After 2 months of gastronomic adventures in India, Scandic and locally , back to my kitchen for homemade food.
I craved for a humble curry after eating heavy North Indian food in Delhi and Bangalore restaurants.
Aloo Mutter came to my mind. Innovated a simple quick recipe. No onion, no garlic.
2 tbsp finely chopped ginger
4 medium tomatoes coarsely chopped
3 baby carrots
1 cup boiled peas
1 large potato boiled and cubed(I like them with their Skin)
2 tsp cumin
1-1. 5 tsp chilli powder
1 tsp coriander powder
1 tsp powdered cinnamon
1/2 tsp turmeric
2 tsp allspice or garam masala
Salt to taste
In a saucepan, add 3 tbsp oil oil and splutter cumin.Add the ginger and saute for a minute. Add the spices to the oil,except garam masala. Add the baby carrots and saute for 2-3 minutes. Mix in the tomatoes, and cook them with salt and without water.
Once the tomatoes get soupy, turn off the gas and let the mixture cool.
Puree the mixture and add the cooked peas and potatoes and the broth if any. Sprinkle the garam masala and mix well. Salt can be added if needed.Simmer for 10 mins.
The curry is ready to be served.Garnish with finely chopped cilantro.
Serves 6-8 people and goes well with roti or rice.
It's a vegan gluten free and nut free curry.
Adding carrots not only thickened the gravy, but balanced the tanginess of the tomatoes. I didn't have to add sugar nor any ketchup.
Ciao till my next blog.
I craved for a humble curry after eating heavy North Indian food in Delhi and Bangalore restaurants.
Aloo Mutter came to my mind. Innovated a simple quick recipe. No onion, no garlic.
2 tbsp finely chopped ginger
4 medium tomatoes coarsely chopped
3 baby carrots
1 cup boiled peas
1 large potato boiled and cubed(I like them with their Skin)
2 tsp cumin
1-1. 5 tsp chilli powder
1 tsp coriander powder
1 tsp powdered cinnamon
1/2 tsp turmeric
2 tsp allspice or garam masala
Salt to taste
In a saucepan, add 3 tbsp oil oil and splutter cumin.Add the ginger and saute for a minute. Add the spices to the oil,except garam masala. Add the baby carrots and saute for 2-3 minutes. Mix in the tomatoes, and cook them with salt and without water.
Once the tomatoes get soupy, turn off the gas and let the mixture cool.
Puree the mixture and add the cooked peas and potatoes and the broth if any. Sprinkle the garam masala and mix well. Salt can be added if needed.Simmer for 10 mins.
The curry is ready to be served.Garnish with finely chopped cilantro.
Serves 6-8 people and goes well with roti or rice.
It's a vegan gluten free and nut free curry.
Adding carrots not only thickened the gravy, but balanced the tanginess of the tomatoes. I didn't have to add sugar nor any ketchup.
Ciao till my next blog.
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