Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.

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A simple mild vegetable curry ideal as a side dish to Biryani, or even as a light main course. Please like and subscribe.

RECIPE:

Simple Vegetable Curry

Ingredients

All spoon measurements are level, unless otherwise specified.

45ml Oil (veg or sunflower) or Ghee (butter or veg) or combination.
0.5 TBSP Ginger Garlic paste (I use 60/40 garlic/ginger)
0.5 tsp dried Methi, finely crushed in-between fingers
1 tsp Mix Powder
0.25 tsp Chilli Powder
0.33 tsp Salt
250-300ml Base Gravy (Approx, kept hot in a separate pan)
1 TBSP double concentrated Tomato Purée mixed with 2 TBSP water, OR 3 TBSP blended tinned Plum Tomatoes
100g Pre-cooked Mixed Vegetables, e.g. peas, carrot, sweetcorn, cauliflower etc. Bags of mixed frozen ones are ideal.
A sprinkle of Fresh Coriander Leaves (finely chopped)

Method

1. Pre-cook the 100g Mixed Vegetables by 75% par-boiling in water with 1 tsp Salt and 1 tsp Turmeric.
2. In a frying pan add 45 ml oil/ghee (3 TBSP) on medium/high heat.
3. Add 0.5 TBSP Garlic/Ginger paste, and fry, stirring until sizzling subsides.
4. Add 0.5 tsp Methi, 1 tsp Mix Powder, 0.25 tsp Chilli Powder, and 0.33 tsp Salt.
5. Fry for 20-30 seconds, initially adding 30ml Base Gravy to help prevent burning, and stirring constantly. Use the flat of the spoon to ensure flat and even distribution.
6. Add the Tomato paste. Turn up the heat to high, while stirring frequently until the oil separates, and tiny craters appear.
7. Add Pre-Cooked Veg.
8. Add 75ml of Base Gravy, stir into the sauce, and leave on high heat (not stirring) until the sauce is reduced by about a third, and craters form again.
9. Add 150ml of Base Gravy, stirring and scraping the bottom and sides of the pan once when first added.
10. Leave to cook on high heat for 3-4 minutes, or until the desired consistency (medium) is reached, and the oil has separated. Add a little more Base Gravy or water if desired during cooking. Avoid stirring unless the curry is about to burn.
11. Before the end of cooking, taste, and add 1 tsp Sugar if desired (or to taste) .
12. Serve, sprinkling the coriander leaves on top.

Notes

1. All Spoon Measurements are level, unless otherwise specified. i.e. 1 tsp = 5ml, 1 TBSP = 15ml.
2. You can try any 'regular' Base Gravy and Mix Powder with this recipe. It has been tried and testing using my Base Gravy recipe ([ Ссылка ]?

v=dambcrWnN24) and the Mix Powder that I use ([ Ссылка ]). See www.bircurries.co.uk for more information.
3. The 1 tsp of Sugar is optional. I suggest you taste the curry the end of cooking before deciding if it is required.
4. A video of me cooking this is available here... [ Ссылка ]

MistyRicardo Channel: [ Ссылка ]

Check out my other videos...

[ Ссылка ] Base Gravy
[ Ссылка ] Chicken Ceylon
[ Ссылка ] Chicken Dopiaza
[ Ссылка ] Chicken Karahi
[ Ссылка ] Chicken Kashmir
[ Ссылка ] Chicken Madras
[ Ссылка ] Chicken Tikka Biryani
[ Ссылка ] Chicken Tikka Coriander & Lemon Achari Mirch
[ Ссылка ] Chicken Tikka Dhansak
[ Ссылка ] Chicken Tikka Jalfrezi
[ Ссылка ] Chicken Vindaloo
[ Ссылка ] Keema Rogan Josh
[ Ссылка ] King Prawn & Mushroom Bhuna
[ Ссылка ] Lamb Phaal
[ Ссылка ] Lemon Rice
[ Ссылка ] Mix Powder
[ Ссылка ] Pilau Rice
[ Ссылка ] Saag Aloo
[ Ссылка ] Simple Vegetable Curry
[ Ссылка ] Special Fried Rice

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