Servings
4-5
servingsPrep time
35
minutesCooking time
15
minutesThis has to be one of my most favourite mixed vegetables curry’s of all time. Most of the time spent making this curry is used preparing the vegetables and deep-frying them. It’s quite simple, but honestly it’s so tasty!
Ingredients
3-4 Medium potatoes
3 Medium carrots
2-3 Medium peppers
1 Jar of AARAYNA’s Vegetable Tarka Masala
Vegetable oil – to deep fry vegetables in
Directions
- Peel, wash and cut the potatoes into 3cm medium sized cubes, and set aside to drain.
- Peel your carrots. Top and tail each carrot before washing them. Cut the carrots in half lengthways before chopping them into chunky semi-circle segments (which are approximately 1cm thick).
- Wash the peppers. Cut the peppers in half (lengthways) and remove the top stalk. De-seed the peppers and cut them into medium sized pieces. The pepper segments should be approximately the same size as the potatoes.
- Pour some vegetable oil into a deep pan. Turn on the heat and wait for the oil to warm up before frying each individual batch of vegetables separately in the oil. The fried vegetables should be almost completely cooked before you remove them from the oil (you can test them with a fork to ensure they are cooked before placing them on a paper towel to drain). I always fry my potatoes first, followed by the peppers and then the carrots.
- Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally; or until it starts to sizzle and it releases it’s natural oils.
- Add all of the fried vegetables to the tarka masala, and stir carefully, making sure you coat all the vegetables evenly. Turn down the heat and cook them slowly for approximately 10 minutes, or until the flavours infuse. (Remember to add a splash of water to the pan to ensure the vegetables do not stick to the bottom of the pan).
- Remove the curry from the hob and serve.
Optional – Garnish with fresh coriander
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