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Beans/Potato Curry PDF Print E-mail
Ingredients (use vegan versions):
  • Oil 2 tbsp.
  • vegan mustard seeds 1 tsp.
  • Urad Daal 1 tsp.
  • Vegs. 3 cups
  • Salt to taste
  • Turmeric pinch
Directions:

[1] Heat oil, mustard seeds, and Urad Daal. Roast for a few seconds.

[2] Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes.

[3] Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done.

[4] For making the potatoes more crisp, add rice powder (arshi maav) and stir it in.

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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