Mixed Vegetable Curry

INGREDIENTS

2 large potatoes, cut into julienne strips
2 carrots, cut into julienne strips
1 onion, finely chopped
3 green chilies, finely chopped
1 tablespoon of ground coriander
1 teaspoon of turmeric
1/2 teaspoon of cayenne
dash of amchoor powder
dash of mace
1 teaspoon of sea salt
freshly cracked black pepper
2 tablespoons of ghee, or a mixture of butter and oil
1 inch piece of ginger, peeled and finely chopped or grated
1 teaspoon of cumin seeds
1/2 teaspoon of asafoetida
1 large tomato, finely chopped
1 cup of peas, frozen or fresh (or any green vegetable of your choice)
a generous handful of fresh parsley or coriander, chopped
2/3 cup of plain yogurt
juice of 1 fresh lemon
1/2 cup of water
1 tablespoon of chickpea flour (optional)

In a medium bowl, combine the potatoes, carrots, onions, chillies, coriander, turmeric, cayenne, amchoor powder, mace, salt and black pepper. Cover the bowl with plastic wrap and let sit for an hour. 

Heat the oil in a wok or large frying pan over medium heat. When hot, toss in the ginger, cumin seeds and asafoetida. Stir and fry for a few minutes. Add the potato and carrot mixture to the pan and cook for a few minutes, stirring often. If you are using fresh peas, add them now along with the tomato, lemon juice and most of the freshly chopped parsley. If you are using frozen peas, add them during the last 10 minutes of simmering the dish. Cook, stirring often, for another 5 minutes. Gradually stir in the yogurt and add 1/2 cup of water. Cover and cook for 30 - 40 minutes, or until the vegetables are tender. Add more water if necessary to achieve your desired consistency or a bit of chickpea flour if the dish has excess water. Garnish with the remaining parsley or add to the cooking pot and stir.

                                                                                                                                                                                                                                               Alina Nagy