A creamy and tangy coconut-based curry loaded with mixed vegetables. This authentic Goan delight gets its unique flavor from freshly roasted spices, tamarind, and rich coconut milk, making it a perfect partner for steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
288cal
7gprotein
33gcarbs
17g
Ingredients
1 cup Freshly Grated Coconut (Use fresh for best flavor, not desiccated)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
5 pcs Dried Red Chillies (Bedgi or Kashmiri variety recommended for color)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Goan Mixed Veg Curry, Ladi Pav and Kachumber Salad
Creamy, perfectly spiced Goan mixed veg curry with soft pao and fresh salad - a fiber-rich comfort meal for all!
This goan dish is perfect for dinner. With 632.3199999999999 calories and 15.91g of protein per serving, it's a nutritious choice for your meal plan.
fat
Mixed Vegetables
(Chopped; use a mix of carrots, potatoes, green beans, cauliflower, and peas)
2 tbsp Coconut Oil
1 pcs Medium Onion (Finely chopped)
0.5 tsp Mustard Seeds
10 pcs Curry Leaves
1.75 cup Water (1/4 cup for grinding masala, 1.5 cups for gravy)
1.25 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Grated or powdered; balances the flavors)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Goan Masala Paste
In a small pan over low heat, dry roast the coriander seeds, cumin seeds, black peppercorns, and dried red chillies for 2-3 minutes until fragrant. Be careful not to burn them.
Transfer the roasted spices to a blender jar. Add the grated coconut, garlic cloves, ginger, turmeric powder, and tamarind paste.
Add 1/4 cup of water and blend to a very smooth, fine paste. Scrape down the sides as needed and add a splash more water only if necessary for blending. Set aside.
2
Sauté Aromatics and Vegetables
Heat coconut oil in a large pot or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the curry leaves and finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the chopped mixed vegetables (except for quick-cooking ones like peas). Sauté for 5-6 minutes, stirring occasionally, until they are lightly browned.
3
Cook the Masala
Add the ground Goan masala paste to the pot with the vegetables.
Stir continuously and cook for 4-5 minutes until the raw aroma of the masala disappears and you see oil starting to separate from the edges.
4
Simmer the Curry
Pour in the remaining 1.5 cups of water, add salt and jaggery. Stir everything together well.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the vegetables are tender.
If using frozen peas, add them during the last 5 minutes of cooking.
Check the consistency. If the gravy is too thick for your liking, add a little hot water to adjust.
5
Garnish and Serve
Once the vegetables are perfectly cooked, turn off the heat. Taste and adjust salt or tamarind if needed.
Garnish with freshly chopped coriander leaves.
Serve the Goan Mixed Veg Curry hot with steamed rice or Goan pav (bread).
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
