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Coconut Gravy With Vegetables: Indian Side Dish Recipe

Shwetha Bhat is passionate about cooking. She loves to prepare meals with healthy and easily available ingredients.

Coconut gravy with vegetables

Coconut gravy with vegetables

Tasty and Healthy Indian-Style Gravy

This coconut gravy dish has lots of vegetables that are healthy and tasty to eat. The recipe is easy to prepare, as well.

The choice of vegetables is open-ended. You can use any vegetable combination of your choice, which makes this recipe versatile. Fennel seeds and coriander leaves give a nice aroma and flavor to this side dish.

Serve with chapati, roti, paratha etc.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 1 tablespoon ghee (clarified butter)
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 9-10 cashews
  • 1 cup potatoes, peeled and cubed
  • 1 cup beans, chopped
  • 1 cup peas, fresh or frozen
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 2 cups water, or as needed
  • 1 cup grated coconut
  • 1 tablespoon fried gram
  • 1 tablespoon melon seeds
  • 1/2 tablespoon fennel seeds
  • 1 cup coriander leaves
  • 1 tomato, roughly chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder

Instructions

  1. In a pan, heat the ghee and oil. Splutter the cumin seeds. Add cashews and saute till cashews turn golden brown in color.
  2. Add cubed potatoes, chopped beans and peas. Add turmeric powder and salt. Mix well. Add water, close the lid and cook the vegetables over medium flame.
  3. In a mixer jar, add grated coconut, fried gram, melon seeds, fennel seeds, coriander leaves, tomato and 1/4 cup water. Close the lid and grind to a fine paste.
  4. After the vegetables are cooked well, add the ground paste, 1/2 cup water, red chili powder, coriander powder, garam masala powder and salt. Mix to combine well. Add more water if required for the desired consistency. Adjust salt.
  5. Close the lid and cook for 5 minutes. Switch off the flame.
  6. Vegetable gravy is ready now. Serve hot with roti, chapati or paratha. Enjoy.

Step-by-Step Photos

In a pan, heat 1 tablespoon ghee and 1 tablespoon oil. Splutter 1 teaspoon cumin seeds. Add 9-10 cashews and saute till cashews turn golden brown in color.

In a pan, heat 1 tablespoon ghee and 1 tablespoon oil. Splutter 1 teaspoon cumin seeds. Add 9-10 cashews and saute till cashews turn golden brown in color.

Add 1 cup peeled and cubed potatoes.

Add 1 cup peeled and cubed potatoes.

Add 1 cup chopped beans and 1 cup peas. Add 1/2 teaspoon turmeric powder and salt to taste.

Add 1 cup chopped beans and 1 cup peas. Add 1/2 teaspoon turmeric powder and salt to taste.

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Mix well. Add 1 cup of water.

Mix well. Add 1 cup of water.

Close the lid and cook vegetables over medium flame.

Close the lid and cook vegetables over medium flame.

In a mixer jar, add 1 cup grated coconut, 1 tablespoon fried gram, 1 tablespoon melon seeds and 1/2 tablespoon fennel seeds.

In a mixer jar, add 1 cup grated coconut, 1 tablespoon fried gram, 1 tablespoon melon seeds and 1/2 tablespoon fennel seeds.

 Add 1/4 cup water.

Add 1/4 cup water.

Add 1 cup coriander leaves and 1 chopped tomato.

Add 1 cup coriander leaves and 1 chopped tomato.

Close the lid and grind to a fine paste.

Close the lid and grind to a fine paste.

Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder and salt to taste.

Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder and salt to taste.

After vegetables are cooked well, add the ground paste and 1/2 cup of water.

After vegetables are cooked well, add the ground paste and 1/2 cup of water.

Mix to combine vegetables, ground paste and spices well.

Mix to combine vegetables, ground paste and spices well.

Add more water if required for the desired consistency. Adjust salt. Close the lid and cook for 5 minutes. Switch off the flame. Vegetable gravy is now ready.

Add more water if required for the desired consistency. Adjust salt. Close the lid and cook for 5 minutes. Switch off the flame. Vegetable gravy is now ready.

Serve hot with roti, chapati or paratha. Enjoy.

Serve hot with roti, chapati or paratha. Enjoy.

Cooking Notes

  • Other vegetable options: broccoli, cauliflower, sweet corn, capsicum, carrot etc.
  • You can add paneer to this gravy.
  • Omit the ghee and use only oil if you prefer.
  • Keep the cubed potatoes in water until use to avoid discoloration.
  • You can replace melon seeds with poppy seeds.
  • Increase the quantity of spice powders for a spicier gravy. You can add green chili, too.

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