Growing up in Delhi in my childhood, my dad used to take us to a new state across India during annual year vacations every year. And I owe it to him for having had the chance to gulp amazing food all over North India.
Once when we visited Kullu Manali in Himachal Pradesh, I remember having Naan, veg curry in a dhaba which was different from the usual style and was having the thought to able to recreate anytime.
I adapted from this recipe and it turned out yum. It came almost the same as I had tasted earlier. Adding the pappad to the curry adds the extra flavour 😀
You can pair this curry with hot rotis, chapathis, naans.
Do give it a try, you would love it. 😀
Dhaba style Veg Curry
Indian dhaba style mixed veg curry
Ingredients
- 2 tomatoes tomatoes
- 1 onion chopped
- 2 cups veggies chopped; have used potato, carrot, babycorn, capscicum, peas here.
- 2 tbsp oil
- 1 tsp jeera
- 1 tsp ginger chopped
- 1 tsp garlic chopped
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp cumin powder
- salt
- 1 pappad cooked
- 1 tsp kasturi methi crushed
- 2 tsp cream optional; can use milk as well instead.
Instructions
- Boil 2 chopped tomatoes, 1 chopped onion in water for 15 mins.
- Drain the water from tomatoes and onion. Blend them in a mixer.
- Meanwhile, in a pan, add 1 tbsp oil, add all the veggies which would require more time to cook and saute it for 2-3mins in medium flame. I added 1 potato, 1 carrot at this stage.
- Next add the tender veggies and saute them again for 3-4 mins in medium flame. I added 6 chopped babycorns, 1 chopped capscicum, 1/8 cup peas here.
- Make a hole in the middle of the pan, add 1 tsp oil, 1 tsp jeera, 1 tsp chopped garlic, 1 tsp ginger and temper them.
- Next add 1 tsp coriander powder, 1/2 tsp chilli powder, 1 tsp garam masala, 1 tsp jeera powder, salt and cook them for 3-4 mins in medium flame.
- Add the tomato-onion paste, 1/2 cup water in the mix and cook it with closed lid for 5-7 mins.
- Microwave a pappad for 1 min / cook it on stove top-flame. Crush and add it in the mix.
- Add crushed kasturi methi, 2 tsp cream and boil it for 2-3 mins.
- Add 1 tsp butter at the end. It is done.
Notes
- Add the veggies which would require lot of time for cooking initially and the less ones in the next stage.
- I didn't have cream - so I added milk - and the taste turned equally good.
- You can add more chilli powder if you want the dish to be spicy.
- Adding pappad is optional, but it greatly increases the taste and texture of the gravy.