Category - India & Curry

LABRA

    Yield: 4 servings

    2 tbsp Vegetable oil
    1 1/2 tsp Sugar
    1 ea Bay leaf
    1/4 tsp Five spice powder
    3 tbsp Ginger, minced
    1/2 tsp Turmeric
    2 tsp Cumin, ground
    3/4 tsp Salt
    3/4 cup Tomatoes, chopped
    1/2 cup Water
    1/2 lb Potatoes, cubed
    1 1/4 cup Sweet potato, peeled & cubed
    2 cup Cauliflower, cut into floret
    1 cup Green beans, sliced
    2 cup Eggplant, cubed
    3 tbsp Red chile paste
    1/4 cup Green peas, cooked
    1/2 tsp Garam masala

    Heat oil & add sugar. Fry for a few seconds. Lower heat & add bay leaf & five spice. Cook for a few seconds. Add ginger, turmeric, cumin & salt. Stir & add the tomatoes & water. Add potatoes, sweet potatoes & cover & simmer for 15 minutes.

    Add cauliflower, beans, eggplant & red chile paste. Simmer, covered, for 10 minutes. Reduce heat again & uncover & simmer for a further 10 minutes. Sprinkle hot water over the vegetables if they start to stick but be careful because you want a thick sauce that clings to the vegetables.

    Stir in the peas & simmer, covered, until the vegetables are all cooked right through. Remove from heat & blend in the garam masala. Sprinkle with cilantro & serve.

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