Mixed Veg Curry Recipe

Name: Mixed Veg Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 5 ml · Coriander powder; 5 ml · Cumin seeds; 5 ml · Garam masala; 15 ml · Lemon juice; 20 ml · Oil; 1 piece · Onion; 5 ml · Salt; 1 piece · Tomato; 5 ml · Turmeric powder; 200 g · Vegetables; 300 ml · Water

Ingredients

2 servings

Coriander powder
5 ml
Cumin seeds
5 ml
Garam masala
5 ml
Lemon juice
15 ml
Oil
20 ml
Onion
finely chopped
1 pc
Salt
to taste
Tomato
finely chopped
1 pc
Turmeric powder
5 ml
Vegetables
cut into bite-sized pieces
200 g
Water
300 ml

Flavor profile

Spice

Richness

Method

1Heat 20 ml oil in a deep pan over medium heat.
2Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
3Add 1 finely chopped tomato and cook until soft and oil begins to separate, about 6 minutes.
4Grind 1 tsp cumin seeds, 1/2 tsp coriander powder, 1/2 tsp garam masala, and 1/4 tsp turmeric into a fine powder using a mortar and pestle or spice grinder.
5Add the ground spice mix to the pan and stir for 30 seconds to release aroma.
6Add 200 g mixed vegetables (carrots, potatoes, peas, beans, cauliflower) and toss well to coat in the spices.
7Pour in 300 ml water and bring to a gentle boil. Cover and simmer for 12 minutes, stirring occasionally.
8Season with 1/2 tsp salt and cook uncovered for 2 minutes to thicken the curry slightly.
9Turn off heat, stir in 1 tbsp lemon juice and serve hot with roti or rice.