VEGETABLE AND CURD SHORBA
Hello, and welcome to my cooking corner again. I have been late for my post as some renovation work was going on in my kitchen which has ended today. Today I am going to share a super easy recipe of Vegetable Curd Shorba which is healthier and if all preparations are done, it really is a no timer. This shorba can be had with your choice of bread or rice too. So let’s start with the recipe—
- Cut mixed veggies like cauliflower, green peas, french beans, carrots, potato, and spinach-250 gms
- Beaten Curd-100 gms
- Cottage Cheese or Panir-25 gms
- Thick Coconut Milk-3 tbsp
- Almond-cashew and onion paste-1 tsp
- Green Chilly-1
- Tomato- 1(big)
- Cumin Powder-1/2 tsp
- Red Chilly Powder-1/2 tsp
- Turmeric Powder-1/2 tsp
- Garam Masala-1 tsp
- Salt-According to taste
- Fresh Cream-1 tbsp
For the tempering:-
- Cumin-1/2 tsp
- Kasuri Methi-1 tsp
- Asafoetida-A pinch
- Butter-2 tbsp
Wash, cut and blanch the veggies. Finely chop the green chilies and tomato. Cut the cottage cheese in pieces. Make a paste of almond, cashew, and onion and keep aside.
Take a pan. Add tempering ingredients, then add chopped chilies. Now add the almond, cashew and onion paste. Saute it till the masala paste is well fried. Add all the above-given spices. Now add the chopped tomatoes and fry again.
Next, add the blanched veggies. Fry for three-four minutes with the masala mix on high flame. Now add adequate water and let it boil for three minutes. Add coconut milk and panir cubes and let it boil for another two-four minutes. Now switch off the gas and let the gravy cool. Now it’s time to mix the beaten curd. Switch off the gas. Finally, garnish with fresh cream.
Note point—-Fresh curd should only be used to make the recipe.
Our Vegetable And Curd Shorba is done. Serve it with toasted bread, steamed rice or with anything that you want to.
Friends do try the recipe. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!