Chop the potatoes, bell peppers, and carrots into bite-sized pieces.
Finely chop the onion, garlic, and ginger. Dice the tomatoes.
Heat the oil in a large pan or wok (karahi) over medium heat. Add the cumin seeds and coriander seeds. Fry for a minute until they start to pop.
Add the chopped onion, garlic, and ginger to the pan. Cook for about 5 minutes until the onions become translucent.
Add the tomatoes and cook for a few minutes, until softened.
Add the chopped potatoes, bell peppers, and carrots to the pan. Stir well to combine with the onion and spices.
Add the turmeric powder, chili powder, and salt to the pan. Stir well to ensure all the vegetables are coated with the spices. Cook for 3-4 minutes.
Add the water to the pan. Stir well.
Cover the pan and let it simmer for about 20 minutes, or until the vegetables are cooked through and the sauce has thickened slightly.
Sprinkle with dried fenugreek and fresh coriander leaves.
6 responses
You’ve got the tomatoes to be added at #5 and again at #8. I’ve just made it and put them in at #5, so we’ll see. But when are they supposed to go in?
Ah, thanks for catching that! The tomatoes should go in at step #5. Hope the recipe turned out great for you—let me know how it tasted!
It was delicious, and am about to make it again so came back to see whether you’d replied! Thank you.
Glad you loved it! Hope round two turns out just as tasty. Let me know how it goes—always happy to hear from you! 😊🔥
you haven’t listed the tomatoes in the recipe ingresdients
Apologies for the oversight! Thank you for pointing that out. Tomatoes are an essential ingredient for this recipe. I’ve updated the ingredient list to include them. 🙂