Ingredients

• Vegetable oil 3 tbsp
• Cumin seeds 1 tsp
• Onion, finely chopped 1 medium (130 g)
• Ginger-garlic paste 1 tbsp (15 g)
• Tomatoes, chopped 2 medium (200 g)
• Ground turmeric, chili powder and ground coriander 1/2 tsp, 1 tsp, 2 tsp
• Potatoes, peeled and cubed 2 medium (250 g)
• Cauliflower florets 200 g
• Carrots and green beans, cut into 2 cm pieces 200 g
• Green peas 100 g
• Water 150 ml
• Garam masala 1 tsp
• Salt 1 1/4 tsp (8 g)
• Fresh cilantro, chopped 10 g

Instructions

1. 1

   Heat the oil in a wide pan over medium heat, add the cumin seeds and fry until they sizzle, then add the onion and cook for 6 minutes until golden.

2. 2

   Add the ginger-garlic paste and cook for 1 minute, then add the tomatoes and cook for 5 minutes until soft.

3. 3

   Stir in the turmeric, chili powder and coriander and cook for 1 minute until the oil separates.

4. 4

   Add the potatoes, cauliflower, carrots and beans with the salt and stir to coat them with the masala.

5. 5

   Pour in the water, cover and cook on low heat for 15 minutes, stirring once or twice.

6. 6

   Add the peas and cook uncovered for 5 minutes until all the vegetables are tender and the curry is almost dry.

7. 7

   Sprinkle with the garam masala and cilantro and serve with roti or rice.