:
according to taste

12. Hot Water:
1/2 cup

Practical Instructions:

1. Step 1: Preparing the Vegetables
Wash and cut the vegetables thoroughly. Cut carrots, potatoes, and cauliflower into small pieces.

2. Step 2: Tempering in Oil
Heat oil in a pan. Add garam masala and fry till it turns golden.

3. Step 3: Onion-Ginger-Garlic Paste
Add the chopped onion to the tempering and fry it until it turns golden. Now add the ginger-garlic paste and fry.

4. Step 4: Add Tomatoes
Add chopped tomatoes to the onion-ginger-garlic mixture and cook them until they become soft.

5. Step 5: Add spices
Now add coriander powder, turmeric powder, red chili powder, and salt. Mix well.

6. Step 6: Add vegetables
Add prepared vegetables and mix well.

7. Step 7: Add hot water
Add hot water and heat the vegetables slowly.

8. Step 8: Put on SIM
Once the vegetables start boiling, reduce the flame to simmer, cover, and cook on low heat for 15-20 minutes.

9. Step 9: Serving
Garnish the hot vegetable with green coriander and serve it with rice or roti.

With this amazing vegetable curry, your family

Vegetable Curry Nutrition value

Example Vegetable Curry Nutrition Table (per 100 grams):

Ingredient	Calories	Protein (g)	Fat (g)	Carb (g)	Fiber (g)	Vitamin C (mg)	Vitamin A (IU)	Calcium (mg)	Iron (mg)
Potatoes, boiled	87	2.0	0.1	20.0	1.8	19.7	0	12	0.8
Tomatoes, raw	18	1.0	0.2	3.9	1.2	13.0	1025	11	0.5
Cauliflower, raw	25	1.9	0.3	5.0	2.0	48.2	0	22	0.3
Onions, raw	40	1.1	0.1	9.3	1.7	7.4	0	23	0.2
Garlic, raw	149	6.4	0.5	33.1	2.1	31.2	9	181	1.7
Peas, boiled	81	5.0	0.4	14.5	5.1	13.2	764	25	1.2
Coconut milk	230	2.3	24.0	2.8	0.3	0.9	0	16	2.0
Vegetable oil	884	0.0	100.0	0.0	0.0	0.0	0	0	0.0
Spices and Seasonings	Varies	Varies	Varies	Varies	Varies	Varies	Varies	Varies	Varies

 

Note: Please note that these values are general estimates and can vary based on the specific ingredients and quantities used in your dhokla recipe. It’s always a good idea to refer to the nutritional information on specific product packaging or calculate based on your recipe for more accurate values.