Spicy Indo-Pak Vegetable Curry

Name: Spicy Indo-Pak Vegetable Curry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1 onion; 0.5 cup cooking oil; 1 tbsp tomato paste; 2 tomatoes; 1 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp chili powder; 1 tsp paprika; 0.5 tsp fenugreek seeds; 2 tsp salt; 0.5 tsp turmeric; 2 carrots; 2 potatoes; 1 cauliflower

A Pakistani curry of tomatoes, carrots and potatoes, seasoned with cumin and chilli and simmered on the stove.

1 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

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.
15 min
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.
10 min
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.