Mixed Vegetable Curry - Hare Krishna Recipes

Name: Mixed Vegetable Curry - Hare Krishna Recipes
Total time: 45 min
Ingredients: For the Punjabi Curry Base: 3 red capsicum (red peppers); 1 cup cashew nuts (soaked overnight); 8 medium-sized tomatoes; 2″ ginger; 5-7 green chilies; 2 tbsp ghee; 2 tbsp peanut oil; 1 star anise (badiya); 3 bay leaves; 3 dry red chilies; 6 whole cloves; 1 large cinnamon stick; 3 green cardamom pods, opened; 6 black peppercorns; 1/4 tsp turmeric powder (haldi); 1 tsp red chili powder; 1 tsp coriander powder; 1 tsp garam masala powder; 1/2 tsp asafoetida (hing); 2 tbsp dried fenugreek leaves (kasoori methi); Salt, to taste; 1 cup water, as needed; 2 tbsp butter; For the Mixed Vegetable Curry: 2 cups mixed vegetables (such as peas, carrots, potatoes, cauliflower, green beans); 2 tbsp fresh cream (optional); Fresh coriander leaves for garnish

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Mixed Vegetable Curry is a vibrant and nutritious dish that combines a variety of vegetables with a rich Punjabi curry base. This dish is perfect for those

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Ingredients

For the Punjabi Curry Base: 3 red capsicum (red peppers)
1 cup cashew nuts (soaked overnight)
8 medium-sized tomatoes
2″ ginger
5-7 green chilies
2 tbsp ghee
2 tbsp peanut oil
1 star anise (badiya)
3 bay leaves
3 dry red chilies
6 whole cloves
1 large cinnamon stick
3 green cardamom pods, opened
6 black peppercorns
1/4 tsp turmeric powder (haldi)
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp asafoetida (hing)
2 tbsp dried fenugreek leaves (kasoori methi)
Salt, to taste
1 cup water, as needed
2 tbsp butter
For the Mixed Vegetable Curry: 2 cups mixed vegetables (such as peas, carrots, potatoes, cauliflower, green beans)
2 tbsp fresh cream (optional)
Fresh coriander leaves for garnish