Indian style mixed vegetable stir fry
Curries With Bumbi · ♥ 437 likes · 38.8K views · 5 min video
Read about cauliflower in the BrightCulinary Book
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Ingredients
Method
Techniques
- 160 g cauliflower
- 1 whole green chilli
- 125 g green beans
- 150 g potatoes
- 1 tsp paanch foron
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 2 tbsp coriander leaves
- 1 whole carrot
Cut the vegetables to a uniform size and thickness: carrot into long pieces, cauliflower, chopped green chilli, green beans, potatoes kept in water so they do not brown; grate the ginger.
- 1 tbsp grated ginger
- 2–3 tbsp oil
Heat a pan over medium-high heat with 2 to 3 tablespoons of oil.
Once the oil is hot, lower the heat to low and add the paanch foron; stir a second until the spices splutter.
Paanch foron in hot oil
Add the potatoes and stir 2 to 3 minutes, then the cauliflower, and the carrots last: hardest vegetables first. Where potatoes take longer, add them before the beans.
Add salt and turmeric powder, cover and cook on low heat, stirring from time to time.
- salt
- 3 tbsp water
Mix the grated ginger with cumin powder and about 3 tablespoons of water; add to the vegetables and cover again.
Cook until the vegetables are soft but still hold their shape, sprinkling a little water if they brown too much before they soften.
Soft but holding shape
Just before switching off the stove, add roughly chopped coriander leaves.