Kari Sabzee (Good vegetable Curry)

1 tablespoon oil (optional but does temper the spices well)

2 Onions chopped

Vegetables 5 cups chopped to about 2cm (Eg two cups diced potato and 3 cups cauli, beans and carrots)

10 cloves garlic

2 green Chillis (optional to taste)

2 teaspoon cumin seeds

2 teaspoon mustard seed

1/2 teaspoon salt

2 teaspoon turmeric

1 tablespoon each of coriander powder and cumin powder

2 teaspoons Kashmir chilli pwd (or more to taste)

2 teaspoons mango pwd (umchur)

2 teaspoons ginger powder

2 teaspoons powdered vegetable stock

2 tablespoons tomato paste

1 tablespoon coriander seeds (pounded in mortar and pestle)

½ to 1 cup water (use only to stop burning)

1.5 cups/ 2 cups cooked beans or lentils

Cooking Method

Chop root vegetables into 2.5cm x 2.5cm chunks.

Boil till almost cooked (tender when you put a fork into them). Drain, reserving the liquid and set aside.

Heat oil in a heavy based pan

Add the cumin and mustard when the oil is hot enough to make the seeds dance and pop. Stir for 1 minute and add the garlic and chilli. Stir for 30 seconds to a minute.

Add onions, stir quickly and then add all the other spices (except garam masala). Stir fry till onion is transparent and soft.

Add tomato paste, stock powder and water to make a thick fragrant gravy

Simmer for about 5 minutes, add all other ingredients (pounded coriander seeds)

Add water to make a thick gravy.

Cook for about 5 minutes.

Add the pounded coriander seeds and stir for another minute before serving.

If you want it to be thicker you can:

1.       Take some of the mixture out and mash/blend it and add it back or,

2.       Thicken with chick pea flour (or whole wheat flour)

If you just use potato and cauliflower it’s called aloo ghobi