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Vegetable Curry



Chop french beans, carrots, potatoes and cauliflower into bite-sized pieces and cook along with peas, drain and keep aside. Grind onions, coconut, chillies, poppy seeds, garlic, turmeric and ginger into a smooth paste and keep aside. Heat a thick-bottomed saucepan add the paste and cook for a couple of minutes in ghee; add garam masala and cook for a further 2 minutes, then add the vegetables and 1/4 litre of water. Bring to a boil and cook for a couple of minutes. Add curd, cream, sugar and salt. Stir well and shut off the flame after 3 minutes and serve.

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