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Potal Tarakari or Korma Prasad


Product Short Description

Potal Tarakari/Korma Without Onion, Garlic


  • Parwal (Pointed Gourd)
  • Green peas
  • Carrots
  • Green beans
  • Cashews
  • Bay leaves
  • Cinnamon
  • Cardamom
  • Cloves
  • Ginger
  • Green chilies
  • Turmeric powder
  • Cumin powder
  • Coriander powder
  • Garam masala
  • Salt
  • Oil


  1. Wash and chop parwal into medium-sized pieces.
  2. In a pan, heat oil and add bay leaves, cinnamon, cardamom, and cloves for tempering.
  3. Add chopped parwal, green peas, carrots, and green beans. Sauté for a few minutes.
  4. Grind cashews, ginger, and green chilies to form a smooth paste.
  5. Add the cashew paste to the vegetables and mix well.
  6. Sprinkle turmeric powder, cumin powder, coriander powder, and salt. Stir to coat the vegetables.
  7. Cover and cook until the vegetables are tender, stirring occasionally.
  8. Once the vegetables are cooked, add garam masala and mix.
  9. Garnish with fresh coriander leaves.
  10. Serve the delicious potal tarakari or korma without onion, garlic, potatoes, cauliflower, and tomatoes with roti or rice.

Note: Adjust spice levels according to preference. This recipe offers a flavorful and aromatic dish without the use of onion, garlic, and certain vegetables.”

Potal Tarakari or Korma Prasad

Certainly! You can make a delicious vegetable curry without using onions, garlic, potatoes, pointed gourd, cauliflower, or tomatoes. Here’s a simple recipe for a No Onion, No Garlic Vegetable Curry:

Ingredients: for Potal Tarakari or Korma Prasad

1 cup mixed vegetables (peas, beans, bell peppers, etc.)
1/2 cup green beans, chopped
1/2 cup green peas
1/2 cup bell peppers, diced
2 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon red chili powder (adjust according to your spice preference)
1/2 teaspoon garam masala
Salt to taste
1 cup water
Fresh coriander leaves for garnish


Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.

Add chopped green beans, diced carrots, green peas, and bell peppers to the pan. Saute the vegetables for a few minutes until they start to soften.

Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well to coat the vegetables with the spices.

Pour in one cup of water and mix again. Cover the pan with a lid, and let the vegetables cook until they are tender. Stir occasionally to prevent sticking.

Once the vegetables are cooked, sprinkle garam masala and mix gently.

Cook for an additional 2–3 minutes to allow the flavors to meld.

Garnish with fresh coriander leaves.

Your no-onion, no-garlic vegetable curry is now ready to be served. You can enjoy it with rice, roti, or any other bread of your choice. Feel free to adjust the spices and vegetables according to your taste preferences.

Potal Tarakari or Korma Prasad