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Creamy Punjabi Curry

Creamy Punjabi Curry

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  • Total: 40min
    Preparation: 10min
    Cooking: 30min
  • Portions: 4.00
  • Difficulty: Intermediate

Ingredients

  • 2 Tablespoons Vegetable oil
  • 1 Medium Onion, sliced
  • 2 Cloves Garlic, finely chopped
  • 1 Tablespoon Fresh Ginger root chopped
  • 1 Teaspoon Ground Coriander
  • 2 Teaspoons Curry powder
  • 8 pods Cardamom cracked
  • 1 Teaspoon Chilli powder
  • 4 MAGGI Vegetable Cubes
  • 2 Medium Tomatoes, chopped
  • 1 pack MAGGI Coconut Milk Powder (25 g) dissolved in 1/2 cup water
  • 1 Cup Water
  • 2 Medium Potato cut into cubes
  • 1 Cup Carrot, cubes
  • 1 Cup Green peas
  • 2 Cups Cauliflower florets
  • 1 Tablespoon Fresh Parsley, chopped for garnish

Instructions

    1. Heat oil in pot then add onion slices for 2 minutes or until they becomes golden brown in colour.

    2. Add garlic, ginger, coriander, curry powder, cardamom and MAGGI Vegetable Cubes. Cook for 2 minutes then add chopped tomatoes and stir. Add MAGGI Coconut Milk Powder dissolved in 1/2 cup of water: then bring to a boil and simmer on low heat for 7 minutes.

    3. Put the cooked ingredients in a food processor and mix until they take the form of a very smooth gravy sauce.

    4. Add water and potato cubes to pot, bring to a boil. Add gravy, peas and carrots to pot and simmer for 8 minutes. Add cauliflower floret, stir and simmer for another 10 minutes or until all vegetables are well cooked

    5. Garnish with chopped parsley

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