Mixed vegetable curry

 Ingredients

* 4–5 cups of mixed chopped vegetables (cauliflower florets, diced carrots, peeled and cubed potatoes, green beans, and green peas).

* 1 large finely chopped onion, 1 tablespoon ginger-garlic paste, and 1 cup pureed tomatoes.

* 1 tsp cumin seeds, ½ tsp turmeric, 1 tsp red chilli powder, 1½ tsp coriander powder, and 1 tsp garam masala.

* 1 tablespoon kasuri methi (funegreek) (crushed between your palms).

* Richness (Optional): 2 tablespoons of heavy cream or cashew paste. 

Instructions

Parboil the hard vegetables (potatoes, carrots, beans, and cauliflower) in salted water for about 5–8 minutes until they are 80% tender. Drain and set aside. 

Heat 2–3 tablespoons of oil in a pan. Add cumin seeds; when they sizzle, add the chopped onions and sauté until golden brown. 

Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears. 

Lower the heat and add the turmeric, chilli powder, and coriander powder. Quickly add the tomato puree and cook for 5–7 minutes until the oil starts to separate from the sides. 

Stir in the parboiled vegetables and peas. Add about ½ to 1 cup of hot water (depending on if you want it dry or with gravy), cover, and simmer for 5–8 minutes until the vegetables are fully tender. 

Stir in the garam masala and optionally the cream. Finally, take a tablespoon of kasuri methi, rub it between your palms to release the oils, and sprinkle it over the curry. 

Top with fresh coriander leaves and serve hot with roti, or basmati rice.