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Mixed Vegetable Curry (Nepali Style) (तरकारी)

About Mixed Vegetable Curry (Nepali Style) (तरकारी)

Mixed Vegetable Curry, known simply as 'Tarkari' in Nepali, is a staple dish in Nepal. It’s a versatile and nutritious preparation, often featuring a medley of seasonal vegetables cooked with aromatic spices. This everyday dish is a cornerstone of Nepali cuisine and is commonly served with rice, roti, or other bread.

Picture of Mixed Vegetable Curry (Nepali Style)

History

The history of mixed vegetable curry in Nepal is deeply intertwined with the country's agricultural practices and dietary traditions. For centuries, Nepalese people have relied on locally grown vegetables as a primary food source. The abundance of different vegetables depending on the region and season led to the natural evolution of mixed vegetable curries. The preparation of Tarkari is not limited to any single ethnic group or region of Nepal; it is common throughout the country, adapting to local preferences and available ingredients. The dish reflects Nepal's agricultural heritage, resourcefulness, and the importance of plant-based diet. The spices used also often reflect the influence of nearby countries like India. It's a common dish prepared in every household and is an essential part of the daily meal.

Fact 1

Tarkari is a highly adaptable dish, changing based on the available vegetables in each season.

How to prepare?

Potato - 2 medium, dicedCauliflower - 1 cup, cut into floretsGreen Beans - 1/2 cup, cut into 1-inch piecesCarrot - 1 medium, dicedPeas - 1/2 cupSpinach - 1 cup choppedOnion - 1 medium, choppedTomato - 2 medium, choppedGinger-Garlic Paste - 1 tbspTurmeric Powder - 1/2 tspCumin Powder - 1 tspCoriander Powder - 1 tspRed Chili Powder - 1/2 tsp (adjust to taste)Garam Masala - 1/4 tspSalt - to tasteCooking Oil - 2-3 tbspGreen Chili - 1-2, slit (optional)Cumin Seeds - 1/2 tsp (for tempering/jhano)

Learn step by step to prepare Mixed Vegetable Curry (Nepali Style)

  • 1
    Heat oil in a pan or pot over medium heat.
  • 2
    Add cumin seeds for tempering. Once the cumin seeds start to splutter add the green chili and fry for a few seconds. Then, add the chopped onions and cook until golden brown.
  • 3
    Add the ginger-garlic paste and sauté for a minute until fragrant.
  • 4
    Add the chopped tomatoes and cook until they soften.
  • 5
    Add turmeric powder, cumin powder, coriander powder, and red chili powder (if using). Stir well and cook for another minute until the spices are fragrant.
  • 6
    Add all the chopped vegetables (potato, cauliflower, green beans, carrot, peas) and mix well with the spices.
  • 7
    Add spinach and salt, mix well.
  • 8
    Add a little water (about 1/4 cup) to prevent sticking, cover the pot and let the vegetables cook on low-medium heat until they are tender (about 15-20 minutes). Stir occasionally to prevent burning.
  • 9
    Once the vegetables are cooked, sprinkle some garam masala and stir well.
  • 10
    Serve hot with rice or roti. Garnish with fresh coriander leaves (optional).
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