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Indian veggie curry

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Description

Just like the universe, the world of curry is endless. From Jamaica to Srilanka, Curry can have many versions, tastes and can be adopted to any diet. This perticular one can be found in any Indian resturant, and is a favorite among vast vegetarian population of India.

Ingredients

  • 3 medium Potato – Cut in small cubes

  • 1 eggplant – cut in small cubes

  • 250 grams okra – whole or half cut

  • 250 grams cauliflower

  • 1 small onion

  • 1 diced tomato – cut in cubes

  • 1 garlic clove – finely chopped

  • 1 small green chili – finely chopped

  • 1 inch ginger – Finely chopped

  • 1 tsp turmeric

  • 1 tsp mustard seeds

  • 1 tsp garam masala

  • 1 tsp coriander powder

  • ¼ tsp cinnamon powder

  • ¼ red chilli powder

  • ¼ tsp fenugreek leaves (dry)

  • ¼ tsp Cumin seeds

  • Mint leaves – finely chopped

  • 2 tsp oil

  • Salt to taste

Directions

1. In a nonstick hot pan, pour oil and add mustard seeds.

2.When they start popping, add cumin seeds. Fry for 10 seconds, then add the green chili, garlic and ginger, cook for another 15 seconds.

3. Add the onions and fry until they are golden brown.

4. Add the potatoes, cauliflower, okra, eggplant and cook on high heat for 2-3 minutes.

5. Cover the pan and simmer in low heat for another 5 minutes.

6. Check if the potatoes are done then add the tomatoes and all the spices.

7. Add 2-3 tsp of water to ensure nothing sticks on the bottom of the pan. Add salt and simmer for another 8-10 minutes.

8. Add mint and gently mix.

9. Serve with Rice or Naan.

Preparation

Total Time:

45

min

Preparation time: 

15

min

Cooking time:

30

min

Serving people: 

4

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