Mixed Vegetables Curry with Chapatis

Cooking time: About 90 minutes

Ingredients

6 cups assorted vegetables (carrots, cauliflower, potatoes, peas)

1 large onion, chopped

1 teaspoon garlic, chopped

1 teaspoon ginger, chopped

¼ teaspoon red chili powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

7 tablespoons cooking oil, divided

6 tablespoons + 2 cups water

1 large tomato chopped

1 teaspoon salt

½ teaspoon cumin seeds

2 tablespoons fresh cilantro, chopped

Directions

1. Peel and cut all the vegetables into medium-sized pieces.

2. Place onions, garlic, and ginger in a blender. Add a small amount of water and run blender until it makes a smooth paste.

3. Add chili, turmeric, and coriander. Run blender again to mix the spices into the paste.

4. In a medium saucepan, heat 4 tablespoons of the oil on medium-high heat. When oil is hot, add the onion mixture. Cover pan to avoid splattering.

5. Reduce heat to medium. Stir mixture continuously to avoid burning. Add 6 tablespoons of water, one tablespoon at a time, to prevent burning. Cook until most of the moisture evaporates. At this time the oil will separate from the onion paste, and the raw smell of onion and spices will change to a more roasted and flavorful smell.

6. Add tomatoes and a little salt. Cover the pan. Cook, stirring the mixture occasionally, until mixture forms a smooth paste and oil is separated from the mixture.

7. Heat remaining 3 tablespoons of oil in a large frying pan. When hot, add cumin seeds. Stir in all the vegetables and fry for 6 to 8 minutes.

8. Add fried vegetables and remaining salt to the masala (curry paste). Stir the mixture well so that all the vegetables are coated with masala. Cover and cook vegetables for 5 to 10 minutes, stirring occasionally to avoid burning.

9. Stir in 2 cups of water and let vegetables simmer on medium heat until potatoes and carrots are cooked.

10. Garnish curry with cilantro and serve hot.

Chapatis, Indian Flat Bread

This isn’t that time intensive. You could prep and cook the bread while the curry is simmering.

Ingredients

2 cups flour (I’ve found that white pastry flour gives lighter, puffier bread)

1 to 1 ¼ cups water

1 cup flour to roll the dough

Butter or ghee

Directions

1. Place flour in a mixing bowl. Add water gradually to make dough.

2. Knead dough, adding small amounts of water as needed, until dough becomes soft and pliable.

3. Cover and set aside for 15 minutes.

4. Divide dough into 10 to 12 portions. Roll each portion between your palms in a circular motion until smooth. Press to flatten.

5. Dust each flat ball with flour. Use a rolling pin to roll each flattened ball into a circle, 5 to 6 inches in diameter. Dust with dry flour as needed to prevent sticking.

6. Place the chapati on a heated griddle or frying pan. Cook for a few seconds until light brown spots appear on the chapati. Turn chapati over to cool the other side. When brown spots appear on the second side, turn once more to the first side.

7. Press chapati with a spatula to help it puff up.

8. Remove chapati from the griddle and apply butter or ghee if needed.

9. Serve hot or store them in a covered, paper-lined container or wrap them in foil.