| food | Food type | Main Ingredients | Take time | Serve |
| India | Soup / Curry / Clear Soup | vegetable | 30 minutes | 3 places |
ingredient
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- Minced garlic
- 2 tablespoons chopped onion
- Season with salt
- 1 teaspoon ground chili powder
- 1 ½ teaspoons coriander powder
- ¼ teaspoon turmeric powder
- 1 tablespoon minced ginger
- 1 teaspoon green chili powder
- 3-4 tomatoes
- 1 ¼ cups peas
- 4 boiled potatoes, diced
- 2 tablespoons of coriander leaves
- 1 teaspoon garam masala powder
- ½ cup water
- 2 tablespoons fresh coriander leaves
- Tandoori Naan
Preparation
- Heat vegetable oil in a pan and fry cumin seeds, then add chopped garlic and fry until golden brown.
- Add chopped onion and stir-fry. Season with a little salt and stir-fry until fragrant and translucent. Add chili powder, coriander powder, and turmeric powder. Stir-fry until well combined over low heat. Stir-fry until cooked.
- Add chopped ginger, green chilli, tomatoes and fry until cooked. Add green peas and fry until well combined. Add diced boiled potatoes, coriander leaves, garam masala powder and pour in water.
- Sprinkle with fresh coriander leaves, mix all ingredients together, bring to a boil over high heat, turn off the stove.
- Grill the tandoori dough on a hot griddle for about 1-2 minutes on each side.
- Ready to serve
