Mixed Vegetable Curry
by Tarla Dalal

A gem from Lebanese cuisine, this Mixed Vegetable Curry offers your taste buds a dashing experience, thanks to the use of a special Lebanese spice mix called Baharat. Together with tomato puree and a couple of other spice powders, the Baharat gives a penetrating flavour and aroma to this dish.

Along with juicy veggies like tomatoes, beans, potatoes and zucchini, this recipe also combines pita bread, which improves the texture and adds to the volume of this Mixed Vegetable Curry. Serve it hot, with Saffron Rice, another Middle Eastern masterpiece.

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Mixed Vegetable Curry recipe - How to make Mixed Vegetable Curry

1/2 cup potato cubes
1/2 cup finely chopped tomatoes
1/4 cup diagonally cut french beans
1/4 cup diagonally cut zucchini
2 tbsp oil
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1/2 tsp baharat
2 tbsp tomato puree
1/2 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
salt to taste
1/2 cup pita bread , cut into cubes

For Serving
saffron rice

Method

Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.
Add the baharat and potatoes and sauté on a medium flame for 5 minutes.
Add the tomatoes, french beans and zucchini, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the tomato purée, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the pita bread, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
Serve immediately with saffron rice.