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Categories > Curries

Date Added 2007-03-06     Times viewed 3064

Vegetable Niramish (1)


2 lb carrot
2 lb potato
1 bay leaf
2 tsp ground cumin
1 tsp ground coriander
1 cup ghee
2 tps ground turmeric
4 cardamoms
3 one inch cinnamon sticks
2 tsp ground red chilli
1 tsp salt
1 tsp sliced ginger
1 tsp sugar

Peel carrots and potato. Cut into cubes. Fry vegetables separately in ghee until deep brown.

Crush cardamom, cinamon and ginger. In a frying pan put crushed spices and bay leaf into hot ghee.

Stir, add ground spices with 1/2 cup of water.

Cover and cook over low heat, stirring regularly.

Add sugar when vegetables soften.

Remove from heat, serve in a dish.