Mixed Vegetable Curry

Serves:	3
Recipe Type:	Veg.
Calories Per Serving:	145
Preparation Time:	15 M
Cooking Time:	20 M
Difficulty:	Easy

Ingredients:

• 4 Potatoes
• 1/2 cup Peas (boiled)
• 3 Carrots (chopped)
• 9-10 Cauliflower Buds
• 10-12 French Beans (Pharasbeen) (chopped)
• 2 Tomatoes (finely chopped)
• 2 Onions (finely chopped0
• 3 Coriander Leaves (finely chopped)
• 2 tsp Lemon Juice
• 2 tbsp Oil
• Salt to taste
  
  For the Paste:
• 3 Green Chillies
• 1 tsp Red Chillies
• 1/2 tsp Turmeric Powder
• 1 Ginger (small piece)
• 4 Garlic Flakes
• 1 tsp Cumin Seeds
• 1 tsp Coriander Seeds (Dhania)

Cooking Instructions:

• Heat oil in a pan, add onions and fry till they turn golden brown.
• Add tomatoes in to it and allow it to cook.
• Add the paste and stir for two minutes.
• Add chopped vegetables (potatoes, peas, Carrots, Cauliflower buds, French beans) and salt to the mixture.
• Add 2 cups water and cook till vegetables are done.
• [If you desire dry gravy (curry), wait till all water evaporates].
• Add lemon juice.
• If a more liquid recipe is required, add 1/2 cup stock or water or even tomato juice.
• Bring the gravy to boil and simmer for 2-3 minutes.
• Garnish with coriander leaves.

Suggestions:

• Serve hot with steamed or jeera rice.