Carrot, Potato, Cauliflower, and Pea Vegetable Curry

Name: Carrot, Potato, Cauliflower, and Pea Vegetable Curry
Total time: 1200 s
Yield: 2 servings
Ingredients: 2 potatoes, diced; 4 carrots, finely chopped; 1 small cauliflower, finely chopped; 3.5 oz (100 grams) green peas; 1 green chili, finely chopped; 1.75 oz (50 grams) cilantro, finely chopped; 1/2 teaspoon cumin seeds; 1/2 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon salt (or to taste); 1 tablespoon coriander powder; 1 tablespoon garam masala; 1/2 teaspoon dried mango powder (amchur); 1 pinch asafoetida (hing); 2 tablespoons oil

Radhika Vipin Varshney @cook_26428152

Carrot, Potato, Cauliflower, and Pea Vegetable Curry

Radhika Vipin Varshney @cook_26428152

Saved

Ingredients

20 minutes

2 servings

2potatoes, diced
4carrots, finely chopped
1small cauliflower, finely chopped
3.5 oz (100 grams)green peas
1green chili, finely chopped
1.75 oz (50 grams)cilantro, finely chopped
1/2 teaspooncumin seeds
1/2 teaspoonred chili powder
1/2 teaspoonturmeric powder
1/2 teaspoonsalt (or to taste)
1 tablespooncoriander powder
1 tablespoongaram masala
1/2 teaspoondried mango powder (amchur)
1 pinchasafoetida (hing)
2 tablespoonsoil

Saved

Steps

20 minutes

1

Chop the potatoes, carrots, and cauliflower, and wash them well. Shell the peas and set aside.
2

Heat oil in a skillet over medium heat. Once hot, add a pinch of asafoetida and cumin seeds. When the cumin seeds start to crackle, add turmeric powder and cook for 2 minutes. Add all the vegetables and salt. Cover the skillet and cook on low heat.
3

Stir the vegetables occasionally. Check with a knife to see if the potatoes and carrots are cooked. Once the potatoes are done, add all the spices, green chili, and cilantro. Cook for another 5 minutes after adding the spices, then remove from heat. The vegetable curry is ready.