Restaurant Style Mixed Veg Curry

Restaurant Style Mixed Veg Curry

Ingredients

160g Eggplant cut into 1inch pieces200g Cauliflower cut into 1 1/2 inch florets60g carrots cut into 1/2inch pieces70g green beans cut into 1inch long pieces125g tomatoes diced finely250g potatoes cut into 1 inch cubes140g finely chopped onions50g green pepper cut into 2cm pieces20g mild green chillies cut into slices80g frozen peasHandful of fresh chopped fenugreek leaves30g spring onions sliced round1/2 cup oil2 tablespoons ginger garlic paste

Steps

Heat the oil in a non stick pot over a medium heat.Add the onions, potatoes and carrots. Cook uncovered until the potatoes are half way done.Add the peas, green chillies, green beans, Cauliflower, fenugreek leaves and eggplant. Cook covered until the Cauliflower and peas are 3/4 way done.Add ginger garlic paste and tomatoes. Fry for about 2 minutes.Add all the spices below and mix well.1/2 teaspoon turmeric powder2 teaspoons coriander powder2 teaspoons cumin powder1/2 teaspoon garam masala1 teaspoon mustard seedsSalt to tasteRed chilli powder to taste2 teaspoons paprika3 to 4 curry leavesFry for about a minute.Add about 1 cup of water. Cover and cook on low until all the veggies are tender.Add more water for more gravy.Garnish with chopped coriander.Serve with roti, naan or rice.Note: If you would like a creamy veg curry, add 1/4 cup fresh/ cooking cream at the end and mix through.