Nepali Vegetable Curry | Tarkari Recipe

Simple Nepali vegetable curry made with green beans and carrot. Mildly spiced dish that is perfect to serve with roti or dal bhat.

I love curries with mixed vegetables. My mom used to make them often when we were growing up. I was used to that concept of mixing different veggies to make a curry. But when I told a friend, she said she was not used to random veggies mixed together in a curry.

I have quite a few combinations of mixed vegetable curries on the blog like this mixed veggie sagu or this Gujarati sambhariya shaak. Recipes to use up last of the veggies in the refrigerator are always handy to have in one's repertoire.

What is Tarkari?

Tarkari is a word to describe vegetable side dishes or curries in Indian subcontinent, Nepal and Bangladesh. These are generally dry stir fries or sautes.

Nepali tarkari can be made with any combination of veggies. But traditionally it includes potato, cabbage, carrot, green beans, peas, cauliflower etc. Feel free to use 2 or 3 of the mentioned veggies to make the dish.

Recipe adapted from Sandhya's Dal Bhaat Tarkari post. She used potato and cauliflower to make her curry but I made mine with green beans and carrots.

Ingredients

The ingredients needed to make this curry are:

• 2 ~ 3 Veggies of choice ( potato, cabbage, carrot, green beans, peas, cauliflower etc. )
• Onion
• Ginger & Garlic
• Tomato
• Red Chili powder
• Ground Cumin & Coriander
• Garam Masala

Instructions

Here's how to make Nepali vegetable curry:

• Heat oil in a saute pan; add the onions, ginger, garlic and red chilies. Cook till onions are lightly browned.
• Add the cooked veggies, mix well. Cover and cook till the veggies are cooked through.
• Add the chopped tomatoes, ground cumin, turmeric, red chili powder and salt. Cook covered till tomatoes turn mushy.
• Finally add the garam masala, mix well and turn off the heat. Serve hot with rice or roti and Nepali dal for a filling meal.

Nepali Vegetable Curry Recipe

Simple Nepali vegetable curry made with green beans and carrot. This mildly spiced dish that is perfect to serve with roti or dal bhat.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Course: Side Dish

Cuisine: nepalese

Servings: 4 serving

Ingredients

1x2x3x

• 1 tbsp Oil
• 1 Small Onion, finely chopped
• ½" Ginger, finely grated
• 2 cloves Garlic, finely minced
• 3 cups Green Beans, chopped
• 2 Medium Carrot, peeled and chopped
• 2 Medium Tomato, finely chopped
• 1 Red Fresno Chili, finely chopped
• ½ tsp Ground Cumin
• ½ tsp Red Chili powder (adjust as per taste)
• ½ tsp Turmeric
• ½ tsp Garam Masala
• to taste Salt

Instructions

• Heat oil in a saute pan; add the onions, ginger, garlic and red chilies. Cook till onions are lightly browned.
• Add the cooked veggies, mix well. Cover and cook till the veggies are cooked through.
• Add the chopped tomatoes, ground cumin, turmeric, red chili powder and salt. Cook covered till tomatoes turn mushy.
• Finally add the garam masala, mix well and turn off the heat. Serve hot with rice or roti.

Notes

• Veggies like potato, cabbage, carrot, green beans, peas, cauliflower etc can be used to make this curry. Feel free to use 2 or 3 of the mentioned veggies to make the dish.

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How to Serve:

This curry can be served with either rice or roti and dal. If you are making this on a weekend, why not make this Nepali Vegetarian thali and enjoy with the family.