PEPPER CUMIN VEGETABLE CURRY
PEPPER CUMIN VEGETABLE CURRY IS A DELICIOUS AND FLAVORFUL SIDE DISH . IT IS VEGETARIAN AND EGG FREE DISH.
Equipment
- 1 Blender
- 1 Heavy Bottom Pan
- 1 Chopping Board
- 1 Knife
- 1 Spatula
Ingredients
- 4 Nos Medium Sized Potatoes peeled and Cubed
- 250 Gms Green Beans ends trimmed and cut into 2" length
- 2 Tsp Black Pepper Corns
- 2 Tsp Cumin / Jeera
- 1/2 Tsp Coriander seeds / Dhania
- 2 Nos Dried red Chillies
- 3 Nos Red Onions chopped roughly
- 1 Inch Ginger roughly chopped
- 6 Nos Garlic Cloves
- Salt to taste
- 1 Tbsp Oil
- 1 Tsp Turmeric / Haldi
- 1/2 Tsp Kashmiri Red Chilli Powder
- 1 Cup Thick Yogurt without lumps
- 1 Tbsp Finely Chopped Fresh Coriander to garnish
- 1/2 Tsp Dry Mango Powder / Amchur Powder
- 1/2 Tsp Mustard seeds
Instructions
- Heat a tsp of oil in a pan . Slightly roast black peppercorns , jeera , coriander seeds and dry red chilli for a few seconds until you get the aroma .
- Ensure not to burn. Transfer the ingredients on to a plate. I the same pan saute the chopped onions, garlic and ginger until they turn golden brown. Turn off the heat.
- Transfer all the ingredients to a blender and make a smooth paste. Keep it aside.
- Heat the remaining oil in the same pan . Add mustard seeds .Once it splutters add the chopped potatoes and green beans.
- Add salt ,haldi and 1/4 cup water and close the lid. Let is cook for bout 10 mins on medium flame .
- Once the potatoes are well cooked as the grounded spice mix , dry mango powder, red chilli powder and mix well. Add salt if needed.
- Add some more water to adjust the consistency and let it cook for another 10 minutes.
- Now add the yogurt .Mix and let is simmer for a minute or two.
- Turn off the heat. Garnish with fresh coriander and serve.
- Enjoy!!!!!!!!!!!!!!!!!
Notes
- You can add capsicum to this along with green beans and potatoes.
- Adjust the spice mix as per your spice tolerance
- I have used home made yogurt absolutely creamy and lump free.
- Goes well with Rice and Rotis.