BM #112 : Week 3, Day 1
Theme : A-Z Curries

Like I mentioned last week, we have been shopping exclusively from Costco for the last two months. So the vegetable choices have been mainly limited to tomatoes, spinach, carrots, potatoes, beans and peppers. Thankfully for this curry, that combination of vegetables work pretty well. Paneer would also be a good addition to this curry, but I skipped since I didn’t have any.

This curry involves making of the base tomato gravy first and then mixing it with cooked vegetables. I usually cook a double batch of the gravy, that way I will have some extra in the fridge to whip another batch quickly. It pairs well with both rice (plain basmati or jeera rice) and roti. You can try steaming the vegetables too.

Read on for the recipe

Ingredients:

For the gravy:

• 2 tablespoons oil / ghee
• 2 cloves, optional
• 1” piece cinnamon stick, optional
• 1 medium onion, chopped
• 2” piece ginger, minced
• 2 cloves garlic
• 3 green chilies or per taste
• 3 dried Kashmiri red chilies
• 4 big tomatoes, chopped
• 15 cashews/ walnuts/ almonds
• Salt to taste

For the curry :

• 2 tablespoons ghee/oil
• 1 teaspoon jeera
• 1/2 teaspoon turmeric powder
• 1 medium green pepper , cut into finger long thin slices
• 1 medium yellow pepper, cut into finger long thin slices
• 1 medium red pepper, cut into finger thin long slices
• 10-12 green beans, cut into finger long thin slices
• 1 medium carrots, cut into finger long thin slices
• 1 medium potato, cut into finger long thin slices
• salt to taste

Method:

1. For the tomato gravy, heat oil or ghee or butter In a pan. Add the cloves and cinnamon stick, if using. Add the chopped onions along with minced ginger, garlic and green and red chilies . Sauté until the onions turn pink. Add the nuts of your choice.
2. Add the tomatoes and cook until it comes to a boil. Reduce heat, Cover and cook for 8-10 minutes until the tomatoes are cooked completely. Remove from heat. Let it cool completely and grind into a fine paste. Set aside.
3. While the tomatoes are cooling, prepare the curry. Cut all the vegetables into long thin slices like French fries.
4. Heat oil/ghee/butter in a pan. Add jeera seeds and once it crackles, add the vegetables, one at a time. Add turmeric powder and salt as needed.
5. Mix everything carefully and cover and cook until the vegetables are done. You might want to sprinkle some water if it’s too dry.
6. Once the vegetables are cooked, add the ground paste. Add half the paste first and then proceed to add the rest depending on how the curry looks. You needn’t add all the gravy if you want the curry to be a little on the dry side. Taste test and adjust seasonings if needed. Serve with Roti or rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week