This winter vegetable curry is both healthy and delicious. It’s perfect for boosting immunity and providing warmth during the cold season. Serve it with roti, paratha, or rice for a wholesome meal.
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Heat oil in a pan. Add chopped onion, grated ginger, and grated garlic. Sauté until the onions turn golden brown.
Add the tomato puree and all the spices (turmeric, red chili powder, and coriander powder). Cook for 2-3 minutes until the oil separates from the masala.
Add the chopped carrots, green peas, and bell pepper. Sauté on medium flame for about 5 minutes.
Add a little water, cover the pan, and cook for 10 minutes or until the vegetables become soft.
Add milk or cream for a creamy texture, sprinkle garam masala, and mix everything well.
Garnish with fresh coriander leaves and serve hot.
For a richer flavor, use cream instead of milk.
Adjust the spice levels according to your preference.
Serve with roti, paratha, or rice for a complete meal.
Can I use frozen vegetables?
Yes, you can use frozen vegetables if fresh ones are not available. Ensure they are thawed before cooking.
Can I skip the milk or cream?
Yes, you can skip it if you prefer a lighter curry without the creamy texture.
What can I serve this curry with?
This curry pairs well with roti, paratha, or steamed rice.
How can I make it spicier?
Increase the quantity of red chili powder or add finely chopped green chilies.
Can I add other vegetables?
Yes, you can add vegetables like cauliflower, beans, or potatoes to enhance the dish.
