Vegetables curry

 Indian cuisine boasts a rich variety of vegetable curries, each with unique flavors and ingredients reflecting regional tastes and traditions. Here are a few popular Indian vegetable curry recipes:

### 1. **Mixed Vegetable 

curry (Sabzi Curry)**

**Ingredients:**

- 1 cup cauliflower florets

- 1 cup diced carrots

- 1 cup green beans, cut into 1-inch pieces

- 1 cup peas

- 2 potatoes, diced

- 1 large onion, finely chopped

- 2 tomatoes, chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon mustard seeds

- 1 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 2 tablespoons oil

- Salt to taste

- Fresh cilantro for garnish

**Instructions:**

1. Heat oil in a large pan. Add mustard seeds and cumin seeds, and let them splutter.

2. Add the chopped onions and sauté until golden brown.

3. Stir in the ginger-garlic paste and cook for a couple of minutes.

4. Add the tomatoes and cook until they are soft and the oil begins to separate.

5. Add turmeric, coriander powder, and salt. Mix well.

6. Add all the vegetables, mix, and add enough water to cover them. Bring to a boil.

7. Reduce the heat, cover, and simmer until the vegetables are tender.

8. Sprinkle garam masala and cook for another 2 minutes.

9. Garnish with fresh cilantro and serve hot with rice or naan.

### 2. **Baingan Bharta (Smoky Eggplant Curry)**

**Ingredients:**

- 2 large eggplants

- 1 large onion, finely chopped

- 2 tomatoes, chopped

- 2 green chilies, chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 2 tablespoons oil

- Salt to taste

- Fresh cilantro for garnish

**Instructions:**

1. Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft.

2. Allow the eggplants to cool, then peel and mash the flesh.

3. Heat oil in a pan. Add cumin seeds and let them splutter.

4. Add the chopped onions and sauté until golden brown.

5. Stir in the ginger-garlic paste and cook for a minute.

6. Add the tomatoes and cook until they are soft.

7. Add turmeric, coriander powder, and salt. Mix well.

8. Add the mashed eggplant and cook for 5-7 minutes, stirring occasionally.

9. Sprinkle garam masala and cook for another 2 minutes.

10. Garnish with fresh cilantro and serve hot with roti or paratha.

### 3. **Aloo Gobi (Potato and Cauliflower Curry)**

**Ingredients:**

- 2 large potatoes, diced

- 1 medium cauliflower, cut into florets

- 1 large onion, finely chopped

- 2 tomatoes, chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon garam masala

- 2 tablespoons oil

- Salt to taste

- Fresh cilantro for garnish

**Instructions:**

1. Heat oil in a pan. Add cumin seeds and let them splutter.

2. Add the chopped onions and sauté until golden brown.

3. Stir in the ginger-garlic paste and cook for a minute.

4. Add the tomatoes and cook until they are soft.

5. Add turmeric, ground cumin, ground coriander, and salt. Mix well.

6. Add the diced potatoes and cauliflower florets. Mix well.

7. Add a little water, cover, and cook until the vegetables are tender, stirring occasionally.

8. Sprinkle garam masala and mix well.

9. Garnish with fresh cilantro and serve hot with roti or rice.

### 4. **Palak Paneer (Spinach and Cottage Cheese Curry)**

**Ingredients:**

- 2 cups spinach, washed and chopped

- 200 grams paneer, cubed

- 1 large onion, finely chopped

- 2 tomatoes, chopped

- 2 green chilies, chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon garam masala

- 2 tablespoons oil

- Salt to taste

- Fresh cream for garnish

**Instructions:**

1. Blanch the spinach in boiling water for 2 minutes, then drain and blend into a smooth paste.

2. Heat oil in a pan. Add cumin seeds and let them splutter.

3. Add the chopped onions and sauté until golden brown.

4. Stir in the ginger-garlic paste and cook for a minute.

5. Add the tomatoes and cook until they are soft.

6. Add turmeric, ground cumin, ground coriander, and salt. Mix well.

7. Add the spinach paste and cook for 5 minutes.

8. Add the paneer cubes and cook for another 5 minutes.

9. Sprinkle garam masala and mix well.

10. Garnish with fresh cream and serve hot with naan or rice.

### 5. **Chana Masala (Chickpea Curry)**

**Ingredients:**

- 2 cups cooked chickpeas (or 1 can, drained and rinsed)

- 1 large onion, finely chopped

- 2 tomatoes, chopped

- 2 green chilies, chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon garam masala

- 1 teaspoon amchur (dried mango powder)

- 2 tablespoons oil

- Salt to taste

- Fresh cilantro for garnish

**Instructions:**

1. Heat oil in a pan. Add cumin seeds and let them splutter.

2. Add the chopped onions and sauté until golden brown.

3. Stir in the ginger-garlic paste and cook for a minute.

4. Add the tomatoes and cook until they are soft.

5. Add turmeric, ground cumin, ground coriander, and salt. Mix well.

6. Add the cooked chickpeas and enough water to make a thick gravy. Simmer for 10 minutes.

7. Add garam masala and amchur powder, mix well.

8. Garnish with fresh cilantro and serve hot with rice or roti.

These recipes showcase the diversity and richness of Indian vegetable curries, each bringing its own unique blend of spices and flavors.