Raja sahib's vegetable curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
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
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