Here’s a step-by-step guide to preparing this delicious and nutritious dish:<br /><br />Ingredients<br /><br /># Vegetables<br />- 2 potatoes, diced<br />- 1 cup cauliflower florets<br />- 1 cup green beans, cut into 1-inch pieces<br />- 1 cup carrots, sliced<br />- 1 cup peas (fresh or frozen)<br />- 1 bell pepper, diced<br /><br /># For the Curry Base<br />- 2 tablespoons vegetable oil or ghee<br />- 1 large onion, finely chopped<br />- 2 tomatoes, pureed<br />- 1 tablespoon ginger-garlic paste<br />- 2 green chilies, slit (optional, for heat)<br />- 1 teaspoon cumin seeds<br />- 1 teaspoon mustard seeds<br />- 1 bay leaf<br />- 1-inch cinnamon stick<br />- 3-4 cloves<br />- 2-3 cardamom pods<br />- 1 teaspoon turmeric powder<br />- 1 teaspoon coriander powder<br />- 1 teaspoon cumin powder<br />- 1 teaspoon garam masala<br />- 1/2 teaspoon red chili powder (adjust to taste)<br />- Salt to taste<br /><br /># For Garnish<br />- Fresh coriander leaves, chopped<br />- Lemon wedges<br /><br /># Instructions<br /><br /># Preparing the Vegetables<br />1. Blanch Vegetables: Boil the diced potatoes, cauliflower florets, green beans, and carrots in salted water for about 5-7 minutes until they are slightly tender. Drain and set aside. If using fresh peas, add them to the boiling water for the last 2 minutes.<br /><br /># Preparing the Curry Base<br />1. Heat Oil: In a large pan or pot, heat the vegetable oil or ghee over medium heat.<br />2. Add Whole Spices: Add cumin seeds, mustard seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until they become fragrant.<br />3. Add Onions: Add the chopped onions and cook until golden brown.<br />4. Add Ginger-Garlic Paste: Add the ginger-garlic paste and slit green chilies. Sauté for another 2-3 minutes until the raw smell disappears.<br />5. Add Tomato Puree: Add the pureed tomatoes and cook until the oil starts to separate from the mixture.<br />6. Add Spices: Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the spices for 2-3 minutes.<br /><br /># Cooking the Curry<br />1. Combine Vegetables and Sauce: Add the blanched vegetables and peas to the curry base. Mix well to coat the vegetables with the spices and tomato mixture.<br />2. Simmer: Add a little water (about 1/2 cup) to create a thick gravy. Cover and let it simmer for about 10-15 minutes until the vegetables are fully cooked and the flavors meld together.<br />3. Add Bell Pepper: Add the diced bell pepper and garam masala towards the end of the cooking process. Cook for another 5 minutes until the bell pepper is tender but still slightly crisp.<br /><br /># Final Touches<br />1. Garnish: Garnish with freshly chopped coriander leaves.<br />2. Serve: Serve the vegetable curry hot with rice, naan, or chapati. Add lemon wedges on the side for an extra tangy flavor.<br /><br />Enjoy your homemade Halal Desi Vegetable Curry!
