How to make Malaysian Vegetable Curry Recipe - Malaysian style vegetable curry.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Button mushrooms (बटन मशरूम), Carrots (गाजर)

Cuisine : Oriental

Course : Main Course_Veg

Malaysian Vegetable Curry

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

For more recipes related to Malaysian Vegetable Curry checkout Khumb Baby Corn Hara Pyaaz , Khumbh Hara Dhania , Mushroom with Suva and Garlic , Mirchi Mushroom . You can also find more Main Course_Veg recipes like patal rosa, Tamatar Ki Kadhi, Red Cabbage And Apple Mix, Mushroom Soywadi Masala. Or try out these recipes from Oriental Cuisine like Steamed Shrimp With Pinenut Sauce, Lemon Chicken, Three Aroma Vegetable Rice, Egg Nests.

Malaysian Vegetable Curry Recipe Card

Malaysian Vegetable Curry

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Malaysian Vegetable Curry

  • Button mushrooms sliced 10-12

  • Carrots cut into ½ inch pieces 2 medium

  • Corn kernels 1/4 cup

  • Baby corns

  • Broccoli florets 10-12

  • hard tofu 50 grams

  • Oil 2 tablespoons

  • Red curry paste 1 teaspoon

  • Bhuna masala 130 grams

  • Lemon grass roots 4 inch

  • Coconut milk 1 cup

  • Fresh basil leaves 8-10


Step 1

Heat oil in a non-stick pan, add red curry paste and bhuna masala and saute.

Step 2

Slice lemon grass root and add to the pan. Add mushrooms, carrots, corn and baby corns and mix well.

Step 3

Add 1 cup water, cover and cook. Cut tofu into ½ inch triangles and add to the pan. Add broccoli florets and mix. Cook for 2-3 minutes.

Step 4

Add coconut milk and mix. Tear and basil leaves and mix well. Put into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.