Carrot-potato sabzi in tomato sauce

1. 

red onion 1.75 oz (50 g) • garlic 3 cloves • ginger-root 0.25 oz (5 g)

Clean the onion and cut it finely. Clean the garlic, ginger and grate both.

2. 

carrots 7 oz (200 g) • potatoes 7 oz (200 g) • tomatoes 10.5 oz (300 g)

Peel, wash carrots and potatoes. Cut into thinner slices. Wash and cut the tomatoes.

3. 

unsalted butter 1 tbsp • Clarified butter recipe

Heat the butter (the best is clarified butter Ghee) in the pan and add the onion. Fry for a while.

4. 

spice turmeric 0.25 tsp • chilli pepper 0.5 tsp • ground coriander spice  0.25 tsp

Add garlic, ginger and spices. Let it scent, stir ...

5. 

... add the tomatoes and stew for 5 minutes. Crush tomatoes, ...

6. 

imalayan salt 1 tsp • water 10 tbsp (150 ml)

...add carrot and potatoes, salt and water.

7. 

Stir and stew 20 minutes covered.

8. Serving tip

Lemon rice recipe • Fried cauliflower battered in the chickpeas recipe • Side dish from red lentils and coconut milk recipe • Pineapple sauce with yogurt recipe

Vegetables can be served not just with lemon rice or other rice, but also with tasty cauliflower pakoras, legumes and cooling pineapple raita.