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Indian Recipe

Name: Boathouse Restaurants Indian Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tbs vegetable oil or ghee; 1 tsp cumin seeds; 1 tsp mustard seeds; 1.5 cups onion, finely chopped; 3 cloves garlic, minced; 1 tbs fresh ginger, grated; 1 piece green chili, finely chopped (optional); 2 cups tomatoes, diced (or 1 can crushed tomatoes); 1 tsp turmeric powder; 2 tsp ground coriander; 1.5 tsp ground cumin; 1 tsp garam masala; 0.5 tsp red chili powder (adjust); 2 cups potatoes, peeled and cubed; 2 cups cauliflower florets; 1 cup green peas (fresh or frozen); 1 cup water or vegetable stock; 1 tsp salt; 0.25 cups fresh cilantro, chopped; 1 tbs lemon juice; 1 cup basmati rice (uncooked); 1.5 cups water for rice; 0.25 tsp salt for rice; 0.5 cups plain yogurt

Inspired by Boathouse Restaurant

Time45m

Serves4

Make Indian Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Vegetable Curry (Serves 4)

3 tbs vegetable oil or ghee

1 tsp cumin seeds

1 tsp mustard seeds

1 1/2 cups Onion, finely chopped

3 cloves Garlic, minced

1 tbs Fresh ginger, grated

1 piece green chili, finely chopped (optional)

2 cups tomatoes, diced (or 1 can crushed tomatoes)

1 tsp turmeric powder

2 tsp Ground coriander

1 1/2 tsp Ground cumin

1 tsp Garam masala

1/2 tsp red chili powder (adjust)

2 cups potatoes, peeled and cubed

2 cups Cauliflower florets

1 cup green peas (fresh or frozen)

1 cup water or vegetable stock

1 tsp Celtic sea salt

1/4 cups Fresh cilantro, chopped

1 tbs ReaLemon lemon juice

Optional Accompaniments

1 cup basmati rice (uncooked)

1 1/2 cups water for rice

1/4 tsp salt for rice

1/2 cups plain yogurt

Method

For the Vegetable Curry (Serves 4)

Prepare aromatics

Heat oil or ghee in a large wide pan over medium heat until shimmering. Add cumin and mustard seeds and cook 30–45 seconds until seeds begin to pop and become fragrant.

Cook onion, garlic and ginger

Add the finely chopped onion. Sauté 6–8 minutes, stirring often, until translucent and starting to brown. Add minced garlic, grated ginger and chopped green chili (if using) and cook 1–2 minutes until fragrant.

Add tomatoes and spices

Add the diced tomatoes (or canned crushed tomatoes), turmeric, ground coriander, ground cumin, red chili powder and 1/2 teaspoon salt. Stir and cook 5–7 minutes, breaking down the tomatoes until the oil separates slightly and the mixture becomes a thick masala.

Add vegetables

Add the cubed potatoes and cauliflower florets to the pan and stir to coat with the masala. Pour in 1 cup water or vegetable stock, bring to a simmer, cover, and cook 10 minutes.

Simmer with peas

After 10 minutes, add the green peas, reduce heat to medium-low, cover and cook another 8–12 minutes until potatoes are tender and cauliflower is cooked through. Stir occasionally and add up to 1/4 cup more water if the curry looks too dry.

Finish and season

Uncover, stir in garam masala, remaining 1/2 teaspoon salt (adjust to taste), and cook uncovered 2–3 minutes to meld flavors. Remove from heat and stir in chopped cilantro and lemon juice.

Serve

Taste and adjust seasoning. Serve hot with basmati rice and a dollop of yogurt if desired.

Optional Accompaniments

Cook basmati rice

Rinse 1 cup basmati rice under cold water until water runs clear. Combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a saucepan. Bring to a boil, then reduce to a low simmer, cover and cook 12–15 minutes or until water is absorbed. Turn off heat and let rest covered 5 minutes, then fluff with a fork.

Prepare yogurt (raita idea)

If you like, whisk plain yogurt with a pinch of salt and a spoonful of chopped cilantro to serve alongside the curry to cool the palate.