Curry with oven roasted vegetables

Ingredients:
1 garlic pod
1/2 inch piece of ginger
2 green chilli
2 tomato - cut into large chunks
1 onion - cut into large chunks
7-8 mushrooms - chopped
1 cup cauliflower florets
1/2 cup broccoli florets
1 tsp cinnamon powder
1 tsp garam masala powder
1/4 tsp turmeric powder
2 tsp cumin seeds
3 tsp coriander seeds
2 Tbsp yoghurt
Salt
Oil
Water

Method:
1) Preheat the oven to 200 degrees. Place mushrooms, cauliflower, broccoli in a baking tray. Roast until it gets crunchy and begins to turn brown. If not using an oven, take about 1 tsp of oil in a pan. Roast these vegetables on high heat until it starts turning brown.
2) Take 1 Tbsp of oil in a frying pan. Add cumin seeds and coriander seeds. Fry for a minute. Add onion and fry for a minute. Add tomato and fry for 4-5 minutes. Allow it to cool
3) Once cool, grind  the above with chilli, cinnamon powder, garam masala powder, turmeric powder, garlic and ginger
4)  Mix the paste with oven roasted vegetables, yoghurt. Add water to get the required consistency. Adjust salt to taste.

DONE!!!

Pakchoy broccoli vegetable curry

Ingredients:

1 bunch of pakchoy

2 cups broccoli florets

1 medium sized onion - sliced lengthwise

1 Tbsp olive oil
1 garlic pod - minced
1/2 tsp minced ginger
1 tsp red chilli  powder
1/4 tsp coarsely grounded pepper
1 Tbsp corn flour

1 Tbsp soy sauce

1/2 Tbsp vinegar 

Salt to taste

Method:

1) Cut the base off pak choy. Cut the stem and keep the leaves and stem aside.

2) Add cornflour, soy sauce and vinegar in a bowl.

3) Add oil in a pan and heat it. Add garlic. Once it starts turning golden brown, add ginger, grounded pepper, sliced onions. Let it cook until the onions start to turn translucent.

4) Add chilli powder, pakchoy stem, broccoli - Stir for a bit. Cover and let it cook for 2 minutes.

5) Add pakchoy leaves - Stir for a bit. Cover and let it cook for 2 minutes

6) Add the cornflour soy sauce paste. Stir for a minute. Adjust salt to taste.

DONE!!!