prep time

25 mins

cooking time

20 mins




Vegetable oil
1 mug of fried brown onions
1 tsp ginger paste
1 tsp garlic paste
1 and a half cans of chopped tomatoes
1 tsp cumin powder
1 tsp coriander powder
1 tsp onion seeds (kalonji)
1 tsp tumeric
1 tsp chilli powder
3 carrots chopped in to medium sized chunks
8-9 small potatoes (par boil them in advance to save time), cut in to small-medium sized chunks. No need to peel them
1 small cauliflower, chopped in medium sized chunks
Small bowl of green peas
Half a handful of dried red chillies
Salt/pepper to season


1. Fry brown onions with ginger and garlic paste in large sauce pan
2. Add tomato cans and cook
3. Add cumin, coriander and tumeric powder and onion seeds. Season with salt/pepper
4. Add chopped carrot chunks
5. Add potatoes chunks and continue cooking for about 5-7 mins
6. Add cauliflower chunks
7. Add peas
8. Add red chillies
9. Cook until all the vegetables are tender and serve