Directions
- 1Peel and roughly chop the vegetables.
- 2Add 200ml of oil to a large pot over medium-high heat.
- 3Add the chopped onion, carrot, pepper, potato, ginger garlic paste, and salt to the pot.
- 4Cook for 5 minutes, stirring frequently.
- 5Cover, turn down the heat to very low, and simmer for 1 hour, or until the onions soften fully.
- 6Turn the heat up to medium and add mix powder, turmeric, and garam masala. Cook for 1 minute, stirring frequently.
- 7Add the tomato puree, creamed coconut block, jaggery or brown sugar, and water to the pot.
- 8Bring to a boil, then cover and turn the heat down to low. Simmer for 1 hour, stirring occasionally.
- 9A few minutes before the end of the hour, add the chopped coriander stalks for extra flavor (optional).
- 10Blend thoroughly until smooth.
- 11After blending, simmer gently for another 30 minutes to meld the flavors.
Ingredients
- 1.5 Kg Brown onions
- 100 g Carrot
- 0.5 Green pepper
- 100 g Potato
- 80 g Ginger garlic paste
- 1.5 tsp Salt
- 200 ml Oil
- 2 tbsp Mix powder
- 1 tsp Turmeric
- 1 tsp Garam masala
- 160 g Tomato puree (double concentrated)
- 40 g Creamed coconut block
- 7 tsp Jaggery or brown sugar
- 2 litres Water
- 40 g Chopped coriander stalks
Equipment
Large potknifestick blender
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