RCI-SP.005.0282.001
Vegetable Curry I
Vegetable curry
Prep35 min
Cook60 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- cumin seeds½ tspcrushed
- coriander seeds½ tspcrushed
- ginger root1 tbspminced
- garlic1 tbspminced
- onion½ cupdiced
- 1 tsp
- 1 tsp
- ½ tsp
- each dried red chili1 unitminced
- each bay leaves2 unit
- mixed vegetables2 cupschopped
- potatoes1 cupdiced
- tomatoes1 cupdiced
- 1 cup
- 1 tsp
- 1 tbsp
- 1 tsp
Method
1
Heat ghee in a large heavy-bottomed pot or kadai over medium heat until shimmering, about 1-2 minutes.
2
Add crushed cumin seeds and crushed coriander seeds to the hot ghee and toast for 30 seconds until fragrant, stirring constantly.
1 minutes
3
Add the minced ginger, minced garlic, and diced onion to the pot and sauté for 3-4 minutes, stirring frequently, until the onion becomes translucent and the raw smell of garlic disappears.
4 minutes
4
Stir in the turmeric, garam masala, chili powder, and minced dried red chili, mixing well to coat the onion mixture with the spices, then cook for 1 minute.
1 minutes
5
Add the diced tomatoes and stir to combine with the spice paste, cooking for 2-3 minutes until the tomatoes begin to break down and release their juices.
3 minutes
6
Add the diced potatoes and mixed vegetables to the pot, stirring to coat them evenly with the curry base.
7
Pour in the water and add the bay leaves, then bring the curry to a boil over medium-high heat.
3 minutes
8
Reduce heat to medium-low, cover the pot partially, and simmer for 15-18 minutes, stirring occasionally, until the potatoes are tender and cooked through.
17 minutes
9
Stir in the white vinegar, tamari, and pepper, tasting and adjusting seasoning as needed.
10
Simmer uncovered for an additional 2-3 minutes to allow the flavors to meld and adjust the consistency if needed.
3 minutes
11
Remove and discard the bay leaves before serving the curry hot with steamed rice or bread.