Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup cauliflower florets
- 1 cup peas
- 1 cup water
- Salt to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the cumin powder, coriander powder, turmeric powder, chili powder, and garam masala. Stir well and cook for a minute.
5. Add the diced potatoes, carrots, green beans, cauliflower florets, and peas. Stir well to coat the vegetables with the spices.
6. Add one cup of water and salt to taste. Stir well.
7. Cover the pot and let the vegetables cook on medium heat for 20-25 minutes or until they are tender.
8. Once the vegetables are cooked, turn off the heat and let the curry rest for a few minutes.
9. Garnish with fresh cilantro leaves and serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 28g
Protein: 5g
Fiber: 7g
Substitutions for ingredients:
- You can use any vegetables of your choice in this recipe.
- You can use vegetable broth instead of water for a richer flavor.
Variations:
- You can add tofu or paneer to make it a protein-rich dish.
- You can add coconut milk to make it a creamy curry.
Tips and tricks:
- Cut the vegetables into similar sizes for even cooking.
- Use fresh ginger and garlic for better flavor.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on the stovetop until hot.
Presentation ideas:
- Serve the curry in a bowl with rice or naan on the side.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Rice or naan
Suggested side dishes:
- Raita (yogurt dip)
- Papadum (crispy lentil crackers)
Troubleshooting advice:
- If the curry is too thick, add more water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store the leftover curry in an airtight container in the refrigerator.
Food history:
- Bengali cuisine is known for its use of spices and flavors. Vegetable curries are a staple in Bengali households.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve hot with rice or naan.
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Region: Indian