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Vegetable Gravy Recipe

Shwetha Bhat is passionate about cooking. She loves to prepare meals with healthy and easily available ingredients.

Tasty and Healthy gravy

Vegetable gravy have lots of vegetables which are healthy and tasty to eat. This gravy is easy to prepare.

Choice of vegetables are open ended. You can use many different vegetables of your choice, and this makes the gravy versatile. Fennel seeds and coriander leaves gives nice aroma and flavor to this side dish.

This gravy goes best with chapati, roti, paratha etc.

Vegetable Gravy

Vegetable Gravy

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 1 tablespoon ghee or clarified butter
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 9-10 cashews
  • 1 cup potatoes, peeled and cubed
  • 1 cup beans, chopped
  • 1 cup peas, fresh or frozen
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 2 cups water, or as required
  • 1 cup coconut, grated
  • 1 tablespoon fried gram
  • 1 tablespoon melon seeds
  • 1/2 tablespoon fennel seeds
  • 1 cup coriander leaves
  • 1 tomato, roughly chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder

Vegetable Gravy Recipe

Instructions

  1. In a pan heat ghee and oil, splutter cumin seeds, add cashews, saute till cashews turns golden brown in color.
  2. Add cubed potatoes, chopped beans and peas. Add turmeric powder and salt, mix well. Add water, close the lid and cook vegetables in medium flame.
  3. In a mixer jar, add grated coconut, fried gram, melon seeds, fennel seeds, coriander leaves, tomato, add water, close the lid and grind to fine paste.
  4. After vegetables are cooked well, add the ground paste, add water, red chili powder, coriander powder, garam masala powder, salt, mix to combine vegetables, ground paste and spices well. Add more water if required for the desired consistency. Adjust salt.
  5. Close the lid and cook for 5 minutes. Switch off the flame.
  6. Vegetable gravy is ready now. Serve hot with roti, chapati, paratha and enjoy.

Instructions With Step by Step Photos

In a pan heat 1 tablespoon ghee and 1 tablespoon oil, splutter 1 teaspoon cumin seeds, add 9-10 cashews, saute till cashews turns golden brown in color.

In a pan heat 1 tablespoon ghee and 1 tablespoon oil, splutter 1 teaspoon cumin seeds, add 9-10 cashews, saute till cashews turns golden brown in color.

Add 1 cup peeled and cubed potatoes.

Add 1 cup peeled and cubed potatoes.

Add 1 cup chopped beans and 1 cup peas. Add 1/2 teaspoon turmeric powder and salt to taste.

Add 1 cup chopped beans and 1 cup peas. Add 1/2 teaspoon turmeric powder and salt to taste.

Mix well. Add 1 cup of water.

Mix well. Add 1 cup of water.

Close the lid and cook vegetables in medium flame.

Close the lid and cook vegetables in medium flame.

Scroll to Continue
In a mixer jar, add 1 cup grated coconut, 1 tablespoon fried gram, 1 tablespoon melon seeds, 1/2 tablespoon fennel seeds.

In a mixer jar, add 1 cup grated coconut, 1 tablespoon fried gram, 1 tablespoon melon seeds, 1/2 tablespoon fennel seeds.

 Add 1/4 cup water.

Add 1/4 cup water.

Add 1 cup coriander leaves, 1 chopped tomato.

Add 1 cup coriander leaves, 1 chopped tomato.

Close the lid and grind to fine paste.

Close the lid and grind to fine paste.

Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, salt to taste.

Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, salt to taste.

After vegetables are cooked well, add the ground paste, add 1/2 cup of water.

After vegetables are cooked well, add the ground paste, add 1/2 cup of water.

Mix to combine vegetables, ground paste and spices well.

Mix to combine vegetables, ground paste and spices well.

Add more water if required for the desired consistency. Adjsut salt. Close the lid and cook for 5 minutes. Switch off the flame. Vegetable gravy is ready now.

Add more water if required for the desired consistency. Adjsut salt. Close the lid and cook for 5 minutes. Switch off the flame. Vegetable gravy is ready now.

Serve hot with roti, chapati, paratha and enjoy.

Serve hot with roti, chapati, paratha and enjoy.

Cooking Guides

Other vegetables can also be used like broccoli, cauliflower, sweet corn, capsicum, carrot etc.

Paneer can also be used in this gravy.

You can skip using ghee and use only oil.

Keep the cubed potatoes in water until used to avoid discoloration.

You can replace melon seeds with poppy seeds.

Increase the quantity of spice powders for more spicy gravy. You can add green chili too.

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