Free Recipe Madras Root Vegetable Curry
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Madras Root Vegetable Curry Recipe
1/2 ts Black mustard seeds
4 tb Ghee (Indian clarified
-butter available in Indian
-groceries)
2 Onions, finely chopped
8 Garlic cloves, minced
2 tb Finely chopped ginger root
3 Green chiles, chopped
3 Parsnips, peeled and cut
-into 1/2×2-inch sticks,
-1/4-inch thick
3 Carrots, peeled and cut into
-1/2×2-inch sticks, 1/4-inch
-thick
3 Turnips, peeled and cut into
-1/2×2-inch sticks, 1/4-inch
-thick
1/2 Rutabaga, peeled and cut
-into 1/2×2-inch sticks,
-1/4-inch thick
1 tb Coriander
1 tb Garam masala (spice mixture
-in Indian groceries or make
-your own)
1/2 tb Ground cumin
1/2 tb Turmeric
1/2 tb Cardamom
1/2 ts Chili powder
1/2 ts Fenugreek
1 c Chicken stock
1 c Canned crushed tomatoes
Salt
Cilantro leaves, for garnish
Madras Root Vegetable Curry Preparation
Heat ghee in a large skillet with cover or Dutch oven until very hot. Saute mustard seeds for about 5 seconds, until aromatic. Add onions, garlic, ginger root and chilies and saute for 5 minutes. Add root vegetables and saute 5 minutes. Remove pan from heat, stir in spices, chicken stock and tomatoes and lightly season with salt. Bring to a boil, then simmer, covered for 1 1/2 hours. Serve over white or brown rice, garnished with fresh cilantro leaves. >From Taste Show # 4713 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #532 by Master Harper Gaellon <gaellon@inch.com> on Mar 21, 1997
Cooking Temperature:
Recipe Serves: 4
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