Dairy-Free Tarkari (Mixed Vegetable Curry)

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium chopped onion and cook, stirring occasionally, for 5-7 minutes, or until it is golden brown and smells sweet.
2. 2Add the 2.54 cm of minced ginger and 3 cloves of minced garlic to the pot. Cook, stirring constantly, for 1 minute until fragrant. Do not let it burn.
3. 3Add the 2 medium chopped tomatoes to the pot. Cook, stirring occasionally, for 3-5 minutes, or until the tomatoes have softened and started to break down.
4. 4Stir in the 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the 4 cups of mixed vegetables (cauliflower, carrots, peas, beans) to the pot. Stir everything together to coat the vegetables evenly with the spice mixture. Cook for 2-3 minutes, stirring frequently.
6. 6Pour in the 1 cup of water and add the 1 teaspoon of salt. Stir to combine. Bring the mixture to a boil over medium-high heat (204.4°C / 200°C).
7. 7Once boiling, reduce the heat to low (121.1°C / 120°C), cover the pot, and simmer for 15-20 minutes. Check the vegetables by piercing them with a fork; they should be tender but not mushy.
8. 8Serve the Dairy-Free Tarkari hot.

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