Mixed Vegetable Curry
Mixed Vegetable Curry
Serves 4
• 2 cups broccoli (cut in small flowerets)
• 1 large potato (peeled and cut in 1/4-inch cubes)
• 2 carrots (cut in 1/3-inch slices)
• 1/2 cup sour cream
• 1 cup milk
• 2 table spoons flour
• 1/2 teaspoon turmeric
• 1 teaspoon cumin powder
• 1 tablespoon coriander powder
• pinch of hing
• 1 1/2 teaspoons salt
• ghee for deep frying
• 1 large potato (peeled and cut in 1/4-inch cubes)
• 2 carrots (cut in 1/3-inch slices)
• 1/2 cup sour cream
• 1 cup milk
• 2 table spoons flour
• 1/2 teaspoon turmeric
• 1 teaspoon cumin powder
• 1 tablespoon coriander powder
• pinch of hing
• 1 1/2 teaspoons salt
• ghee for deep frying
1. Steam broccoli until tender. Deep fry potatoes on high heat until golden and tender. Then deep fry carrots until golden and tender. Drain and set aside vegetables.
2. In small saucepan put 1 tablespoon ghee and add flow and milk. Bring to a boil and cook until mixture thickens. Add all spices except salt and cook 30 seconds more. Then stir in sour cream and salt. Mix vegetables into sauce. Serve hot.
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