Pakistani Punjabi, Sindhi & Pashtun
Spicy Indo-Pak Vegetable Curry
A Pakistani curry of tomatoes, carrots and potatoes, seasoned with cumin and chilli and simmered on the stove.
ساعة و20 دقيقة · تكفي 4 أشخاص · متوسط
4
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 20 دقيقة · الطهي ساعة · الإجمالي ساعة و20 دقيقة
- متوسط
- 1
Dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.
- 2
Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant. Add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.
- 3
Peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
المزيد لتطبخه
