- Add the mango powder and fenugreek.
Heat until the seeds just start to brown.
Do not let them overcook, as they will
become bitter. - Add the ginger root and garlic. Cook
for 2 minutes, until browned, stirring
occasionally to prevent sticking. - Add the vegetables, green chiles, red
chile powder, salt, and black pepper.
Cook until the vegetables are just wilted,
about 4 minutes, stirring occasionally. - Add the yogurt mixture and dried red
chiles and bring to a boil. Reduce the
heat to medium-low and simmer
uncovered for at least 20 minutes. - Garnish with the cilantro and spinach.
Serve over brown or white basmati rice.
axel boer
(Axel Boer)
#1