This can be served with rice or bread.
Ingredients:
1 tbsp vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chili powder
Salt, to taste
1 large onion, finely chopped
2 cloves of garlic, minced
1 inch ginger, minced
2 cups diced vegetables of your choice (such as potatoes, carrots, bell peppers, tomatoes, etc.)
1 cup water or vegetable broth
1/4 cup fresh cilantro, chopped
Instructions:
Heat the oil in a large pan over medium heat. Add the cumin and mustard seeds, and cook for about 1-2 minutes, or until they start to sizzle and pop.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes or until fragrant.
Add the onion, garlic and ginger, and sauté until the onion is translucent.
Add the diced vegetables and stir well. Cook for 5-7 minutes, or until the vegetables are tender.
Add the water or vegetable broth and bring the curry to a simmer.
Reduce the heat to low and let the curry simmer for 10-15 minutes, or until the vegetables are cooked through and the sauce has thickened.
Stir in the fresh cilantro, and cook for another 2-3 minutes.
Serve the curry hot with rice or bread of your choice.
Note:
You can use your favorite vegetables and also change the spices as per your preference. You can also add meat or chicken to make it non-veg curry.
