Ingredients
- 1 cup potatoes peeled and cubed
- 1 cup carrots peeled and chopped
- 1 cup cauliflower florets
- 1 cup green beans trimmed and chopped
- 1 cup green peas I have used frozen
- 1 cup sweetcorn I have used frozen
- 1 cup tomatoes chopped or pureed
- ¼ cup oil
- 1 cup onion roughly chopped
- 2 tablespoon garlic minced
- 2 green chili slit
- 1 tablespoon cumin seeds
- 1 tablespoon fenugreek leaves dry (kasoori methi)
- 1 tablespoon chili powder red
- 1 teaspoon turmeric powder
- 2 tablespoon ground coriander and cumin
- ½ teaspoon garam masala
- 1 tablespoon salt or per taste
- 2 tablespoon cilantro coriander fresh
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Instructions
- In a wide heavy based pan heat 1/4 cup oil on medium heat.
- Add 1 tablespoon cumin seeds , once they crackle, add 1 cup onion
- Turn the heat on low and saute onions until light pink, add 2 tablespoon garlic and 2 green chili
- Saute the mixture until raw smell of garlic goes away (3-4 seconds)
- Add 1 cup carrots, mix and cover the pan with a lid. Allow to cook carrots for 2-3 minutes.
- Now add 1 cup tomatoes, mix and saute for a minute or two then add 1 tablespoon chili powder, 1 teaspoon turmeric powder, 2 tablespoon ground coriander , 1/2 teaspoon garam masala mix well.
- Stir in 1 tablespoon fenugreek leaves then tip in 1 cup potatoes , 1 cup cauliflower, 1 cup green beans, and 1 cup sweetcorn.
- Mix well, add 1/4 cup water (I added water in the same bowl as the tomatoes).
- Season with 1 tablespoon salt
- Mix well, cover the pan with the lid and turn the heat on medium.
- Cook the vegetables until they are 90 % done, keep checking couple of times and stir to prevent burning the vegetables.
- Now add 1 cup green peas mix the curry, cover the pan and cook for a couple of minutes or until vegetables are done but not mushy.
- Turn off the heat, sprinkle 2 tablespoon cilantro and serve hot.