Veg Gravies are made atleast twice or thrice a week. I mix and match all the available ingredients at home and prepare a gravy in few different ways. The one with coconut milk is our absolute favorite. The mild sweetness from the milk, crunchy veggies soaked in them adds a wonderful flavor and the gravy can be served with Rice,Roti or even plain hakka noodles. The consistency of the gravy is based on your preference. Add water accordingly. I used approximately 200ml of store bought Coconut Milk (Frontier Foods is the brand name). You can either use store bought milk or fresh homemade milk. Plain milk can be substituted by the richness and sweetness of coconut milk cant be matched with plain milk.
The spices used in this recipe are the basic ones – Chilli Powder, Coriander Powder, MDH Kitchen King Masala. If you don’t have kitchen king masala you can substitute it with a tsp of GaramMasala. You can also add Tofu along with other veggies mentioned below. I prepare a big batch of this gravy for dinner most of the times and will use the same to serve as sidedish for Dosai the next day 😬😬 Below measurement serves 4 people.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1 onion
- 3 Tomatoes
- 1 carrot
- 5 Beans
- 20 Cauliflower florets
- 2 Potatoes
- 1/2 capsicum
- 10 Mushrooms
- 5 Babycorn
- 1 tbsp finely chopped ginger garlic pieces
- 200 ml coconut milk
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tbsp Kashmiri Red Chilli Powder
- 1/2 tbsp Coriander Powder
- 1/2 tbsp MDH Kitchen King Masala
- 1/4 cup Frozen Green Peas
- 1 tsp Crushed Kasuri Methi Leaves
- 1/2 cup water
- 2 tsp Oil
Ingredients
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- Heat oil in a pan. Add onions, tomatoes, ginger garlic pieces. Saute for a minute. I used my Pressure Pan for making this gravy. You can use any other pans of your choice.
- Add turmeric, chilli powder, coriander powder. Keep sauteing for few more minutes. You will see tomatoes getting cooked and a thick onion tomato paste is almost ready
- At this stage add the remaining veggies & mix everything together. Add 1 cup of water and close the pan
- Let the veggies get cooked for 10-12 minutes. Keep the heat in medium. You don't want the veggies to get burnt
- After approx 12 minutes you can see the vegetables are 70% cooked.We like the vegetables to be slightly crunchy hence i usually wont wait until they are completely done
- Now add coconut milk, MDH kitchen king masala powder
- Add frozen green peas as well & let the whole mixture boil for 5 more minutes in low flame
- Garnish the gravy with Kasuri Methi leaves
- Adjust salt and serve this gravy with Rice or Roti 🙂
I used the above combination of veggies. You can use vegetables of your choice. Add Tofu too if you like 🙂