Traditional Vegetable Curry
Traditional Vegetable Curry
Get this quick and easy vegetable recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 25 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 6 servings
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds
  • 3 tablespoons grapeseed oil
  • 1 large onion, thinly sliced
  • 1 tablespoon minced garlic
  • 2 tablespoons minced ginger root
  • ¼ cup dried curry leaves
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • ¼ cup tomato paste
  • 2 cups cherry tomatoes
  • A pinch of salt
  • A pinch of pepper
  • 5 cups buttermilk
  • 1 cup water
  • 2 cups baby red potatoes, washed and cut in half
  • Minced green Chillies to taste
  1. Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds
  2. Toast for 15 seconds until aromatic and then crush in a mortar and pestle
  3. Place a large pot over medium heat and add the oil
  4. When it is hot, add onion, garlic and ginger root and cook for 4 minutes, until very soft and beginning to turn golden
  5. Add the curry leaves, garam masala and turmeric and continue to cook for 10 seconds
  6. Add tomato paste and stir well
  7. Add toasted spices, tomatoes, salt and pepper, buttermilk, water and potatoes and bring to a boil
  8. Reduce heat and let simmer until potatoes are tender, about 45 minutes to 1 hour
  9. Taste for seasoning and add salt and green Chillies to taste

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