Vegetable Chettinad Curry
Vegetable chettinad is a flavourful vegan Indian curry made with homemade chettinad masala. It is a perfect dish to pair with chapati or rice and makes a wholesome midweek dinner.
Servings: 4 people
Calories: 70kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 4 Teaspoon Oil
- 1 Teaspoon Cumin
- 2 Dried red chillies broken into 2-3 pieces
- 1 Green chillies chopped
- few Curry leaves
- 2 medium (or) 1 cup Onion chopped
- 1 large (or) ¾ cup Tomato chopped
- 1 Teaspoon Ginger garlic paste
- 3 medium (or) 1 cup Carrot cut into 2 inch long slices
- 14 (or) 1 cup Beans cut into 2 inch long slices
- ½ cup Green peas
- 2 medium (or) 1 cup Potato cut into cubes
- pinch Turmeric
- 1 Teaspoon Chilli powder adjust to taste
- 2 Teaspoon Chettinad masala
- Salt as required
- 1.5 cups Water
- Handful Coriander leaves
Instructions
- Heat oil in a skillet or heavy pan over medium heat, add cumin and let it crackle.4 Teaspoon Oil, 1 Teaspoon Cumin
- Now add red chillies, curry leaves and sauté until red chillies release strong aroma.2 Dried red chillies, 1 Green chillies, few Curry leaves
- Add onion, sauté and cook for 2 minutes or until onions are soft and light brown stirring occasionally.2 medium (or) 1 cup Onion
- Now add ginger garlic paste, green chillies, sauté well and cook until raw aroma of ginger garlic vanishes.1 Teaspoon Ginger garlic paste
- Add tomatoes, sauté and cook for 2 minutes or until tomatoes are soft.1 large (or) ¾ cup Tomato
- Now add vegetables, turmeric, chilli powder, chettinad masala, salt, mix until all ingredients are well combined.3 medium (or) 1 cup Carrot, 14 (or) 1 cup Beans, 1/2 cup Green peas, 2 medium (or) 1 cup Potato, pinch Turmeric, 1 Teaspoon Chilli powder, 2 Teaspoon Chettinad masala, Salt
- Add water mix well, close and simmer for another 10-15 minutes or until vegetables are completely cooked.1.5 cups Water
- Finally add coriander leaves, mix well and turn off the heat.Handful Coriander leaves
- Serve incredibly delicious vegetable chettinad curry with rice, chapathi, naan.
Notes
Adjust chillies and Chettinad masala to suit your palate.
Feel free to use cauliflower, cabbage or any vegetables of your choice. This is an ideal dish to use up leftover vegetables from the fridge that otherwise would end up in a bin!
Water could be substituted with vegetable stock for added flavour.
Paneer makes an amazing addition. Either add paneer cubes along with the vegetables or make paneer Chettinad without any vegetables.
Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 62mg | Potassium: 88mg | Fiber: 2g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg
