Yields:
4 Servings
Difficulty: Easy
This is one of the easiest curry recipes which goes really well with Indian flat breads or rice. I first saw this recipe online on Food Network and ever since then, this is a dish I make often. It is versatile enough to go with most Indian dishes.
Ingredients
Instructions
- Peel potatoes and cut into medium cubes. Wash and cut cauliflower into florets. Wash and chop tomatoes. Peel and roughly chop onions.
- Heat oil in a medium wok or cooking pot, add diced onions and let it brown for 2 minutes. Now the potatoes, cauliflower florets, and ginger-garlic paste. Saute for a couple of minutes.
- Add salt to taste, turmeric, chilli powder and diced tomatoes. Mix well, add 1/4 cup water (if needed) then cover and cook for 5 minutes.
- Then add in shrimp and sprinkle garam masala. Mix well, then add in frozen peas, lime juice and half of the chopped cilantro. Cover and cook for about 5 minutes.
- Garnish with reserved cilantro and serve with naan or rice.