Mixed Vegetables wiith Fresh Fenugreek
Equipment
- Kadhi or wok with lid or a large saute pan
Ingredients
- 1 medium cauliflower, broken into bite sized pieces
- 1 largish potato or 2 medium cut into bite sized pieces and precooked until tender yet firm
- 2 medium carrots, chopped into bite size pieces
- 1 heaped cup shelled peas
- 1 medium onions chopped
- 2-3 cups packed picked, washed, chopped fresh fenugreek
- 1 fat inch ginger, minced
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp mild sweet paprika or Kashmiri chilli powder or hot chilli powder
- ½ tsp garam masala optional
- ¼ tsp ground fresh black pepper
- 2 tbsp avocado or any any neutral oil or coconut oil
- sea salt as needed
Instructions
- Inn a large sauté pan/kadhai or wok warm the oil. add cumin seeds and chopped onions. sprinkle a little salt and sauté for 5 minutes until it begins to soften and change color.
- Add garlic, ginger,turmeic, coriander, paprika, Garam Masala if using, carrots, cauliflower and sauté for 2 minutes and make sure all the spices have coated the veggies. Sprinkle a little bit of salt, mix well, cover to cook on medium heat. sauté frequently to cook evenly. You may sprinkle some water if the curry is dry. Add the potatoes, peas, cover and cook for 6-7 minutes until the carrots and potatoes have fully cooked. Make sure the curry is not dry, if so a few spoonfuls of water will help.
- Add the chopped fenugreek and combine well. Cook for 2-3 minutes until the greens have wilted. Taste and add salt if needed. Seve with yellow dal and any Indian flatbread.
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