Vegetables curries do make for delicious dishes and those of you who think that they are not as pleasing to the taste buds as meat, fish, chicken, lamb, pork or beef are, might just give a rethink after going through the list of the list of yummy Vegetarian Gravy Curry Recipes.
Cooking is art and remember art can never be stagnant. Unless and until bring your own innovation to the table, you can never actually claim a dish as your “own”. A mere implementation or recreation of what you come across recipe books cannot be deemed as art. Here are a few veg curry gravy recipes that you can try out and add your own creativity to jazz up your boring palate.
- 1 tbsp frozen and chopped ginger
- 175g baby fresh potatoes (halved)
- Chopped fresh coriander
- Warm naan breads
- 300g frozen little cauliflower florets
- 300g pot dahl soup
- 1 tsp frozen and chopped garlic
- 1 tbsp olive oil
- 1 tbsp light curry paste
- 1 diced green chilli, sans seeds
How to Prepare
Take a big saucepan with salted water in it. Boil it and let the potatoes cook for 8 minutes and the cauliflower florets for four minutes.
During this time, heat the olive oil in a large sauté pan. Heat it in low fire. Fry 1 tbsp ginger, 1 tsp garlic and 1 small onion until they become soft.
Now increase the heat and stir the above mentioned ingredients in 1 tbsp of mild curry paste and cook for a minute- stirring.
Drain the potatoes and cauliflower and put them in the sauté pan. Put the green chilli, and dahl soup and boil for about 3-4 minutes until the sauce thickens and the vegetables become soft.
Add the chopped coriander and serve your dish with the naan breads.
Creamy Gravy Paneer Makhani
- 250 gm paneer/ cottage cheese, shaped into square cubes
- 2 tomatoes, pureed and blanched
- I tsp sugar
- 1 green chilly
- I red bell pepper(cubed)
- 1/4 cup milk
- 2 tbsp kasuri methi
- 1/4 cup fresh cream
- 2 tbsp ghee/ butter
- 1 tsp red chilli powder
- Pinch of salt, as per taste
- 2-3 sprigs of fresh coriander leaves, for garnishing
- 1tsp garam masala
- 1 cup green peas
- 1/2 inch ginger
How to Prepare
Heat the ghee in a sauté pan in medium heat. Then put the ginger, green chilli and bell paper in it. Make sure you are taking the trouble to sauté them well until they turn translucent. Once they turn translucent make sure that you are allowing them to cool so that you can form a smooth paste by blending them in a mixer. Add some water while you put the blend in the mixer.
Heat a tbsp of ghee on medium fire and add some tomato puree and sauté it for 2-3 minutes. When you are sure that the puree is cooked properly make sure that adding sugar, bell pepper paste, garam masala, peas, red chilli powder and salt. Cook until the raw smell vanishes.
Now sauté everything that is in that pan for around 5 more minutes. Stir the fresh cream and milk with 1/4th cup of water. Now boil all of them together for around 10 minutes and make sure that you’re stirring them at least once or twice. Now add the paneer cubes and cook in low heat adding a bit of kasuri methi. Then, add the coriander for garnishing.