Chef Curry Do’pyaza’s Khana Khazana: Pahari Mixed Veggie Jhatka!

Chef Curry Do’pyaza’s Khana Khazana: Pahari Mixed Veggie Jhatka!

Namaste Dosto! Sat Sri Akal! Kem Cho?

Chef Curry Do’pyaza here, back in your kitchens and ready to spice up your life! Today, we’re ditching the usual and diving headfirst into the heart of the Himalayas with a dish that’s as vibrant and refreshing as the mountain air: Pahari Mixed Vegetable Curry!

This isn’t just any veggie curry, my friends. This is a flavour explosion, a medley of textures, and a celebration of fresh, seasonal produce. Think of it as sunshine in a bowl, perfect for chasing away those monsoon blues or warming up a chilly winter evening.

A Taste of Tradition:

Pahari cuisine, hailing from the mountainous regions of North India (Himachal Pradesh, Uttarakhand, Jammu & Kashmir), is all about simple, wholesome ingredients cooked with love and ingenuity. This mixed vegetable curry is a staple during festivals like Dussehra and Diwali, and is often served during family gatherings and pujas (prayers). It’s a dish that embodies the spirit of community and sharing, a true taste of home.

Legend says that this dish originated as a way for Pahari villagers to use up whatever vegetables were available in their gardens. Each family had their own unique twist, passed down through generations. So, feel free to add your own personal touch!

Let’s Get Cooking!

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes

Ingredients Ka Bhandar (The Treasure Chest of Ingredients):

• 2 tablespoons Sarson ka Tel (Mustard Oil) – for that authentic Pahari zing!
• 1 teaspoon Jeera (Cumin Seeds)
• 1/2 teaspoon Hing (Asafoetida) – a pinch of magic for digestion!
• 1 medium Pyaaz (Onion), finely chopped – for a sweet base.
• 1 inch Adrak (Ginger), grated – adds a warm, spicy kick.
• 2 Hari Mirch (Green Chillies), finely chopped – adjust to your spice level!
• 1 medium Tamatar (Tomato), finely chopped – for tanginess and colour.
• 1/2 teaspoon Haldi Powder (Turmeric Powder) – the golden spice of life!
• 1 teaspoon Dhaniya Powder (Coriander Powder)
• 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder) – for that fiery touch.
• 1 teaspoon Garam Masala – the aromatic soul of Indian cooking.
• 1 cup Gobhi (Cauliflower) florets
• 1 cup Gajar (Carrots), chopped
• 1 cup Aloo (Potatoes), cubed
• 1/2 cup Matar (Green Peas)
• 1/2 cup Shimla Mirch (Capsicum/Bell Pepper), chopped
• 1/2 cup Palak (Spinach), chopped – for a healthy boost!
• Salt to taste
• Fresh Dhaniya (Coriander Leaves) for garnish – a sprinkle of freshness!
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves), crushed

Step-by-Step: The Pahari Veggie Dance!

1. Oil Up: Heat the mustard oil in a kadhai (wok) or a deep pan over medium heat. Let it smoke slightly to get rid of the raw smell.
2. Spice it Up: Add the jeera and hing. Let them sizzle for a few seconds, releasing their fragrant aromas.
3. Onion Bhuno: Add the chopped pyaaz and sauté until golden brown. This is where the magic starts!
4. Ginger-Chilli Dhamaka: Add the grated adrak and chopped hari mirch. Sauté for a minute until the raw smell disappears.
5. Tomato Tadka: Add the chopped tamatar and cook until they soften and release their juices.
6. Masala Masti: Add the haldi powder, dhaniya powder, and lal mirch powder. Sauté for a minute, stirring constantly to prevent burning. Add a splash of water if needed.
7. Veggie Party: Add all the chopped vegetables (gobhi, gajar, aloo, matar, shimla mirch) and sauté for 5-7 minutes.
8. Simmer Down: Add salt to taste and enough water to cover the vegetables. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
9. Spinach Surprise: Stir in the chopped palak and cook for another 2-3 minutes until it wilts.
10. Garam Masala Magic: Sprinkle in the garam masala and crushed kasuri methi. Mix well and cook for another minute.
11. Dhaniya Delight: Garnish with fresh dhaniya leaves.
12. Serve with Love: Serve hot with roti, paratha, or rice.

Chef Curry’s Tips for a Perfect Pahari Curry:

• Mustard Oil Matters: Don’t skip the mustard oil! It gives the curry its distinctive Pahari flavour. If you don’t have it, you can use any other cooking oil, but the taste won’t be quite the same.
• Fresh is Best: Use the freshest vegetables you can find. The better the ingredients, the better the flavour!
• Spice it Right: Adjust the amount of green chillies and red chilli powder to your liking. Remember, you can always add more, but you can’t take it away!
• Don’t Overcook: Be careful not to overcook the vegetables. They should be tender but still have a slight bite.

Cooking it Your Way:

• Pressure Cooker: For a quick and easy version, pressure cook the vegetables with the masala for 2-3 whistles.
• Slow Cooker/Crockpot: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Oven: Bake the vegetables with the masala in a preheated oven at 350°F (175°C) for 30-40 minutes.
• Induction Stove/Gas Stove: Follow the recipe as mentioned above.
• Air Fryer: Air fry the vegetables separately until half cooked, and then add them to the cooked masala.

Nutritional Nibbles:

This Pahari Mixed Vegetable Curry is packed with vitamins, minerals, and fiber. It’s a healthy and delicious way to get your daily dose of veggies!

Serving Suggestions:

• Serve hot with roti, paratha, or rice.
• Pair it with a side of raita (yogurt dip) for a cooling contrast.
• Garnish with a dollop of ghee (clarified butter) for extra richness.
• Enjoy it as a light and flavorful lunch or dinner.

Now it’s your turn!

Go ahead, try this delightful Pahari Mixed Vegetable Curry at home. Experience the warmth and flavours of the Himalayas in your own kitchen. Cook it with love, share it with your loved ones, and create memories that will last a lifetime!