Quick, simple Bengali Vegetable Curry recipe

5 Oct

Here’s a quick vegetable curry recipe, not too hot, just very tasty. I like to make this with butternut squash, but you could really use any vegetables you like. You can increase the amount of chili powder used if you want to make it hotter.

  • Prep Time :
    15 min
  • Cook Time :
    30 min
  • Ready Time :
    45 min

Servings

4 servings

Ingredients

  • 4 tablespoons ghee or butter
  • 1 pound potato cubed
  • 1 small aubergine cubed
  • 1 cup peas
  • 1 1/2 teaspoons salt
  • 1 teaspoon brown sugar

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  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon fennel
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 bay leaf

Directions

  1. Fry the spices 1 in the ghee until the mustard seeds start to sputter.
  2. Add the cubes of potato and fry for just a few minutes.
  3. Add the rest of the vegetables and stir fry for 5 minutes.
  4. Add the salt and sugar
  5. Add enough water to just cover the vegetables and simmer until the vegetables are soft and tender.

Serve with your choice of rice and side dishes.

Facebook comments:

8 Responses to “Quick, simple Bengali Vegetable Curry recipe”

  1. Edmund December 21, 2010 at 2:31 pm #

    Very nice. Washed down with a pint was a treat. I find wearing khakis and a pith helmet brings out the true flavours.

    Reply
    • Ryan January 16, 2011 at 6:19 pm #

      Glad you liked it Edmund!

      Reply
    • Matt September 23, 2011 at 1:58 pm #

      BAHAHA
      Alas I don’t have my pith helmet at my college. Will try this tonight, maybe add some chicken. Hope it doesn’t ruin it!

      Reply
  2. Brandon September 26, 2011 at 9:42 am #

    Hello ryan :D

    Reply

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