The Karahi Tofu and Karahi Paneer are two of my favourite curry recipes so I don’t know why this variation never occurred to me before but it was very nice. This would work well with many different vegetable, I just used what I had to hand and the cauliflower was frozen. You could serve this with rice or chapattis but I had it with my cabbage thoran tonight.
Serves 5 or 6
200g baby new potatoes, cut into bite sized chunks
200g Carrots, sliced
250g cauliflower florets
100g green beans, chopped in half lengthways
2 medium onions, chopped into 1/2 inch pieces
2 x 400g tin of chopped tomatoes
2cm fresh ginger, chopped
4 green chillis, chopped
6 garlic cloves, chopped
1/4 teaspoon of asafoetida
1 heaped teaspoon cumin seeds
2 teaspoon turmeric
2 teaspoon paprika
3 teaspoons extra hot chilli powder
2.5 tablespoons coriander powder
2 tablespoons dried fenugreek leaves (methi)
4 tablespoons water
1 teaspoon salt
1 tablespoon of rapeseed oil
1. Boil the chopped vegetables for 15 minutes (if using the green beans add after 10 minutes), drain and set aside.
2. Blend the tomatoes, ginger, garlic and green chillis to make a purée.
3. Add half a tablespoon of oil to a wok and stir-fry the onion until tender. Remove from the wok and add to the drained vegetables.
4. You will probably find the wok is dry now so add another half tablespoon of oil, check it is hot enough by adding one cumin seed, if it cracks right away the oil is hot enough, then add the asafoetida and cumin seeds. After the cumin seeds crack, add the puréed tomato mix, turmeric, paprika, coriander powder, chilli powder and dried fenugreek.
5. Cook for about 8 minutes on medium heat, sauce will reduce by about 50%
6. Add a teaspoon of salt and a 4 tablespoons of water
7. Bring to the boil and add the vegetables and onion and simmer for about ten minutes on a low heat.