Spicy Indo- Pak Vegetable Curry

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 onion
• 1/2 cup cooking oil
• 1 tablespoon tomato paste
• 2 tomatoes
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon fenugreek seeds
• 2 teaspoons salt
• 1/2 teaspoon turmeric
• 2 -3 carrots
• 2 -3 potatoes
• 1 cauliflower

Recipe

• 1 dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.
• 2 add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.
• 3 add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.
• 4 peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.