with step by step photos – a delicious mughlai style gravy recipe made with mix veggies and tastes restaurant style.
is one of those recipes that i am preparing for many years. the original recipe made with meat, is from the sumeet mixer-grinder manual. i still have the manual with me after so many years. i make this gravy either with mixed veggies or mushrooms.
onions, curd, dry red chilies and spices-herbs. tomatoes are not added. the taste of this gravy is like the onion based gravies one gets in restaurants.
with chapatis or naan or tandoori roti. though you can also have with jeera rice or saffron rice.
if you are looking for similar recipes then do check , , and .
veg mughlai masala recipe card below:
veg masala recipe mughlai style - a delicious gravy recipe made with mix veggies and tastes restaurant style.
- 105 grams onion OR 1 large onion OR 1 cup roughly chopped onion
- 2 to 3 red chillies (kashmiri or byadgi)
- 2 teaspoons coriander seeds (sabut dhania)
- ½ teaspoon cumin seeds (jeera)
- 1 inch cinnamon (dalchini)
- 2 cloves (lavang)
- 2 green cardamoms (choti elaichi)
- 4 whole black peppers (sabut kali mirch)
- seeds from 1 black cardamom (badi elaichi)
- 3 to 4 tablespoons water for grinding
- 1.25 to 1.5 cups mixed vegetables, use veggies like carrots, capsicum, cauliflower, green peas, french beans and potatoes
- ⅓ cup curd (dahi or yogurt)
- 1 green chilli - slit or sliced
- 1 tablespoon chopped coriander leaves (dhania patta)
- 1 tablespoon chopped mint leaves (pudina patta) OR ½ teaspoon dried mint leaves
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon ginger-garlic paste (adrak lahsun ka paste)
- 3 tablespoons ghee
- ¾ to 1 cup water
- salt as required
- 1 tablespoon coriander leaves for garnish
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first rinse and then soak 2 to 3 dry red chillies in ⅓ cup hot water for 20 to 30 minutes. use kashmiri red chilies or byadagi chilies, which have low heat. otherwise the curry will become spicy. when the chilies are soaking, you can prep other ingredients like removing spices, chopping onions, coriander and mint leaves.
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in a grinder jar take the following spices - 2 teaspoons coriander seeds, ½ teaspoon cumin seeds, 1 inch cinnamon, 2 cloves, 2 green cardamoms, 3 to 4 black pepper and seeds from 1 black cardamom.
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grind coarsely.
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then add 1 cup roughly chopped onions and the soaked dry red chilies. also add 2 to 3 tablespoons of the soaked red chilies water.
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grind to a smooth masala paste. keep aside.
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in a another bowl, take ⅓ cup fresh curd and whisk it till smooth.
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melt 3 tablespoons ghee in a pan. lower the flame.
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add the ground masala paste.
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stir well.
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cover the pan as the paste splutters.
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remove the lid when the mixture stops spluttering.
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then add ½ teaspoon ginger-garlic paste.
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mix and continue to sauté the masala till you see ghee releasing from the sides. the masala paste will thicken and you will see the fat releasing from the sides.
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next add 1 green chilli (slit or sliced), 1 tablespoon chopped coriander leaves and 1 tablespoon chopped mint leaves or ½ teaspoon dried mint leaves.
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mix very well.
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next add ¼ teaspoon turmeric powder.
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mix turmeric powder very well with the masala.
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keep the flame to a low and add the beaten curd.
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as soon as you add the beaten curd, quickly stir and mix it very well with the masala.
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on a low to medium flame, sauté this mixture. after adding curd, if mixture splutters, then cover with lid and cook.
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saute till you see ghee floating on the top and at the sides.
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then add the chopped veggies.
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season with salt. mix very well.
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add water. water can be less or more as per the gravy consistency you want.
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cover the pan with a lid. simmer the gravy on a low to medium flame till the veggies are cooked.
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do check a couple of times when the veggies are cooking.
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simmer till the veggies are done and tender.
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serve veg mughlai masala hot with chapatis, tandoori rotis or naan.
how to prepare mughlai style veg masala recipe:
1. first rinse and then soak 2 to 3 dry red chillies in ⅓ cup hot water for 20 to 30 minutes. use kashmiri red chilies or byadagi chilies, which have low heat. otherwise the curry will become spicy. when the chilies are soaking, you can prep other ingredients like removing spices, chopping onions, coriander and mint leaves.
2. – 2 teaspoons coriander seeds, ½ teaspoon cumin seeds, 1 inch cinnamon, 2 cloves, 2 green cardamoms, 3 to 4 black pepper and seeds from 1 black cardamom.
3. grind coarsely.
4. then add 1 cup roughly chopped onions and the soaked dry red chilies. also add 2 to 3 tablespoons of the soaked red chilies water.
5. grind to a smooth masala paste. keep aside.
6. in a another bowl, take ⅓ cup fresh curd and whisk it till smooth.
7. melt 3 tablespoons ghee in a heavy thick bottomed pan. lower the flame.
8. add the ground masala paste.
9. stir well.
10. cover the pan as the paste splutters.
11. remove the lid when the mixture stops spluttering.
12. then add ½ teaspoon ginger-garlic paste.
13. mix and continue to sauté the masala till you see ghee releasing from the sides. the masala paste will thicken and you will see the fat releasing from the sides.
14. next add 1 green chilli (slit or sliced), 1 tablespoon chopped coriander leaves and 1 tablespoon chopped mint leaves or ½ teaspoon dried mint leaves.
15. mix very well.
16. next add ¼ teaspoon turmeric powder.
17. mix turmeric powder very well with the masala.
18. keep the flame to a low and add the beaten curd.
19. as soon as you add the beaten curd, quickly stir and mix it very well with the masala.
20. on a low to medium flame, sauté this mixture.
21. after adding curd, if mixture splutters, then cover with lid and cook.
22. saute till you see ghee floating on the top and at the sides.
23. then add 1.25 to 1.5 chopped veggies. you can add your choice of veggies. i have added carrots, green peas, potatoes and mushrooms.
24. season with salt.
25. mix very well.
26. add ¾ to 1 cup water. water can be less or more as per the gravy consistency you want.
27. cover the pan with a lid. simmer the gravy on a low to medium flame till the veggies are cooked.
28. do check a couple of times when the veggies are cooking.
29. simmer till the veggies are done and tender.
30. chapatis, tandoori rotis or naan. garnish with some chopped coriander leaves while serving.
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