Traditional Vegetable Curry

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

ingredients

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds
  • 3 tablespoons grapeseed oil
  • 2 tablespoons minced ginger
  • 1 tablespoons minced garlic
  • 1 large onion, thinly sliced
  • 1/4 cup dried curry leaves
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.