Raja Sahibs Vegetable Curry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
6 medium: Potatoes, diced
1/4 tsp: Salt,
1/4 tsp: Turmeric,
1/2 tsp: Cumin seeds,
1/4 tsp: Cayenne,
1/4 tsp: Black onion seeds,
1 cup: Tomatoes, crushed
1/4 tsp: Black mustard seeds,
3 cup: Frozen mixed vegetables,
1/4 tsp: Fenugreek seeds,
2 cup: Cabbage, thinly sliced
Directions:
Heat oil & salt in large pot. Stir in cumin seeds, onion seeds,
mustard seeds & fenugreek. Once seeds start popping, add potato
cubes in a sinlge layer & cook, stirring, for two minutes. Cover &
cook on low heat for 5 minutes.
Stir in turmeric & cayeene. Cook another 2 minutes then stir in
tomatoes (if you want a hotter curry, increase the spices).
Top with a layer of frozen vegetables & then the cabbage. Cover &
simmer over a low heat until vegetables begin to release a little
liquid. Stir the mixture to combine the vegetables. Cook until the
potatoes are tender, about 45 minutes. Add a little more liquid if
needed.
Serve with rice & chapatis.
From: Chef Baber Khan at Raja Sahib Restaurant, Toronto, printed in
"Starweek" Magazine, The Saturday Star, April, 1995.
Submitted By MARK SATTERLY On 05-05-95
Source from luhu.jp
mustard seeds & fenugreek. Once seeds start popping, add potato
cubes in a sinlge layer & cook, stirring, for two minutes. Cover &
cook on low heat for 5 minutes.
Stir in turmeric & cayeene. Cook another 2 minutes then stir in
tomatoes (if you want a hotter curry, increase the spices).
Top with a layer of frozen vegetables & then the cabbage. Cover &
simmer over a low heat until vegetables begin to release a little
liquid. Stir the mixture to combine the vegetables. Cook until the
potatoes are tender, about 45 minutes. Add a little more liquid if
needed.
Serve with rice & chapatis.
From: Chef Baber Khan at Raja Sahib Restaurant, Toronto, printed in
"Starweek" Magazine, The Saturday Star, April, 1995.
Submitted By MARK SATTERLY On 05-05-95
Source from luhu.jp