5.0
(21)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~7-8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
Step 2
Add the rest of the ingredients listed under curry and sauté for 5 minutes.
Step 3
Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables cook for 24-25 minutes or until they are well done. Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.
Step 4
Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.
Your folders
cookwithnabeela.com
5.0
(59)
40 minutes
Your folders
eazypeazymealz.com
4.2
(25)
30 minutes
Your folders
acouplecooks.com
4.3
(43)
20 minutes
Your folders
nzherald.co.nz
Your folders
bbc.co.uk
4.2
(134)
30 minutes
Your folders
teaforturmeric.com
5.0
(2)
35 minutes
Your folders
hebbarskitchen.com
5.0
(303)
40 minutes
Your folders
recipes.timesofindia.com
1.0
(1)
Your folders
culinaryshades.com
4.8
(28)
15 minutes
Your folders
bettycrocker.com
5.0
(23)
Your folders
vegetariantimes.com
Your folders
nzherald.co.nz
30 minutes
Your folders
washingtonpost.com
3.6
(92)
Your folders
healthiersteps.com
5.0
(2)
20 minutes
Your folders
myheartbeets.com
5.0
(16)
Your folders
littlebroken.com
5.0
(8)
20 minutes
Your folders
bayskitchen.com
Your folders
japan.recipetineats.com
4.7
(3)
Your folders
cookidoo.com.au
45 minutes