Hi amma , How to make vegetable curries in gravy type.When we go to temples like hare krishna and other temples they serve gravy curries, really tasty and yummy.I would like to make curries like that. Please tell gravy recipes with all variety vegetables. Thanks.
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Soak beans overnight in water, covered generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
Heat ghee in deep saucepan. Add ginger and cumin. Fry 10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy.
Potato and Parwal
Ingredients :
Green parwal - 2 cups (peeled, cut into halves) Potatoes cut into halves - 1 cup Turmeric powder - 1 tsp Cumin (whole) - 1 tsp Coriander powder - 2 tsp Asafetida - ½ tsp Sugar - 1 tblsp Green Cardamom - 2 (whole)
Cinnamon (whole) - 1 inch Ginger paste - 3 tblsp Chili powder - 1 tsp Cumin powder - 1 tsp Bay leaf - 1 Ghee for frying Salt to taste
Method :
In a pan heat 1 tbspn ghee and fry whole cumin seeds till they crackle. Add asafetida and all other spices. Add 1 tsp water and fry for 7-10 minutes on low heat.
In a wok heat ghee and fry parwal and potatoes, then add to the spice mixture, stir and add salt. Pour 3-1/2 cups of warm water and allow to simmer. Add sugar, ghee and ground green cardamom and cinnamon, and cook till gravy thickens.
Navaratna Korma
Ingredients :
Potatoes :4 small Cauliflower: ½ cup French green beans: ½ cup Green peas, shelled: ½ cup Cashew nuts: 1/8 cup Raisins: 1/8 cup Carrots: 2 large Paneer: 75 gms. Cashew nut paste: ½ cup
Curd (Yogurt): ½ cup Ginger paste: 1 tbsp. Whole Garam Masala 1 tsp. Asofoetida: 1-1/2 tsp. Chopped green chilies 2 tsp. Ghee 2 tbsp. Turmeric : 1 tbsp Salt to taste
Method :
Peel carrots and potatoes, cut into small cubes. Cut cauliflower into florets. String French beans and cut into small dices. Steam carrot, cauliflower, beans, potatoes and green peas till ¾ cooked, and then refresh in cold water. Drain and add salt. Cut Paneer into ½ inch cubes.
Heat oil in a Kadhai and fry the whole Garam Masala. When it begins to crackle, add ginger paste and turmeric and stir well. Add chopped green chilies. Cook on a slow flame for five minutes. Add boiled vegetables. Cook for 2-3 minutes, and ¾ cup water. Add cashew nuts, raisins and paneer pieces. Stir and cook for ½ minute. Bring to a boil until nicely done, then offer.
Yogurt 2/3 tsp. Salt 1/4 tsp. Coriander powder 2 tsp.
Method :
Heat ghee, add bay leaf and ginger and fry for several minutes. Add mustard and cumin seeds and asofoetida. The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yoghurt and salt. Mix gently, cover and cook for about 10 minutes on low heat.
Aloo Gobi
Ingredients :
Cauliflower 1 Potatoes 4 Ghee 1/4 cup Cumin seeds 1 tsp. Ginger 1 in. stick Turmeric 3/4 tsp. Red Chili Powder 1 tsp. Tomatoes 3 Garam Masala 1 tsp. Coriander powder 2 tsp.
Method :
Cut cauliflower into flowerets. Cube potatoes. Heat ghee and saute cumin seeds for about a minute. Add ginger, stir and add potatoes. Lower heat, add turmeric and chili powder, then tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for a few minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.
Palak Paneer
Ingredients :
3 cups spinach 1-1/2 cups paneer 2 tsp coriander powder 1 tsp red chilly powder 1 small can tomato puree salt to taste 2 tsp ghee A pinch turmeric Powder ½ cup milk ½ cup water
Clean and chop spinach. Drain the water. Put the spinach in 1/2 cup boiling water and cook till it becomes soft. Let it cool and make a coarse paste in a blender. Set aside. Chop paneer into cubes and fry till light golden brown in ghee. Remove from the pan and place cubes in warm water.
Grind all the masala ingredients into smooth paste.
Heat ghee in a pan and add the masala and fry till it leaves oil. Add turmeric, red chilly powder, dhania powder and fry for another minute. Add the spinach, tomato puree and salt. Stir well and bring to boil. Gently squeeze the water out of the paneer and add cubes to the pan. Mix well, add milk and water water and cook for 15 minutes on a low flame. Remove from the fire when it reaches to the desired consistency and offer.
Curry leaves 8 - 10 nos. Green chili 3 Fenugreek seeds ½ tsp. Turmeric powder 1 tsp. Mustard seeds 1 tsp. Asofoetida 1 tsp. Ghee for deep frying Salt To taste
Method :
Wash and slit the eggplants (Baingan) into quarters without removing the stem. Deep fry in medium hot oil till brown in colour. Lightly roast the peanuts and sesame seeds.
Grind peanuts, sesame seeds and red chilies to a smooth paste. Slit green chilies and cut into one inch long pieces.
Heat ghee in a thick bottomed pan. Add mustard and fenugreek seeds. When mustard seeds start to splutter, add curry leaves, asofoetida and fru till golden brown, then and add peanuts and sesame paste. Stir constantly. Add turmeric powder, green chilies and cumin powder. Season with salt. Add 2 cups of water, bring it to boil and add tamarind paste.
Add fried eggplants and cook on a slow flame for 15 minutes. You can also add fresh coconut to the paste if you like.
Response from:
Indumukhi A., Council Member on
Ammas.com
Source:
This information comes from my own knowledge.
I think there must be some law that we can never prepare food as tasty as we get from temples! But we can try. The website I use to try to create such veg. curries, onion-and-garlic free, is:
If you have not seen this site I think you will love it too! I will post a few of my favorite recipes from this site below:
Green Vegetables with Potatoes
2 or 3 green ridge gourd (jhinga) 1 cu green geans 1 or 2 potatoes Ghee for frying 1 tsp jeera 1 tsp saunf (fennel) 1 tsp turmeric ½ tsp sugar Black pepper to taste
Cut the jhinga and beans into medium sized pieces. Take 100 gm of beans (cut into medium pieces and cube the potatoes. Wash and boil all the vegetables in two cups of water. Drain and reserve the stock. Arrange the boiled vegetables on a platter. Meanwhile, heat a tablespoon of ghee in a pan. Make a paste out of the jeera, saunf, and turmeric, and fry in the oil until browned. Add the turmeric and sugar and fry for a little longer. Add the vegetable stock and cook till it thickens a little, season with salt and a few pinches of black pepper powder. Pour the gravy over the boiled vegetables and serve hot.
In a little hot ghee fry the cinnamon, cloves and cardamom for 2-3 minutes. Add green chilies and fry till slightly crispy. Add ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add a cup or two of water, and let the vegetables and turmeric powder cook. Add coconut paste, khus-khus, salt and cook until done.
Birbal Ki Handi
1 cup each carrots, beans, peas, capsicum 2 cups panir, cubed 1/3 cup Cashewnuts 1/3 cup Fresh cream 3 Green chillies 2 (cut into four pieces) Ghee for frying Garam masala 2 tsp White pepper powder 2 tsp Minced ginger 1 tsp
Cut vegetables and panir into cubes. Half-boil all the vegetables. In hot ghee fry the cashewnut paste. When brown remove from fire. Heat ghee in clean pan and fry green chillies and half-boiled vegetables. Keep stirring, adding salt to taste. Sprinkle water from time to time. Add cashewnut paste. Mix well with vegetables. Add panir and garam masala powder, pepper powder and chopped ginger. Add fresh cream. Serve hot.
Hai Mayuri , Here is one recipe to make vegetable curries in gravy type, Ingredients : 1 big onion,chopped 2 tomatoes 3 tbsp oil tamarind lump (lime size) 2 cups water 2 red chillies 2 green chillies ¼ tsp haldi powder curry leaves ½ tsp mustard seeds 1 tsp chana or black gram dal 1 tsp sambar powder 1 tsp coriander powder a little asafoetida 1 tbsp sugar 1 tsp salt
Method : Soak tamarind in hot water. Extract juice by squeezing several times and make 2 cups of jucie strain. Add sambar powder, coriander and salt in the juice. Heat oil in frying pan and put mustard. When it crackles add dal. When it is half cooked, add red chillies. When dal turns golden brown, add chopped onion, haldi and asafoetida. Roast for a while. When onion turns transparent, put tomato pieces, chopped curry leaves and green chillies. Roast for another few minutes and add tamarind juice. Boil for 5 minutes. Finally, add sugar. Remove from flame.
Here is another recipe using drumstick. ) Drumsticks - 2 nos 2) Tamarind - big lemon size 3) Tomato puree - 1/2 cup 4) Grated coconut - 4 tablespoons 5) Red chillies - 5 nos 6) Tuvar daal - 1 tablespoon 7) Urad daal - 1 tablespoon 8) Methi seeds - 1/2 tablespoon 9) Pepper - 1/2 tablespoon 10) Dhania powder - 1 tablespoon 11) Asafoetida (Hing) - a pinch 12) Turmeric - a pinch 13) Rice flour - 1/2 tablespoon 14) Curry leaves 15) Mustard and oil for seasoning
Method
Cut drumsticks to 2 inch pieces Soak tamarind in 2 cups water and extract juice. Roast red chillies, tuvar daal, urad daal, methi seeds and pepper. Add coconut and dhania powder to the roasted items and grind all to a paste Take a sauce pan and heat the tamarind water. Add salt, turmeric powder and asafoetida. After it boils, add the drumsticks and the ground paste. Simmer and cover. After drumsticks are half done, add tomato puree. Mix rice flour in a little water and add it to the kolambu. After drumsticks are fully done, season it with oil, mustard and curry leaves. Hope you enjoy it!
Response from:
Geetha Gopakumar, Council Member on
Ammas.com
Source:
This information comes from my own knowledge.
Indian Curry is famous worldwide for its spicy and tangy taste. Generally it is felt that curry is difficult to prepare.
If proper ingredients are used along with the right recipes, curry and gravy make an Indian meal complete.
A Collection of recipes for Indian curries and gravies along amongst the innumerable vegetables are included here from various parts of India ;
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Visit this site for all North Indian and south Indian, Punjabi etc. vegerable recipes under one umbrella i.e. http://www.top-indian-recipes.com/i…
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A Collection of recipes for Indian curries and gravies along amongst the innumerable vegetables are included from various parts of India AND VARIETY OF GRAVY CURRIES LIKE KURMAS,DAL CURRIES,TAMATO GRAVY CURRIES,COCONUT GRAVY CURRIES AND SOUTH INDIAN Curries and Gravies LIKE Avial(vegetables in curds), More kozhambu, Tomato Onion Gojju, Pitla, Mixed vegetable Curry, Potato White stew, Pineapple Gojju, Rasavangi(Katrikka), Banana Stem curry, Pepper rasam are traditional Southern recipes here. .
A collection of curries that are simple to make yet can spice up any meal. Vegetable Kurma,Vegatable Curry, Bhindi(Okra) curry , Green gram curry, Curd Kurma ETC.
A special collection of gravies and curries from the Indian state of Gujarat. Pumpkin Kofta Curry in Coconut Milk, Buttermilk Curry, Sago Khichdi, Stuffed Bittergourd, Curds and Corn Curry, Stuffed Eggplant masala, Fried Brinjal Curry are some of the recipes.
Punjabi Special Recipes
Nutritious and tasty gravies and curries from the balle balle state of Punjab. Dingri Matar, Methi Aloo, Cauliflower stalk Curry, Matar paneer, Masoor Dhal Onion are exclusive Punjab recipes.
North Indian recipes like Aloo Palak, Dum Gobi, Cabbage Kofta Curry, Navaratna Kurma, Palak Paneer, Coconut Baigan Masala, Aloo Gobi Methi and Baigan Bartha etc.
u can do any of the above gravy curries u want.
one thing they will do is they will add hing in all dishes in temples.
u see the link below for temple type gravy recipes:
Response from:
Rani Abraham, Registered Member on
Ammas.com
Source:
This information comes from my own knowledge.
after sauting or otherwise your vegetables, onion etc add whatever masala you want and the as it gets cooked adding coconut milk gives a delicious taste and aroma and it thickens your gravy. coconut powder might be available in indian stores which can be dissolved in water. Take care not to boil the curry after adding the milk. Another way to get thickened gravy is to blend the sauted items like onion,garlic, ginger (garic and ginger optional) and add to your veggies. corn flour mixed in a little water added to your curries also makes the gravy thicker.
Gravy is generally out of onion pulp, and Tomatoe pulp
For the Gravy 2 onions ground in a mixer/grinder 2 tomatoes ground to pulp 1 Tea Spoon chilly Powder 2 Teas spoon Coriander powder 1 pinch of turmeric powder 1 tsp Garam Masala 2 Tbl Spoon Oil Salt to Taste Heat the oil in a pan. Add the onion pulp and fry until the raw smell of onion goes. Then add the turmeric, Chilly Powder and coriander powder. Stir fry for about minute. Then add the tomato puplp and stirring until the oil seperates. Then add the salt and cook for a few min.
Combinations 1 Boiled peas and small cubbed Panner
2. Boiled Cauliflower, green peas, Carrot
3. Boilled Channa (Channa soaked overnight and pressure cooked)
4. Red beans (Rajma) Similar to Channa above
Add to the gravy and cook for 2 min any of the combination
There is no limit to your creativity in combinations.
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