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  1. Heat the Eva Canola Oil and fry the onions, ginger and garlic. Add red chili powder and turmeric and cook for 2 minutes.

  2. Pour the mix into a blender and with 2 cups of water, grind to a fine paste. Return to the pot. Cook on high heat for 5 minutes.

  3. Add the salt and potatoes. Cook covered on low heat for 5 minutes. Add carrots and peas, cook for five minutes, then add cauliflower florets.

  4. After 5 minutes, add yogurt, cumin seed, green chilies and cook uncovered on high heat for 5 minutes.

  5. Add tomatoes and cook for 2 minutes and serve.