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Vegetable Curry

chef.alexande's picture
Ingredients
  Red chilies 2 , seeded and chopped
  Garlic 2 Clove (10 gm), crushed, minced
  Ghee 30 Milliliter (2 Tablespoon)
  Turmeric 1 Teaspoon
  Garam masala 15 Gram (1 Tablespoon)
  Mustard seed 1 Teaspoon, crushed
  Ground coriander 1 Teaspoon
  Lemon juice 30 Milliliter (2 Tablespoon)
  Onions 2 Medium, chopped
  Potato 1 Large, peeled and cubed
  Mixed prepared vegetables 1 Pound (450 Grams, Such As: Cauliflower Florets/Flowerets; Green Beans, String Or Snap, Stringed And Sliced; Shelled Peas, Washed Spinach, Tough Stems Removed)
  Ripe tomatoes 2 , peeled, chopped
  Water 8 Fluid Ounce (1 Cup, 225 Milliliter)
Directions

MAKING
1) Heat ghee or oil in a wok. Fry chillies and garlic along with other spices. Add lime juice to the mixture and cook for 5 minutes.
2) Increase the heat, add the onion and cook till it browns.
3) Add the vegetables, water and seasoning. Simmer for 20 minutes, stir occasionally and cook uncovered till potatoes are tender. Reduce the quantity of liquid till almost dry.

SERVING
4) Serve hot with rice or roti.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Evaporated
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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