raja sahib's vegetable curry

Categories
Side dish
Indian
Curries
Vegetables
Yield
4 servings
MeasureIngredient
¼ cup Vegetable oil
¼ teaspoon Salt
½ teaspoon Cumin seeds
¼ teaspoon Black onion seeds
¼ teaspoon Black mustard seeds
¼ teaspoon Fenugreek seeds
6 mediums Potatoes, diced
¼ teaspoon Turmeric
¼ teaspoon Cayenne
1 cup Tomatoes, crushed
3 cups Frozen mixed vegetables
2 cups Cabbage, thinly sliced

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

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