From craving to table
Instructions
- 1
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 2
Add chopped onions and sauté until golden brown, about 5 minutes.
- 3
Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
- 4
Add chopped tomatoes and cook until they soften and the oil begins to separate, about 4-5 minutes.
- 5
Mix in turmeric, coriander, red chili powder, and salt. Stir well.
- 6
Add potatoes, carrots, cauliflower, green beans, and peas. Mix everything together.
- 7
Pour in 1/2 cup water, cover, and simmer for 15-18 minutes, stirring occasionally, until the vegetables are tender.
- 8
Stir in garam masala, lemon juice, and half the cilantro. Cook uncovered for another 2-3 minutes until the curry thickens slightly.
- 9
Taste and adjust seasoning as needed. Garnish with remaining cilantro before serving. Enjoy hot with rice or naan.