Me and Harry love to eat out. On Friday night, I close down the kitchen and open it only on Sundays. Coffee is the only thing served on weekends.
Friday nights are, well, Friday nights and deserve a break from the routine. Saturdays are for grocery shopping, and after lugging home kilos and kilos of necessary and unnecessary stuff from the supermarket, there won’t be any mood or energy to cook.
Driving in this heat and traffic is hardly a happy venture, so we always end up going to the restaurants nearby. Being a vegetarian, our choices are cramped to one fourth of a page in the menu card. After trying out every single recipe there, the food becomes repetitive and boring. Not to mention that they serve us more oil in one single meal than what we use for the whole week. End result – a very heavy tummy and a very light purse.
Anyway, we found that we are eating more at home than we used to, on weekends, especially after I started this blog. And why should we not – when I am making something as awesome as this Mixed Vegetable Curry at home – healthy, non greasy and ready under 30 minutes?
As part of Blog Hop Wednesdays, I was assigned to Divya’s awesome blog this week. A new blog is assigned to you every alternate week and we have to prepare something from that blog. Kind of a social mingling for blogs and bloggers, as I am seeing so many blogs than I would have otherwise. I went through all the recipes in Divya’s blog and finally zeroed down on her Mixed Vegetable Curry. I have doubled the quantity and made slight variations.
- Mixed Vegetables : 2 cups (Potatoes, Capsicum, beans, carrot, peas etc)
- Onions : 2, chopped fine
- Tomatoes : 2, chopped fine
- Green Chilis : 2, or per taste
- Ginger garlic paste : 2 tsp
- Milk : 2 tbsp
- Almonds/Cashews : 4-5
- Red Chili Powder : 1-2 tsp
- Turmeric Powder : 1/2 tsp
- Coriander Powder : 1-2 tsp
- Salt to taste
- Soak the almonds or cashews in milk. Keep aside.
- Cut the vegetables into 1″ cubes. Cover and microwave for 4-5 minutes or till they are 80% cooked.
- Heat oil in a pan, add the onions, tomatoes,green chillis and the ginger garlic paste. Saute till its completely cooked. Add red chili powder, turmeric powder, coriander powder and salt. Cook for 2-3 minutes. Take off the heat and let it cool slightly.
- Once its cool, add the almonds/cashews along with the milk. Blend everything together.
- In the same pan, bring the ground paste to a boil, add the cooked vegetables and the garam masala. Cover and cook for 4-5 minutes or till the vegetables are done. Check and adjust the seasonings.
- If desired, heat a tsp of ghee in a small pan and add half tsp of cumin seeds to it. Pour it over the vegetable curry before serving.
Please visit Divya’s blog to see the original recipe.
You can skip the cashews or almonds, you will have to substitute the milk with cream/malai for getting a thick gravy.
Restaurant owners in and around: Do not despair, we haven’t stopped going out completely. We remain your faithful customers. Though I love my pots and pans very much, I love being pampered now and then too.