Time 1h Yield 6 Number Of Ingredients 10 Steps:
Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned. Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.
Time 35m Yield 4 , 4 serving(s) Number Of Ingredients 12 Steps:
In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you’re there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you’re there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.
Time 25m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Heat the oil in a pan. Add the ginger,garlic, onions, chillies and tomatoes. Saute till the tomatoes and onions are softened. Add the turmeric powder, coriander powder, cumin powder and garam masala. Add salt to taste. Add the boiled peas and potatoes. Add the chopped cilantro. Add the water and bring to a simmer. Serve with Indian Bread or Rice. Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.
Time 1h Yield 6 Number Of Ingredients 10 Steps:
Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned. Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.
