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Ingredients
| onions: 1 |
| vegetable oil: 1/2 cup |
| canned tomato paste: 1 Tbl |
| red tomatoes: 2 |
| ground cumin: 1 tsp |
| ground coriander: 1 tsp |
| chili powder: 1/2 tsp |
| paprika: 1 tsp |
| fenugreek seed: 1/2 tsp |
| salt: 2 tsp |
| ground turmeric: 1/2 tsp |
| carrots: 3 |
| russet potatoes: 3 whole potatoes |
| cauliflower heads: 1 |
Spicy Indo- Pak Vegetable Curry
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.
- Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.
- add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.
- peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.