January 29, 2013

Green Curry Masala


1. Mixed vegetables – 2 cups
2. Onion – 1 big
3. Tomatoes – 2 medium
4. Oil – 2 - 3 tsps
5. Jeera - ½ tsp
6. Saunf – ½ tsp
7. Salt to taste

To be ground into a paste:-

1. Fresh Coriander Leaves – 1 big bunch
2. Mint Leaves – 4 to 5 leaves
3. Green Chillies – 2 – 3
4. Garlic Cloves – 2
5. Ginger – 1 inch piece
6. Fresh Grated Coconut – 1 tblsp


For the veggies I used carrots, potatoes, French beans, Cauliflower florets, frozen green peas. Cut the carrots, and potatoes into small cubes. String French beans and cut into 1 inch size pieces. Separate cauliflower into medium sized florets. Pressure cook carrots, potatoes and French beans. In a separate vessel, boil cauliflower and frozen peas. Keep these cooked veggies aside.

Grind all the items mention under to be ground to a paste in a mixie adding little water. Keep aside.

Heat a Kadai with oil, add the jeera and saunf. Next add the finely chopped onions and sauté till onions turn golden brown. Then add chopped tomatoes and fry till tomatoes turn soft. Now add the green paste and sauté for about 2 to 3 mins or till the raw smell of garlic and ginger no longer remains. Next add the boiled veggies, salt and about 1 t o1 ½ cups of water. Cover and let it simmer for 5 mins. Adjust water according to gravy consistency. Garnish with some fresh cream. (That is completely optional)
Yummy Green Curry Masala is ready to be served.

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