Vegetable Gravy with Coconut Milk
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1 onion
- 3 Tomatoes
- 1 carrot
- 5 Beans
- 20 Cauliflower florets
- 2 Potatoes
- 1/2 capsicum
- 10 Mushrooms
- 5 Babycorn
- 1tbsp finely chopped ginger garlic pieces
- 200ml coconut milk
- 1/2tsp salt
- 1/2tsp turmeric
- 1/2tbsp Kashmiri Red Chilli Powder
- 1/2tbsp Coriander Powder
- 1/2tbsp MDH Kitchen King Masala
- 1/4cup Frozen Green Peas
- 1tsp Crushed Kasuri Methi Leaves
- 1/2cup water
- 2tsp Oil
Instructions
- Heat oil in a pan. Add onions, tomatoes, ginger garlic pieces. Saute for a minute. I used my Pressure Pan for making this gravy. You can use any other pans of your choice.
- Add turmeric, chilli powder, coriander powder. Keep sauteing for few more minutes. You will see tomatoes getting cooked and a thick onion tomato paste is almost ready
- At this stage add the remaining veggies & mix everything together. Add 1 cup of water and close the pan
- Let the veggies get cooked for 10-12 minutes. Keep the heat in medium. You don’t want the veggies to get burnt
- After approx 12 minutes you can see the vegetables are 70% cooked.We like the vegetables to be slightly crunchy hence i usually wont wait until they are completely done
- Now add coconut milk, MDH kitchen king masala powder
- Add frozen green peas as well & let the whole mixture boil for 5 more minutes in low flame
- Garnish the gravy with Kasuri Methi leaves
- Adjust salt and serve this gravy with Rice or Roti 🙂
Recipe Notes
I used the above combination of veggies. You can use vegetables of your choice. Add Tofu too if you like 🙂