Bhajee Vegetable Curry
2 Tbs. mild curry paste (I use Patak’s)
2 Tbs. tomato paste
1 Tbs. panch puran spice (5 spice mix, available in Indian shops, optional)
4 Tbs. fresh cilantro, chopped
½ c. water
3 medium potatoes, peeled and cubed
1 cauliflower, broken into flowerettes
3 carrots, peeled and sliced
½ lb frozen peas
Put curry paste, tomato paste and 2 T cilantro in large non-stick pot on medium-low flame. Add potatoes and ½ cup water. Cook 10 minutes, covered, stirring occasionally. Add cauliflower and carrots and cook about another 20 minutes, until vegetables can be pierced with a fork. Add peas and cook another 10 minutes until tender. Garnish with cilantro and serve with rice pilau.
(You can substitute almost any vegetables for these).
2 Tbs. tomato paste
1 Tbs. panch puran spice (5 spice mix, available in Indian shops, optional)
4 Tbs. fresh cilantro, chopped
½ c. water
3 medium potatoes, peeled and cubed
1 cauliflower, broken into flowerettes
3 carrots, peeled and sliced
½ lb frozen peas
Put curry paste, tomato paste and 2 T cilantro in large non-stick pot on medium-low flame. Add potatoes and ½ cup water. Cook 10 minutes, covered, stirring occasionally. Add cauliflower and carrots and cook about another 20 minutes, until vegetables can be pierced with a fork. Add peas and cook another 10 minutes until tender. Garnish with cilantro and serve with rice pilau.
(You can substitute almost any vegetables for these).
