Ingredients

1. 1 cup chopped potatoes
2. 1 cup chopped red bell papers
3. 1 cup chopped green bell peppers
4. 1 cup chopped tomatoes
5. 1 cup chopped cauliflower
6. 3 stems curry leaves
7. Chopped cilantro (for garnish)
8. Cashew nuts (for garnish)
9. finely chopped mild green chillies
10. grated ginger
11. lemon juice
12. butter
13. 1 tablespoon cumin seeds
14. 1 ½ teaspoon garam masala powder
15. 1 teaspoon black pepper powder
16. 2 teaspoon fennel seeds
17. 1 ½ teaspoon coriander powder
18. 1 tablespoon salt
19. ½ cup water

Directions

1. Heat the non-stick pan in a stove. Add the butter to the pan and let it melt. Once melted add the cumin seeds, green chillies and ginger and sautéed the mixture until it is roasted.
2. Add the potatoes first and stir well. Then add the red and green bell peppers and one stem of curry leaves (not the stem just the leaves) and give a good mix.
3. Add coriander powder, garam masala, black pepper powder, fennel seeds and salt and mix it well, while reducing the heat. Close the pan with a lid and let the vegetables cook for 10 minutes.
4. Add the cauliflower and ½ cup of water and mix the curry well while increasing the heat a bit.
5. Add the tomatoes once all the spices and the other vegetables are cooked well. Cover the pan with a lid and cook for 2 minutes.
6. Tip: Add a bit of lemon juice before you serve the curry.

Related Recipes

• 
  Spinach pie
• 
  Khoresht karafs (celery casserole)
• 
  Green bean sabji with chickpea flour
• 
  Fennel and potato stir-fry with peanuts
• 
  Falafel-type burgers
• 
  Courgette delice
• 
  Cracked bulgar wheat with red kidney beans
• 
  Beans in a piquant sauce
• 
  Cannelloni
• 
  Aubergine pepper stew