Ingredients
1 tbsp ghee
1 medium cauliflower, cut into small florets
2-3 carrots, cut into cubes
2 large potatoes, cut into cubes
1 onion, finely chopped
1 tomato, finely sliced
2 flakes of garlic, finely chopped
1/2 inch ginger, grated
1 green chilli, finely chopped
1 tsp whole cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp coriander powder
1 tsp garam masala
1 bay leaf
1/4 cup water
3-4 tbsp freshly chopped coriander
Salt & Pepper for seasoning
Method:
1. In a saucepan heat the ghee. Add the whole cumin, once the start to splutter, add the ginger,garlic, bay leaf and chilli.
2. Sauté for few minutes and then add onions. Cook until onions are translucent. Add the tomatoes. Cook until the oil separates then mix in turmeric, chilli and coriander powder.
3. Add the cauliflower , carrots and potatoes. Stir well so that the vegetables are coated with the masala.Season with salt and pepper.
4. Add the water and cover the sauce pan with a lid. Simmer on low heat, until the vegetables are tender. Sprinkle the garam masala and stir. Cook for few more minutes. Take off the heat, stir in the freshly chopped coriander.
Serve hot with rice or chapattis.
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