Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

1 teaspoon ground coriander

1 teaspoon red chile powder or cayenne

Juice of 1 lemon

1. In a deep, heavy pan, heat the oil over
   medium-high heat.


2. Add the cumin and nigella, and cook
   until the seeds pop, about 30 seconds.


3. Add the onion. Cook for 2 minutes,
   until slightly browned.


4. Add the ginger root and garlic and
   cook for another 2 minutes.


5. Add tomatoes, chiles, jaggery, salt,
   garam masala, coriander, and red chile
   powder.


6. Bring to a boil, and reduce the heat