Indian Vegetable Curry Recipe Video

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
CuisineIndianCourseMain Dish
TasteSavourFeelCrunchy
MethodSimmeringSpecialityPart of Menu
VegetarianVegetarianMain IngredientVegetable
Interest GroupEveryday

Ingredients

 
3 - 4 medium red potatoes, boiled until barely tender, peeled and juilianed
 
2 Tbs ghee + 1 Tbs + 1 Tbs
 
2 Tbs olive oil
 
2 italian eggplants, peeled, topped and tailed and cut into 1/2 inch cubes
 
1/2 tsp + 1/8 tsp turmeric
 
1/2 tsp + 1/8 tsp garam masala
 
1 tsp ground cumin
 
1 tsp ground coriander
 
1/2 tsp paprika
 
tsp superfine sugar
 
2 Tbs water
 
juice of 1 lemon
 
1 small head cauliflower, broken into bitesize florets
 
8 oz cleaned baby spinach
 
6 roma tomatoes, peeled and seeded and chopped

Directions

Heat 1 Tbs ghee and 1 tbs olive oil, add potatoes and stir fry until golden brown. Remove to paper towel lined
plate to drain. Add 1 Tbs ghee to pan, add eggplants and stirfry over high heat until they color, remove to
paper towels and drain, sprinkle with 1/8 tsp turmeric and 1/8 tsp garam masala. Combine remaining spices, sugar, water
lemon juice in a small bowl and stir. Add 1 tbs ghee and tbs olive oil to pan, stir fry cauliflower over medium heat until
it begins to brown, add spice mixture add 1/2 cup chicken or veggie stock and then add spinach.
Cook down until spinach cooks, add tomatoes. return eggplant and potatoes to pan. Serve over rice.

Editors Review

This simple Indian vegetable curry is a staple of every Indian household and now gaining fame in other countries as well. The concept behind this curry is simple- use whatever ingredients you have and spice them up with some aromatic spices. Watch the video for easy steps.

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