20 Types Of Vegetable Curry Dishes Which Feels More Like Homemade

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20 Types Of Vegetable Curry Dishes Which Feels More Like Homemade

When we talk about any state in particular the first thought that pops to our mind is its dynamic and traditional cultured cuisines that this state offers. Apart from its scenic beauty. Indian cuisine is the most diverse cuisine in the world. The word curry encompasses a wide variety of curry dishes that reflects. A range of various cultures and ages. Indian cuisines is the most recognized. Cuisine everywhere around the world. The word ‘CURRY’ is a perfect blend of hot spices and ready made or homemade masalas which are relishing. There are more than 50 kinds of curry masala’s available. A few curry dishes that are undeniably delicious are as follows.

1Rajma Curry

INGREDIENTS:

200 grams soaked and boiled rajma, 4 teaspoon refined oil, 1 teaspoon cumin seeds, 2 medium onions chopped finely, 2 tablespoon ginger garlic paste, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 2 large tomatoes chopped, 100 grams peanuts and 100gms sesame seeds, 200ml fresh yoghurt, 1 teaspoon peppercorns, 0.5 teaspoon cloves, 3-4 green cardamoms, 1/2” inch cinnamon stick, Coriander leaves and salt.

METHOD:

Add oil then cumin seeds first on a pan once heated later add onions and sauté them till they turn golden brown. Add ginger garlic paste, green chili and tomatoes. Cook on a medium flame till tomatoes combine with other ingredients. Dry roast the peanuts and sesame seeds and grind the two to a paste then add the paste to the pan with little water and let it cook for 2 minutes. Later add the rajma season with salt and cook for only 15 minutes on a low flame. Add yoghurt, cardamoms, cloves, coriander leaves and peppercorns and add a little bit of water and cook for half an hour. Once ready serve this delicious dish.

rajma-curry

2Paneer Curry

This curry has a perfect blend of two different variants under one dish. The curry has different flavours apart from a strong aroma. The ingredients are as follows.

INGREDIENTS:

500 gms paneer, 3 tablespoon refined oil, 2 teaspoon red chili powder and turmeric powder 2-3 small pieces of ginger, 4 green chilies, salt, few sticks of cinnamon, 1 smashed large cardamom, 5 garlic cloves. 4 black peppercorns, 1 tablespoon coriander seeds, 1 medium chopped onion.

METHOD:

Marinate the meat with oil, red chili powder, turmeric powder and salt. In another pan dry roast the spices like ginger, garlic, cloves, black peppercorns, Coriander seeds and cumin seeds. Add the chopped onion in a motor and pestle along with all the spices and give it all a good mash. In a big wok heat up some oil, give it a swirl, add the paste into the hot oil and add water. Stir well. After adding the paste add some turmeric powder, red chili powder and little bit of salt and cook until the oil separates from the masala. On the other side take another pan and shallow fry some paneer with turmeric powder. Add the fried paneer in the other pan and cook well. Serve hot with butter roti or rice.

paneer-curry

3Mix Vegetable Curry

INGREDIENTS:

2 table spoon of Oil, 200gms Mixed boiled vegetables (carrot, beetroot, beans), half chopped onion, 3 tablespoon ginger garlic paste, 2 onions to make a puree, 1teaspoon red chilli powder, turmeric powder and coriander powder, salt and 3 tomatoes.

METHOD:

In a pan heat the oil add chopped onions followed by ginger garlic paste, then add a puree of the other two onions then sauté it. Then later add on turmeric powder, some red chilli powder and some coriander powder and cook for sometime. Add a puree of the 3 tomatoes followed by water, salt and the mixed vegetables. Cook for sometime and serve hot with rice.

mix-vegetable-curry

4Tofu Curry

INGREDIENTS:

2-3 tablespoon oil, 1 teaspoon fenugreek seeds, 1 cinnamon, 4 cardamom, 6-7 curry leaves, 1teaspoon ginger and garlic, salt 2 onions, 3green chillies, 2 tomatoes, 500gms tofu, 1 teaspoon fennel seeds, turmeric powder, lemon grass, 2 tablespoon lemon juice, ghee, 1small glass coconut milk and coriander powder.

METHOD:

In a wok add oil then fenugreek seeds followed by cinnamon, cardamom and the curry leaves then sauté then later add ginger, garlic and two medium onions followed by butter and sauté after this in the same pan add the green chillies you can either slit them or finely chop them and also add two medium chopped tomatoes and cook for a minute. Add the tofu in the same pan followed by ghee, turmeric powder and coriander powder. Later pour some water along with fennel seeds, salt and cook for a minute. Add lemon grass followed by lemon juice and coconut milk add 2 cups of water and cook for half an hour. Serve hot with rice.

tofu-curry

5Bengali Drumstick Curry

INGREDIENTS:

10 pieces small drumstick, 3 tablespoon ginger garlic paste, salt, 1 bowl yoghurt 2 teaspoons sugar, 1 chopped onion,2 green chillies, 2 teaspoons turmeric powder and 2 red chillies, salt, mustard oil and garam masala.

METHOD:

In a pan add mustard oil, ginger garlic paste, 1 chopped onion and mix well then add 2 red chillies, turmeric powder, red chilli powder water and garam masala along with water and drumsticks cook till the drumsticks get boiled then add yoghurt and green chillies if required cook for 10 minutes serve hot with pulao.

Bengali-Drumstick-Curry

6Agri Style Ladyfinger Curry

INGREDIENTS:

6 peppercorns, 6 cloves, 1 cinnamon stick, 8 button chilies, 1 bay leaf, 3 onions 5 green chilies, 10 garlic cloves, salt, 1 raw mango diced, oil, garam masala, red chilly powder, turmeric powder, coriander leaves and 11-12 chopped lady fingers.

METHOD:

To make the agri masala add 6 peppercorns, 6 cloves, 1 cinnamon stick, 8 button chilies, 1 bay leaf in a motor and pestle to make the masala. In a pan add oil followed by chopped onions, garlic, green chilies, turmeric powder, red chili powder and add water cook for 10mins. Add the lady fingers after frying in another pan after shallow frying for 5 minutes followed with the diced raw mango, water and cook for 25 minutes. Sprinkle coriander leaves on the top. Serve hot with rice.

Agri-Style-Ladyfinger-Curry

7Malvani Paneer Curry

INGREDIENTS:

300gms paneer, 3 tablespoon oil, water, 3 onions finely chopped, 1 bowl grated coconut, coriander leaves, 1 bay leaf, 4 cloves, 5 red chilies, 6 black peppercorns, 1 cinnamon stick, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon red chili and turmeric powder, 4 garlic cloves, 1 teaspoon ginger.

METHOD:

Dry roast all the ingredients like 1 bay leaf, 4cloves and 5 red chilies in a pan and grind. Make a paste of 6 black peppercorns, 1 cinnamon stick, 1 teaspoon cumin seed, 1 teaspoon coriander seeds, 4 garlic cloves and 1 teaspoon of ginger. Heat oil in a pan and add the chopped onions followed by the second paste made and stir well. Add 2-3 tablespoons of the first paste that we grinded followed by red chili powder, paneer, salt and water and cook for 30 mins. Serve hot with rice.

malvani-paneer-curry

8Paneer Butter Masala

INGREDIENTS:

Oil, 250gms paneer, 2 onions pureed, 4 tomatoes pureed, coriander leaves, 4 cloves of garlic, garam masala, coriander powder, 3 cloves, salt, 5-6 cashew paste, butter, 4 green chillies.

METHOD:

In a pan heat some oil add 4 cloves of garlic, 3 cloves followed by onion, tomato and cashew puree. Cook for 10 mins add coriander powder, turmeric powder, 4 green chillies and butter. Add some water and paneer cook for 15 mins. Serve hot.

paneer-butter-masala

9Tomato Ladyfinger Curry

INGREDIENTS:

10-12 chopped ladyfingers, 5 pureed tomatoes, 1 teaspoon cumin powder and turmeric powder, salt, 4 green chillies, 2 finely chopped onions, oil and 3 teaspoons cilantro.

METHOD:

In a pan add oil followed my the onions sauté them till they turn brown. Then add the tomato puree followed by cumin and turmeric powder, then add the shallow fried lady fingers along with little water, salt and cilantro. Serve hot with bread.

Tomato-Ladyfinger-Curry

10Soya Coconut Curry

INGREDIENTS:

250 gms soya, 3 teaspoon ginger garlic paste, 2 medium onions finely chopped, 200 ml coconut milk, half a bowl cream, salt, garam masala, 2 teaspoons red chilli powder.

METHOD:

In a pan heat some oil add ginger garlic paste, chilli powder, garam masala, 2 medium chopped onions, salt little water and stir well. Add the soya to the pan followed by coconut milk slowly and cook it properly for 10 minutes. Add cream on the top and serve hot.

soya-coconut-curry

11Gujrati Curry

INGREDIENTS:

4 cups curd, 3 tablespoons gram flour, half spoon asafetida, 1 tablespoon sugar, salt, 3 cups water, 1 teaspoon cumin and mustard seeds, chopped ginger, 3 cloves,2 curry leaves, 2 red chillies, 2 green chillies chopped, 2 teaspoons ghee.

METHOD:

In a bowl add the yoghurt, gram flour, sugar, salt and a little water then mix well. In a heated pan add the bowl mixture and keep mixing. On the other side of the gas keep another bowl add ghee, cumin seeds, mustard seeds, cloves, ginger, red and green chillies. Add this mixture in the first one and mix well.

Gujrati-Curry

12Spinach Soya Curry

INGREDIENTS:

1cup soya, oil, onions chopped, salt, 2 teaspoons ginger garlic paste, 1 teaspoon turmeric, coriander and red chilli powder, 1 tomato chopped, 2 cups spinach, handful of curry leaves, 3 green chillies finely chopped.

METHOD:

Boil the soya chunks for 8-9 minutes then after removing the water cut them into pieces. Heat a pan add oil, ginger garlic paste, onions, green chillies then turmeric, red chilli and coriander powder, salt and sauté. Later add tomatoes, curry leaves, water and cook for a while. In the last add very little water, soya chunks cook for 10 mins and serve hot with rice.

Spinach-Soya-Curry

13Beans Carrot Curry

INGREDIENTS:

Oil, 1 teaspoon cumin and mustard seeds, 1 tablespoon asafetida, 2 chopped onions, a handful of curry leaves, 1 chopped tomato, 1 bowl of chopped beans, salt, garam masala, 1 bowl chopped carrots, 1 teaspoon coriander, red chilli and turmeric powder.

METHOD:

Heat oil in a pan and add cumin seeds and mustard seeds then later add tomatoes and onions followed by turmeric, coriander and red chilli powder and sauté well. Keep stirring then after a while add the beans and carrot along with garam masala, salt and water. Let it cook for 15 mins. Serve hot.

beans-carrot-curry

14Mushroom Curry

INGREDIENTS:

Onion paste of two medium onions while making the paste add 1 teaspoon ginger and 3 cloves of garlic, tomato puree of 2 medium-sized tomatoes, 250 grams mushrooms, 1 teaspoon cumin seeds, 1 bay leaf, half bowl curd, oil, 1 cinnamon and cardamom, 2 cloves, 1 teaspoon turmeric, red chili and coriander powder, salt, 1 teaspoon Kasuri methi, garam masala and water.

METHOD:

Cut the mushrooms into halves and dry them properly and keep them aside. Heat a pan with some oil add 1 bay leaf, cumin seeds, cinnamon, cloves and cardamom and fry well then add the onion paste and cook for 5-6 minutes till it gets thick then add tomato paste followed by turmeric, coriander and red chili powder, add water and cook for 5 minutes. Add the mushrooms along with the curd and some water cook for 10 minutes then in the last add salt, garam masala and kasuri methi and cook well.

mushroom-curry

15Brinjal Curry Dish

INGREDIENTS:

2 medium potatoes chopped,2medium onions and tomatoes pureed, 1 teaspoon cumin seeds, salt, 1 cup water, oil, 2 teaspoons ginger garlic paste, 3 medium brinjals chopped, 1 teaspoon chili and turmeric powder, 2 teaspoons garam masala and coriander leaves.

METHOD:

Soak the cut potatoes and brinjals in salt water for sometime. Heat a pan on a medium flame add oil followed by cumin seeds, ginger garlic paste and sauté well. Then add onion puree after sometime tomato puree and sauté well. Add red chili and turmeric powder cook for 2 minutes till the mixture is ready. Add the soaked veggies along with some water and cook for 5 mins. Add salt, garam masala and cook till the potatoes get boiled properly. Serve hot after sprinkling coriander leaves.

brinjal-curry

16Aloo Palak Curry

INGREDIENTS:

1 teaspoon cumin, chilli, turmeric and coriander powder, salt, oil, butter, 1 teaspoon garlic ginger paste, 2 medium onions and 3 tomatoes pureed, 1 bunch of spinach(palak) chopped, 4 green chillies, 3 chopped boiled potatoes.

METHOD:

Steam the palak and green chillies in the cooker then later make a paste out of it. Heat a pan add onion and tomato paste cook for sometime then add the palak paste in this mixture. Add turmeric, red chilli, cumin and coriander powder. Cook for 5 mins after also adding water to it. Stir the mixture well then in the last add salt and the boiled potatoes and cook for 6 mins. Serve hot with rice.

aloo-palak-curry

17Tomato Curry

INGREDIENTS:

4 tomatoes blanched and pureed, half cup coconut juice, 3 green chillies, 1 teaspoon cumin seeds, jeera, salt, oil, coriander leaves, 1 tablespoon asafetida, 1 tablespoon sugar, 2- 3 curry leaves.

METHOD:

Heat a wok add the puree of the tomatoes then the coconut juice and chillies stir well. Take another small vessel heat 2 tablespoons oil in the that add cumin and jeera seeds, asafetida and curry leaves. Cook in this for a minute then add this mixture into the wok. Cook for 5 minutes. Serve hot with rice.

tomato-curry

18Konkani Style Potato Curry

INGREDIENTS:

1 bowl scraped coconut, 1 teaspoon turmeric and 2 teaspoons chilli powder, 2 medium sized potatoes, 1 medium onion chopped, 1 teaspoon tamarind, 1 teaspoon black pepper, oil, salt.

METHOD:

Grind the turmeric and chili powder, tamarind, black pepper and coconut in the mixer together. In a heated wok add water and boil the potatoes with the chopped onion along with 2-3 tablespoons of the grinded mixture. After the potatoes are boiled add a little salt, a little water if need and the remaining mixture left in the mixer. Cook for 10 min. Serve hot with fried potato wedges and rice.

Konkani-Style-Potato-Curry

19Potato Curry

INGREDIENTS:

2 medium boiled and chopped potatoes, 1 tablespoons red chili, turmeric powder and garam masala, 1 medium chopped onions, oil, salt, 4 green chillies, 2 medium tomatoes pureed, 2 tablespoons fenugreek seeds, 1 tablespoon cumin seeds and ginger garlic paste, 1 tablespoon asafetida, coriander leaves.

METHOD:

Heat oil in a pan and add cumin seeds, onions, asafetida, salt and cook for a minute. Add ginger garlic paste and sauté for 2 minutes. Add the chopped tomatoes followed by turmeric powder and red chili powder cook and fry them for 2 minutes. Add water to the pan along with the boiled potatoes, coriander powder and cook for 5 minutes. Once cooked add fenugreek seeds in the last. Cook for 5 minutes. Serve hot with rice.

Potato-Curry

20Mutter Masala Curry

INGREDIENTS:

10-12 cashew paste, 2 medium tomatoes pureed, 120 grams green peas(mutter), oil, salt, water, 1 teaspoon turmeric and red chili powder, half bowl yoghurt, 4 green chilies finely chopped, 1 teaspoon ginger garlic paste, tablespoons milk powder, 1 tablespoon asafetida, 1 teaspoon coriander powder and garam masala, 2 teaspoons kasuri methi, 1 bay leaf, 2 cloves, 3 green cardamoms.

METHOD:

Steam the peas in a pressure cooker and steam then up to 2 whistles. On the other side heat the pan add oil followed by 1 bay leaf, 2 cloves and 3 green cardamoms. Sauté till they become fragrant. After some time add ginger garlic paste, asafetida and green chilies cook for two minutes then add the tomatoes pureed followed by the cashew paste, a little water cook for 2 minutes. In a bowl whisk the curd well and add it in the pan. Later add the garam masala, turmeric, coriander and red chili powder stir well till you get the aroma. In the last add the leaves and the fenugreek seeds cook for 5 minutes. Serve hot with roti.

mutter-masala-curry