A Classic OLD SCHOOL Curry We Grew Up With In The 80s

Add cauliflower, carrots, and cubed potatoes to a large bowl.

Microwave the vegetables on full power for 5 minutes in a microwavable container.

Heat oil in a large pot on low heat.

Add cumin seeds, black cardamom pod, cinnamon stick, and bay leaf to the hot oil and let them sizzle.

Add diced onions and cook for 2 to 3 minutes until they are light brown and translucent.

Add ginger and garlic, cooking for about 1 minute to remove rawness.

Add chopped tomatoes and a splash of boiled kettle water, cooking for 2 to 3 minutes until tomatoes soften.

Add the steamed vegetables to the pot and mix them with the masala.

Add more boiled kettle water to speed up cooking and mix well.

Cover the pot with a lid and reduce heat to low-medium, cooking for 6 to 8 minutes.

After 8 minutes, check the curry; the water should have evaporated and oil should separate.

Add sliced bird's eye chilies and frozen peas, mixing them in.

Sprinkle homemade garam masala and crushed kasuri methi over the curry.

Cover the pot and steam for an additional 2 to 3 minutes to infuse flavors.

Turn off the heat and squeeze the juice of half a lemon over the curry.

Add a handful of fresh coriander and gently stir through.

Equipment Needed

Dietary

Allergens