What goes in your body (4 vegan):
- 1/2 cup vegetable oil
- 1/2 tsp cumin seeds
- 4 dried red chilies
- 2 onion, sliced
- 1 tsp finely chopped fresh gingerroot
- 1 garlic clove, crushed
- 1 tsp chili powder
- 1 tsp salt
- pinch of ground turmeric
- 3 potatoes
- 1/2 cauliflower, cut into small florets
- 2 fresh green chilies
- 1/4 bunch of cilantro, chopped
- 2/3 cup water
- Heat the oil in a large pan. Add the cumin seeds and dried red chilies, stirring to mix.
- Add the onions to the pan and cook, stirring occasionally, until golden brown.
- Mix the ginger, garlic, chili powder, salt and turmeric together in a bowl. Add the spice mixture to the onions and stir-fry for 2 minutes.
- Add the potatoes and cauliflower to the onion and spice mixture, stirring to coat the vegetables in the spice mixture.
- Reduce the heat and add the green chilies, cilantro and water to the pan. Cover and let simmer for 15-20 minutes.
- Serve with cooked rice and/or Indian breads.
This one is served with Basmati rice cooked in the Punjab style and Dhal (lentil dish).
Tips from the chef:
- I recommend serving with Dhal or other kind of more liquidy curry dish with it since this is a relatively dry curry.
- It may seem like 1/2 cup of vegetable oil is too much but it's needed to evenly coat all the vegetables with spice mixture.
- I typically use olive oil for most of my cooking but I particularly like to use vegetable oil with this recipe since high cooking temperature of vegetable oil brings out more sweet flavor out of onion.