Vegetable Gravy Recipe-Mixed Vegetable Gravy for Roti,Pulao,Chapati

Most of the days, we have only chapati for dinner, so I used to make a variety of side dishes for chapati and this is one of my favorites. This goes well with most pulao and rice recipes (which are not tomato based) like vegetable rice, peas pulao, jeera pulao, carrot rice, paneer pulao, mushroom rice, vegetable pulao etc. Today we will learn how to make Mixed Veg Gravy without coconut following this easy recipe.

How to make Vegetable Gravy (Indian Style)

 Prep time – under 15 mins
Cook time – under 20 mins
Serves -4-5

Ingredients needed 

Onion – 1 cup finely chopped
Ginger Garlic paste – 1 tsp
Tomato puree – 1 cup

Cauliflower florets -2 cups
Mixed vegetables – 2 cups (mix of carrots, beans, potatoes)
Green peas – 1/4 cup (fresh or frozen)
Salt needed

Spice Powder 

Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Kitchen king masala -3/4 tsp (or garam masala powder)

For grinding 

Cashew nuts – 6-7
Khus khus (kasa kasa) roasted -1 tsp

For the seasoning

Oil – 1 1/2 tbsp
Cumin seeds -1 tsp
Bay leaf -1

Preparation 

Steam the vegetables or cook them in very less water. Do not over cook the vegetables.

Wash and put cauliflowers in boiling water with a little salt for 6-7 minutes, drain the water and keep it aside.

Soak cashew nuts and khus khus in hot water for 10 minutes and grind it to a fine paste. Keep it aside.

Method   

Heat oil in a pan, add cumin/jeera seeds and bay leaf, when jeera sizzles, add finely chopped onions and saute until it turns golden brown. Add a little salt to quicken the process. Continuous stirring is required for even browning.

Add ginger garlic paste and saute for a few more minutes.

Then add tomato puree, salt needed and all the spice powder mentioned under “spice powder”.

Cook tomatoes well stirring in between until the mixture oozes out oil. (Do not add water at this stage)

Add the ground cashew nut paste and cook for a few seconds.

Add all the cooked/steamed vegetables including peas and mix well so that the vegetables are well coated with the masala.

Now add 1 cup of water, mix well and check for salt at this stage. Add salt if required. Cook covered in low flame for 6-7 minutes.

Garnish with coriander leaves and serve hot with roti, chapati, poori or pulao.

Note – You can adjust the consistency of the gravy according to your personal preferences by increasing or decreasing the quantity of water.

Variations – You can add paneer or tofu  to the gravy while adding the vegetables.

Check out more side dishes for chapati

You might like these Mixed Vegetables Recipes also.

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