Dum Chatpata Mixed Vegetable Curry

Ingredients

• 250 g cauliflower, cut into medium florets
• 250 g potatoes, peeled and cut into 2 cm cubes
• 100 g carrot, cut into thick pieces
• 100 g green peas
• 100 g green beans, cut into 4 cm pieces
• 100 g green capsicum, cut into chunks
• 4 medium tomatoes (about 400 g), pureed
• 1½ tbsp ginger-garlic paste
• 2 dried red chillies
• 3 tbsp mustard oil or neutral cooking oil
• 1¼ tsp salt, or to taste
• 300 ml hot water
• 2 tbsp fresh coriander leaves, chopped
• 18–20 g Dum Chatpata Meat Masala
• 1 tsp Turmeric Powder
• 1 tsp Kashmiri Lal Mirch
• 1 tsp Whole Cumin Seeds

Instructions

1. 1Heat 1½ tbsp oil in a wide kadai. Add the cauliflower and potato and sauté for 6–8 minutes until lightly coloured. Remove.
2. 1Add the remaining oil, Ember Crest Whole Cumin Seeds and dried red chillies.
3. 2Add the ginger-garlic paste and cook briefly without browning.
4. 3Add the tomato puree, Ember Crest Turmeric Powder, Ember Crest Kashmiri Lal Mirch and half the salt. Bhuno until thick and glossy.
5. 4Mix Ember Crest Dum Chatpata Meat Masala with 4 tbsp water. Add and cook over low heat for 1–2 minutes.
6. 5Add the carrot, beans and 150 ml hot water. Cover and cook for 5 minutes.
7. 6Add the sautéed cauliflower and potato, remaining water and salt. Cover and simmer for 8 minutes.
8. 7Add the peas and capsicum and cook uncovered for another 4–5 minutes so they retain colour and texture.
9. 8Rest covered for 5 minutes, finish with coriander and serve hot.