Traditional Vegetable Curry

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Garden Recipes

Photo: Traditional Vegetable Curry

Rated: 4 stars out of 5Rate it!Read 4 reviews

TOTAL TIME:1 hr 40 min
Prep:25 min
Inactive Prep:--
Cook:1 hr 15 min
 
YIELD:6 to 8 servings
LEVEL:Easy

Ingredients

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Directions

Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds. Toast for 15 seconds until aromatic and then crush in a mortar and pestle.

Place a large pot over medium heat and add the oil. When it is hot, add ginger, garlic and onions, and cook until very soft and beginning to turn golden, about 4 minutes. Add the curry leaves, garam masala and turmeric and continue to cook for 10 seconds. Add the tomato paste and stir well. Add the toasted spices, tomatoes, salt and pepper, buttermilk, potatoes and 1 cup water, and bring to a boil. Reduce the heat and let simmer until the potatoes are tender, 45 minutes to 1 hour. Taste for seasoning. Add salt and green chilies to taste.

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Newest Ratings and Reviews

Read all 4 reviews

  • on March 06, 2012

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    This is a fantastic recipe; I love its mellow but rich flavor. I am cooking it tomorrow for a Lutheran Lenten Soup Supper. I can't wait for others to enjoy it too!

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  • on December 27, 2011

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    This is a delicious and simple curry. My family loves it. I adore it. I don't care for potatoes so used butternut squash and cauliflower instead. I am able to find all the spices except the fresh curry leaves so used (Sambhal curry powder instead. I like it hot so finished my bowl with some chopped serrano chili. We have many new dishes that we love courtesy of Bal !

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  • on December 23, 2011

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    Even though I didn't have exactly the same ingredients called for on hand, I made do with what I had. Me and my family gobbled it up. Made it with the sweet potato cakes also from Dal found on this site and it was a delicious vegetarian meal.

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