Traditional Vegetable Curry – A Detailed recipe cooking. 
Photo of the dish: Бал АрнесонTime: 1 hour. 40 min Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. chickpea
- 2 tbsp. washed and halved young red potato
- 2 tbsp. l coriander seed
- 1 tbsp. l zira seed (cumin)
- 1 tsp fenugreek seed
- 1 tsp black mustard seed
- 3 tbsp. l grape oil
- 2 tbsp. l chopped ginger
- 1 tbsp. l chopped garlic
- 1 finely chopped large onion
- 1/4 Art. dried curry leaves
- 1 tbsp. l spice mixes garam masala
- 1 tsp turmeric
- 1/4 Art. tomato paste
- 2 tbsp. cherry tomatoes
- A pinch of salt and ground black pepper
- 5 tbsp. buttermilk
- Chopped Green Chili
Recipes with similar ingredients: potatoes, coriander, cumin, fenugreek, mustard seed, grape oil, curry leaves, garam masala, turmeric, chickpeas, cherry tomatoes, ginger root, onion, garlic, chili pepper, yogurt
Recipe preparation:
- Put the pan on a slow fire and add the seeds coriander, zira, fenugreek and black mustard. Dry the spices in for 15 seconds until odor and rub them in a mortar. Place a large saucepan over medium heat and pour oil. AT heated oil add ginger, garlic and onions and simmer this mixture about 4 min until all the ingredients are soft and onion will get a golden color. Add curry leaves, spices to garam masala and turmeric and simmer for about 10 seconds. Add tomato paste and mix thoroughly. Add the fried to the mixture. spices, tomatoes, salt, pepper, buttermilk, chickpeas, potatoes and 1.5 tbsp. water. Bring the sauce to a boil. Reduce heat and simmer for 45-60 minutes. until potatoes will not become soft, and chickpeas will not fall apart. Add salt green pepper and other seasonings to taste.
