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
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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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3

Newest Ratings and Reviews

Read all 11 reviews

  • on August 25, 2014

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    1. There is too much liquid and the sauce is quite thin - increase cooking time to reduce sauce to a more stew-like consistency. Since the potatoes being used are waxy, cooking for an additional 15-30 minutes does NOT ruin the integrity of the potatoes;
    2. Flavor is a little flat - i ncrease S&P to taste, but do not add final seasoning until ready to serve
    3. Make sure you taste your tomatoes to determine sweetness/sourness - A tablespoon (or more) of sugar may be necessary to counterbalance the sourness/tanginess of the tomatoes and buttermilk;
    4. Cooking time indicated is not enough to reduce the sauce to desired consistently - cook longer and bulk up the sauce by adding chickpeas. This not only helped with the consistency of the sauce, but added another nutritional dimension to the dish
    5. Dish lacks a smoky dimension, that, IMHO, would elevate it - add a teaspoon of smoked paprika gave it that element of smokiness that I thought it lacked.

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  • on October 07, 2013

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    It turned out amazing! I made this recipe with soy milk instead of the buttermilk. The toasted and ground spices made my kitchen smell wonderful, and everyone I served this to loved it! I dabble in the gourmet cooking realm (yes I'm one of "those people" who have a fancy Facebook album of gorgeous food so I'm pretty adept when it comes to making modifications or adaptations to ingredients in recipes... By using soy vs. buttermilk, it made the curry much healthier. ^_^

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  • on September 04, 2013

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    This curry was inedible. Don't waste your money on the ingredients. It tasted sour not tangy from the buttermilk and it had too much of too many spices. I am a good cook and followed the recipe, it's just a bad recipe.

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