Resep Vegetable Curry (Indian Food) dan Cara Memasak

Vegetable Curry (Indian Food)

Alhamdulillah bisa menyelesaikan tugas kelas Indian Food dengan lancar,sampai di tugas kedua... Trimakasih buat teh Tania untuk resep India Food ini,baru pertama kali ini saya membuat masakan dengan rempah-rempah yang khas banget,dengan bumbu dan bahan yang sangat mudah menurut saya,walopun tidak selengkap rempah-rempah khas India.Menurut saya rasanya pas di lidah,untuk bumbu infusnya saya menggunakan kayu manis dan jinten saja,kebetulan yang ada du rumah itu.Haturnuhun sudah meluangkan waktunya buat teh Tania Helena dan cikgu Hes Hidayat,semoga bisa ikutan kelas yang lain lagi kapan-kapan...aamiin...

#PejuangGoldenApron2 #IndianFoodTania #CommunityClass #PeppaCookCommunity_Surabaya #tidaksekedarmemasak #cookingwithhearteatingwithlove

Bahan-bahan

  1. 3 buah wortel (ukuran sedang),potong dadu
  2. 2 buah kentang,potong dadu
  3. 6 buah buncis,potong serong
  4. 1 buah tomat,potong-potong
  5. 1/4 buah bawang bombay,potong-potong
  6. 4 siung bawang putih
  7. 2 cm jahe
  8. 1 sdt garam masala
  9. 1/2 sdt kunyit bubuk
  10. 70 ml yohgurt plain cimory
  11. 400 ml air
  12. 2 sdt garam
  13. 1 sdt kaldu jamur
  14. 1/2 sdt gula
  15. 3 sdm minyak goreng,untuk menumis
  16. Bumbu infus :
  17. 3 cm kayu manis
  18. 1/2 sdt jinten

Langkah

  1. Haluskan bawang putih dan jahe,sisihkan

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  2. Panaskan minyak,masukkan bumbu infus dan biarkan hingga harum (sekitar 15 detik)

    Vegetable Curry (Indian Food) langkah memasak 2 foto Vegetable Curry (Indian Food) langkah memasak 2 foto
  3. Masukkan bawang bombay,masak sampai layu.Tambahkan tomat,masak sebentar saja

    Vegetable Curry (Indian Food) langkah memasak 3 foto Vegetable Curry (Indian Food) langkah memasak 3 foto
  4. Masukkan bawang putih dan jahe yang sudah dihaluskan tadi,tambahkan garam masala dan kunyit bubuk,aduk rata

    Vegetable Curry (Indian Food) langkah memasak 4 foto Vegetable Curry (Indian Food) langkah memasak 4 foto
  5. Masukkan wortel dan buncis,aduk-aduk,masukkan kentang,tambahkan air,masak hingga sayur matang

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  6. Tambahkan garam,gula dan kaldu jamur,aduk rata

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  7. Masukkan yoghurt,aduk rata hingga adonan kental (sesuai selera).Sajikan

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Stir curry powder in large skillet over high heat until fragrant, about 30 seconds. Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil. Reduce heat to medium-high cover and cook 8 minutes. Blend broth with cornstarch; stir into vegetables. Cook until thickened. Get Vegetable Curry Recipe from Food Network. A common practice in Indian cooking, tempering fragrant spices in oil before moving onto the rest of the recipe imparts deep flavors onto this hearty bring to a simmer over medium, reduce heat and simmer 10 minutes. in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside. add zucchini to the tomato mixture, simmer 3 minutes. add chicken and cook through, about 10 minutes. add eggplant, stir and serve.

Preparation. In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. bring to a simmer over medium, reduce heat and simmer 10 minutes. in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside. add zucchini to the tomato mixture, simmer 3 minutes. add chicken and cook through, about 10 minutes. add eggplant, stir and serve. 6. My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice. By Diana Moutsopoulos. Absolutely Perfect Palak Paneer.

Indian Curry Recipes comprise of a vast assortment of foods which have a gravy as the base. Indian vegetable curries include a wide range of dishes like matar panner, malai kofta, chole masala, methi malai matar, vegetable korma, navratan korma etc. Indian gravy is the base used for majority of Indian dishes, akin to tomato or chilly sauce used 62 Recipes. Make a comforting veggie curry for dinner, like a dhal or dopiaza. Use storecupboard ingredients including lentils and chickpeas, fresh veg such as aubergine and cauliflower, or paneer cheese. Rustle up one of these vibrant veggie curries, then check out our vegan curry recipes and chickpea curry recipes. Showing items 1 to 24 of 62.

Here you will find Indian vegetarian & vegetable curry recipes using various kinds of vegetables, leafy greens, some lentils and paneer as well. Various kinds of vegetables like okra, potatoes, gourds, sweet potatoes, cabbage, cauliflower and many more are used in these recipes. Gather the ingredients. Place the onion, garlic, ginger, and green chili in a food processor and process just until mostly smooth. Transfer this mixture to a large skillet, along with the vegetable oil. Heat the oil and onion mixture together over medium heat and allow to cook for 1 to 2 minutes, stirring frequently. Slice 1 tomato length wise into 8-10 pieces and set aside. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes.

Cook for 2-3 minutes, stirring, then add the ginger and dry spices and fry for 2-3 minutes more. The onion should brown a little, but not get too dark. Add the potatoes, green chilli per es (if using) and garlic to the pan, then fry for 8-10 minutes, stirring every now and then, until the potatoes start to yield when pressed. So this is a very basic, mild Indian vegetable curry sauce that I often whip up for a quick meal that is guaranteed to please my family. It is very versatile so even though my main recipe is vegetarian, feel free to add in meat or legumes (see recipe variations). This smooth, rich curry has the perfect amount of heat, balanced with creamy coconut milk and tangy tomatoes. Serve with warm Naan bread and Basmati rice, for a delicious journey to the coast of India. 3. Chicken Curry. Made with Halal chicken, this basic curry is served over Basmati rice with warm Naan bread. 4.