Creamy Punjabi Curry

Name: Creamy Punjabi Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4.00 porciones
Cuisine: Indian
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

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Total: 40min

Preparation: 10min

Cooking: 30min
Portions: 4
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

Heat oil in pot then add onion slices for 2 minutes or until they becomes golden brown in colour.
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.
Put the cooked ingredients in a food processor and mix until they take the form of a very smooth gravy sauce.
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
Garnish with chopped parsley