Recipe
Why make it
An everyday mixed vegetable curry with potato, carrot, beans, cauliflower and peas in a soft onion-tomato masala. Simple to make with ordinary vegetables, and it goes well with roti.
Serves 4
+ 12 more in the full recipe
Step 1 of 11
Wash and cut all the vegetables. Keep the potatoes and carrots together, as they need longer to cook, and keep the beans, cauliflower and peas in a second group.
Step 2 of 11
Heat the oil in a pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant and a shade darker.
Step 3 of 11
Add the chopped onions with a pinch of the salt. Cook, stirring often, until soft and golden brown at the edges.
Step 4 of 11
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
Step 5 of 11
Add the tomatoes, turmeric, chilli powder, coriander powder and the rest of the salt. Cook, mashing the tomatoes with the back of the spoon, until they break down and the oil begins to separate at the sides.
The last 6 steps are in the full recipe.
Cook’s tip
Cut the vegetables to similar sizes and add them in stages, so the potatoes and carrots cook through without the beans and cauliflower turning mushy.
Ready to cook?
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