Dairy-Free Tarkari (Vegetable Curry)

Ingredients

• 2 medium Potatoes
• 1/2 head Cauliflower
• 1 cup Peas
• 1 medium Tomato
• 1 medium Onion
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 2 tablespoons Vegetable Oil
• 2 tablespoons Cilantro
• To taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat (176.7°C/175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, chopped, and cook for 5-7 minutes, stirring occasionally, until it is golden brown.
2. 2Add the 1 tablespoon of ginger-garlic paste to the skillet and cook, stirring constantly, for 1 minute until fragrant.
3. 3Add the 1 medium tomato, chopped, to the skillet. Cook, stirring occasionally, for 3-4 minutes until the tomato has softened.
4. 4Stir in the 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1 teaspoon coriander powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the 2 medium potatoes, cut into 2.54 cm cubes, the 1/2 head cauliflower, cut into bite-sized florets, and the 1 cup of peas to the skillet. Stir everything together to coat the vegetables with the spices. Cook for 5 minutes, stirring occasionally.
6. 6Pour in 1 cup of water and add salt to taste. Bring the mixture to a simmer, then reduce the heat to medium-low (148.9°C/150°C). Cover the skillet and cook for 15-20 minutes, or until the potatoes and cauliflower are tender when pierced with a fork.
7. 7Remove the skillet from the heat. Stir in the 2 tablespoons of cilantro. Serve the dairy-free tarkari hot.

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