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   Curry Hot
  Weight 250 gms
  Price 21.34 $ USD
  
 Quantity:  
Ingredients: Cardamom Garlic Onion Turmeric Cumin Coriander Fenugreek Mustard Methi Black Pepper Nutmeg Paprika chili and cinnamon.,Spicy Vegetables Curry with Yogurt Sauce,,Yield: 4,,Ingredients:,,2 tablespoons olive oil,1 onion finely chopped,1 potato peeled and cut into 2-inch chunks,1 pound fresh young green beans trimmed,3 carrots cut,3 cloves of garlic finely chopped,1 teaspoon Hot Curry,½ teaspoon Cumin,2 Whole Bay Leaves,½ teaspoon Turmeric Powder,½ teaspoon Coriander Powder,½ teaspoon Paprika,¼ teaspoon black pepper Ground,½ teaspoon salt,3 tablespoons yogurt,2 teaspoons tomato paste,¼ cup water or vegetable broth,,In a carbon-steel wok heat the oil over medium heat until just smoking. Add onion and saute until brown about 10 minutes. Add garlic and stir-fry for 3 minutes. Add hot curry and the rest of spices: cumin bay leaves turmeric coriander paprika black pepper and salt and cook for 30 seconds until aromatic. Add tomato paste and yogurt; mix all ingredients together. Add potatoes carrots and water. Bring to a simmer and cook over low heat until the potatoes are tender about 15 to 20 minutes. Add the green beans and cook for another 15 minutes or until the beans are just done.,Serve over rice.
  Description
Ingredients: Cardamom Garlic Onion Turmeric Cumin Coriander Fenugreek Mustard Methi Black Pepper Nutmeg Paprika chili and cinnamon.
Spicy Vegetables Curry with Yogurt Sauce

Yield: 4

Ingredients:

2 tablespoons olive oil
1 onion finely chopped
1 potato peeled and cut into 2-inch chunks
1 pound fresh young green beans trimmed
3 carrots cut
3 cloves of garlic finely chopped
1 teaspoon Hot Curry
½ teaspoon Cumin
2 Whole Bay Leaves
½ teaspoon Turmeric Powder
½ teaspoon Coriander Powder
½ teaspoon Paprika
¼ teaspoon black pepper Ground
½ teaspoon salt
3 tablespoons yogurt
2 teaspoons tomato paste
¼ cup water or vegetable broth

In a carbon-steel wok heat the oil over medium heat until just smoking. Add onion and saute until brown about 10 minutes. Add garlic and stir-fry for 3 minutes. Add hot curry and the rest of spices: cumin bay leaves turmeric coriander paprika black pepper and salt and cook for 30 seconds until aromatic. Add tomato paste and yogurt; mix all ingredients together. Add potatoes carrots and water. Bring to a simmer and cook over low heat until the potatoes are tender about 15 to 20 minutes. Add the green beans and cook for another 15 minutes or until the beans are just done.
Serve over rice.
  
 Quantity:  
  
 

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