Mixed Vegetables in Coconut Milk Curry

It is always fun to recreate restaurant dishes. In our locality (In Sydney), we discovered this nice Indian restaurant, which serves a host of Indian dishes (mostly North Indian and North West Frontier). There is this one South Indian (well, almost) dish they serve called Subz Masala Pacchadi. While it tastes nothing like a typically available South Indian dish, I must admit it is one very tasty curry.

The curry very obviously had two ingredients that were characteristically South Indian – curry leaves and coconut milk. Aside from those ingredients and the vegetables, it is very hard to guess what goes in it. So, I decided to put my culinary skills to test and make this at home. I really thought hard to understand the essence of the curry. I used a medley of vegetables, ground a few spices and made this curry. I was pleasantly surprised that the curry I had made was almost the same as the Subz Masala Pacchadi. Oh yeah we stopped ordering that dish since.

The mild sweetness of the coconut milk and freshly roast & ground spices render this curry its dominating flavours. A plateful of steaming hot rice is the perfect accompaniment to the curry.

Ingredients

To dry roast and powder:

  • Fenugreek seeds, coriander seeds and cumin seeds – 1 tspn. each
  • Curry leaves – 1 sprig
  • Pepper corns – ½ tspn
  • Dried red chillies – 2
  • Cardamom pods -2

For the curry:

  • Assorted frozen veggies (broccoli, capsicum, carrot, beans, snow peas, baby corn) or any of your choice – 1 large bowl
  • Onion (Large) -1, chopped into big chunks
  • Garlic – 4 cloves, chopped into pieces
  • Coconut milk – 1 can
  • Turmeric powder -1/4 tspn
  • Cumin powder – ¼ tspn
  • Coriander powder – ½ tspn
  • Mustard seeds – 1 tspn
  • Garam masala – 1 tspn
  • Chilli powder (Optional)– ½ tspn
  • Oil – ½ tblspn
  • Water (optional) – ½ cup
  • Curry leaves – 5-8
  • Salt – To taste

Directions

  1. Dry roast the ingredients under ‘To dry roast and powder’ and grind to a fine powder. Keep aside.
  2. Heat oil in a saucepan, add mustard seeds and let it splutter.
  3. Add the curry leaves, and sauté for a few seconds.
  4. Then add the chopped garlic and onion pieces.
  5. Cook them till the raw smell leaves and make sure that the onions and garlic do not become too soft.
  6. Add the other vegetables.
  7. If you are using fresh ones, start with the veggie that takes the longest time to cook and follow it up with the other veggies.
  8. Since I used frozen vegetables, I tossed them all in at once also while saving myself a lot of cooking time.
  9. Cook these vegetables for about 3-5 minutes.
  10. Toss in the ground spices and other dry spices along with salt.
  11. Give it a mix and allow them to cook with the spices for about 2 minutes on a medium flame.
  12. Once the raw smell of the spices is gone and the vegetables have partly cooked, pour the coconut milk and mix well.
  13. Once the coconut milk starts to bubble, turn the stove off.
  14. Add some water if the curry is a little too dry or thick for your liking.
  15. Avoid adding too much water as it may take away the lovely flavour of coconut milk.
  16. Serve the curry with hot steamed rice or Indian flat breads.

 

 

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*