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A vibrant and wholesome medley of fresh vegetables cooked with aromatic Indian spices. This classic North Indian dry curry is a perfect, healthy side for rotis or dal and comes together in under 40 minutes.
For 4 servings
Sauté Aromatics
Build the Masala Base
Cook the Vegetables
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A vibrant and wholesome medley of fresh vegetables cooked with aromatic Indian spices. This classic North Indian dry curry is a perfect, healthy side for rotis or dal and comes together in under 40 minutes.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 167.3 calories per serving with 4.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish and Garnish
For a richer, semi-dry version, stir in 2 tablespoons of fresh cream (malai) or cashew paste at the very end.
Incorporate 100g of cubed paneer or a handful of boiled chickpeas along with the green peas for a more substantial, protein-rich dish.
Feel free to add other vegetables like bell peppers (capsicum), broccoli, or sweet corn. Add quicker-cooking vegetables like bell peppers along with the peas.
The diverse range of vegetables provides a high amount of dietary fiber, which aids digestion, promotes gut health, prevents constipation, and helps in maintaining a healthy weight.
Each vegetable contributes a unique set of nutrients—Vitamin C from tomatoes and cauliflower, Vitamin A from carrots, and potassium from potatoes—supporting overall health and bodily functions.
Spices like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system and protect the body from infections.
This dish is low in calories and fat but high in fiber and water content, making it very filling. It helps you feel satiated for longer, reducing overall calorie intake.
Yes, it is very healthy. It's packed with vitamins, minerals, and dietary fiber from a variety of vegetables. Being low in calories and rich in nutrients, it's an excellent choice for a balanced diet.
A single serving (approximately 1 cup or 250g) contains around 160-190 calories, depending on the amount and type of oil used. It's a light yet filling dish.
Absolutely. For a Jain or 'satvik' version, you can omit the onion and garlic. The flavor will be slightly different but still delicious due to the other aromatic spices like asafoetida and ginger.
The key is to cook on low heat (dum method) and not add excess water. Also, add vegetables in stages if some cook faster than others, and avoid over-stirring which can break them down.
Yes, you can use a bag of frozen mixed vegetables. Since they are often pre-blanched, you should add them after the tomato masala is fully cooked and reduce the cooking time to 7-10 minutes. You may not need to add any extra water.