Madras curry
Try out this Lipsmacking Madras curry in a vegan, gluten-free option. Make this restaurant-style curry right at home to make your curry nights a success.
Ingredients
Vegetables needed.
- 1/2 head cauliflower florets seperated
- 4 wedges pumpkin diced as big chunks
- 8-10 snap peas or beans
For curry base
- 1 cup buna masala
for tempering
- 1 tbsp cooking oil
- 1 bayleaf
- 1 tsp fennel seed
- 2 dry red chillies serrano pepper variety, spicy ones.
- 1/2 tsp jeera
- 2 cardamom
- 1 clove
- 2-3 pods garlic
- 1/4 tsp fresh ginger root chopped.
for the gravy
- 1 cup coconut milk thick
- 1 cup coconut milk thin
- 1 cup drinking water
Masala powders
- 1.5 tbsp madras curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder avoid for mild curries, 1/8 tsp for medium curries.
- salt to taste
Garnish
- 1 tbsp coriander leaves chopped.
- 1 tsp kasuri methi dried fenugreek leaves
Instructions
- Prep the veggies, ginger and garlic.
- Set a deep pan on medium heat.
- Add oil, fennel seeds, bay leaf, whole spices and cumin.
- Saute till they turn aromatic,
- Then add garlic and ginger and saute for a minute
- To this add the smooth buna masala and saute for a couple of minutes.
- Add the madras curry powder, red chilli powder, salt and turmeric to this and mix well.
- Add the thin coconut milk and mix well
- Add the chopped vegetables and 1 cup of water.
- Cover and cook till vegetables are tender.
- Once the vegetables are cooked, simmer and stir in the thick coconut milk.
- Let this simmer for a couple of minutes.
- Add chopped cilantro and kasuri methi ( optional) and the curry is ready to serve.
Tried this recipe?Let us know how it was!