Namaste friends! Today, we’re diving into a recipe that’s close to my heart – one passed down through generations. It’s simple, flavorful, and guaranteed to bring a taste of home to your table. Remember those lazy Sunday afternoons where the aroma of spices filled the air? This recipe is an attempt to recreate that magic.
Aromatic Jain Curry
This curry is a testament to the beauty of Jain cuisine – vegetarian, mindful, and packed with incredible flavor. The secret? Fresh, high-quality ingredients and a patient hand. This curry is not just a meal; it’s an experience, a celebration of simple goodness.
### Ingredients:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1 inch ginger, grated
- 2 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (optional)
- 1/2 teaspoon garam masala
- 2 cups mixed vegetables (potatoes, cauliflower, carrots, peas - use what you have!) cut into bite-sized pieces
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup water (or vegetable broth)
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the cumin seeds and asafoetida. Let them sizzle for a few seconds until fragrant. This step is crucial as it releases the essential oils of the spices.
- Add the grated ginger and chopped green chilies. Sauté for about a minute until the ginger starts to turn golden. Be careful not to burn the ginger!
- Stir in the turmeric powder, coriander powder, and red chili powder (if using). Cook for another minute, stirring constantly to prevent the spices from burning. The aroma should be intoxicating at this point.
- Add the mixed vegetables and stir well to coat them with the spices.
- Pour in the diced tomatoes and water (or vegetable broth). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the vegetables are tender.
- Stir in the garam masala and salt to taste. Simmer for another 5 minutes to allow the flavors to meld together.
- Garnish with fresh cilantro and serve hot with rice, roti, or naan.
This curry is even better the next day! The flavors deepen and become even more complex. Don’t be afraid to experiment with different vegetables and spices to create your own unique version. You can also add a dollop of vegan yogurt or cashew cream for extra richness. Enjoy the taste of home, friends!
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