Spicy Indo- Pak Vegetable Curry
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 onion
- 118.29 ml cooking oil
- 14.79 ml tomato paste
- 2 tomatoes
- 4.92 ml cumin powder
- 4.92 ml coriander powder
- 2.46 ml chili powder
- 4.92 ml paprika
- 2.46 ml fenugreek seeds
- 9.85 ml salt
- 2.46 ml turmeric
- 2-3 carrots
- 2-3 potatoes
- 1 cauliflower
directions
- 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.
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