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Cabbage carrot & onion curry
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| Artist: |
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| Categories: |
Cabbage, Carrot, Central Asian, Curries, Entrees, Indian, Onions, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| small | Cabbage | | 3
| med | Carrots | | 2
| large | Onions | | 1
| tbsp | Ghee | | 1/2
| tsp | Cumin | | 1/4
| tsp | Turmeric | | 1/4
| tsp | Mustard seeds | | 1/4
| tsp | Chili powder | | 1/4
| tsp | Coriander | | 1/4
| tsp | Cinnamon powder | | | Salt, to taste |
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Procedures:
| 1 | Cut the cabbage into small pieces. | | 2 | In a separate container cut carrots into thin rounds. | | 3 | Peel onions and cut into small pieces. | | 4 | In a medium-sized pan saute the onion with butter or margarine. | | 5 | When onions feel soft, add mustard seeds. | | 6 | 30 seconds after that add cumin powder, coriander powder, and turmeric powder. | | 7 | Mix the spices. | | 8 | Drop carrots in pan and saute. | | 9 | Put the lid on for 5 minutes. | | 10 | Now add cabbage. | | 11 | Mix all the vegetables together. | | 12 | Add cinnamon powder, salt, and chili powder. | | 13 | Put the lid on. | | 14 | Wait for 5 minutes. | | 15 | Turn over mixture in pan. | | 16 | Make sure the spices don"t stick to the bottom of the pan. | | 17 | Put the lid back on and leave it another 8 minutes. | | 18 | If you want curry to be softer, keep the lid on longer after cooking. | | 19 | Serve hot or warm. | | 20 | Anadi naik in "vegetarian journal reports" |
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