Vegetable Curry

Ingredients:

• About 2 cups cauliflower cut into florets
• 1 cup green peas
• 1 carrot diced in about ½ inch pieces
• ½ cup sliced mushrooms,
• ½ cup sliced potatoes
• 6 tomatoes medium size
• 1/2 inch ginger
• 1 green chilli
• 2 tablespoons oil
• ½ teaspoon cumin seeds (jeera)
• ¼  teaspoon turmeric (haldi)
• ¼ teaspoon red pepper optional
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon salt adjust to taste
• 1 teaspoon sugar adjust to taste
• ½ teaspoon garam masala,
• Approx. 2 tablespoons chopped cilantro (hara dhania)

Method

1. Blend 5 sliced tomatoes, green chillies and ginger to make a puree (or you can take sauce and ginger garlic paste)
2. Slice 1 tomato length wise into 8-10 pieces and set aside.
3. Heat the oil in a cooker. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add the cumin seeds, as seeds crack add tomato puree, coriander, turmeric, garam masala, sugar and salt. Cover the pot and cook for about 5 minutes.
5. Add all the vegetables and ¼ cup of water. Cover the lid and let it cook for about 10 minutes over medium heat. 
6. Turn off the heat and add tomato slices, and cilantro, stir and cover the pan for few minutes before serving.