Traditional vegetable curry

Votes: 2

Photo of the dish: Ball Arneson

Time: 1 hour 40 min.
Complexity: easily
Servings: 6 - 8

Traditional vegetable curry - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup chickpeas
2 cups washed and halved new red potatoes
2 tablespoons coriander seeds
1 tbsp. cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
3 tbsp. l. grape oil
2 tbsp chopped ginger
1 tbsp. minced garlic
1 large onion, finely chopped
1/4 cup dried curry leaves
1 tbsp. garam masala spice mix
1 teaspoon turmeric
1/4 cup tomato paste
2 cups cherry tomatoes
A pinch of salt and ground black pepper
5 cups buttermilk
Chopped green chili

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place the pan over low heat and add the coriander, cumin, fenugreek, and black mustard seeds. Dry-fry the spices for 15 seconds until fragrant, then crush them in a mortar.

Place a large saucepan over medium heat and pour in the oil. Add the ginger, garlic, and onion to the heated oil and sauté for about 4 minutes, until all ingredients are softened and the onion is golden. Add the curry leaves, garam masala, and turmeric and sauté for about 10 seconds. Add the tomato paste and stir thoroughly.

Add the toasted spices, tomatoes, salt, pepper, buttermilk, chickpeas, potatoes, and 1.5 cups of water to the mixture. Bring the sauce to a boil. Reduce the heat and simmer for 45-60 minutes until the potatoes are tender and the chickpeas are cooked through. Add salt, green pepper, and other seasonings to taste.

Categories:

recipe / Vegetarian dishes / Soups / Thick soups and stews / / Indian cuisine

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