Best Indian four Easy Vegetarian Curry Receipe

1.       Cauliflower with potatoes (Alu Gobhi) Punjab
Required: ½ kg. cauliflower, cut into small flowerets; 3 potatoes, medium sized, peeled and quartered; 2 ½ cm chopped ginger; a few omum seeds (ajwain); ½ tsp. red chilli powder; ¼ tsp black pepper; 2 tbsps, ghee or oil; 2 green chillies, slit, coriander leaves for garnishing.
Method: Heat ghee or oil in a karahi.  Add potatoes, ginger, green chillies, red chilli powder, turmeric powder, salt ajwain to it cover and cook for 5 minutes.  Stir in cauliflower and while cooking it  further place a cover over it and a tawa under the karahi.  A sprinkling of water may be added to make I tender.  When cooked, sprinkle with black pepper and garnish with chopped coriander leaves.
2.       Red Chillis in Gravy (Uttar Pradesh)
Ingredients for stuffing: 250 gm big red chillis, 50 gm.  Homemade cheese, 1 onion (cut into small pieces), 2 stems green coriander leaves, 2 green chillies, 1 tsp. cornflower.
Fthe gravy: 3 big tomatoes, 2 big onions; 1 tbsp. ghee 5 gm. Ginger, 2 cloves garlic, 1 tsp poppy seeds (khus-khus); 1 tsp. black pepper; ½ tsp red chillies (groud); 1 big cardamom; 1 small cardamom; 2 glasses of water; salt and turmeric according to taste.
Method: clean the inside of red chillies with a sharp knife.  Mix corn flour in home-made cheese, mix small cut pieces of little salt in it fill the stuffing into the re chillies and keep it aside.
For the gravy: Grind poppy seeds, black pepper, small cardamom, big cardamom and keep aside.  Grind tomato, onion, ginger and garlic separately and fry it in ghee now add into it the ground ingredients.  Add salt, red chillis and turmeric into it.  Cook it  for 5 mins.  Then add water to it.  Again cook for 10 mins until gravy becomes a little thicker.  Now add stuffed chillies to the gravy and cook for 5 minutes, and serve.
3.       Masala Gajjar (Carrot)
Required: ½ kg. carrots (gajjar); 2 onions; ½ coconut 1 tsp garam masala; 1 tsp. turmeric powder, 1 tsp. fresh chilli powder; 1 tsp. coriander seeds: 2 dry red chillies; ½ tbsp. ghee 4 cloves; 4 peppercorns, salt to taste.
Method:  Greate the coconut.  Wash and scrape carrot and slit them into quarters lengthwise, leaving the stem intact.  Heat ghee in a frying pan and fry onions and red chillies until golden brown.  Add grated coconut, coriander seeds, pepper and cloves and fry for five minutes.  Remove from the heat and grind to a paste, adding a little water.  Add the remaining spices and salt to the paste and mix well.  Stuff the carrots with the masala.  Take a saucepan and lay the stuffed carrots at the bottom cover with remaining masala and a cupful of water.  Cook on a low heat until the carrots are tender. Serve with roties.
  4.       Pumpkin curry
Required: 1 small pumpkin (500) grams.  Grated;2tbsps grated coconut; 2 tsps. Sugar; 1” piece of ginger; 2 bay leaves; ½ tsp. cumin seed; salt to taste; a little ghee.
Method; Fry the cumminseed, bay leaves and the ground ginger till the cuminseed floats.  Add grated pumpkin, salt and sugar.  Cover and cook slowly for about 10 minutes.  Add about two tablespoons of water and stir till all the water is absorbed.  Add one tablespoon of pure ghee if desired, just before serving. Garnish with grated coconut.