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Number of serving: 6
Cooking time: 40 minutes
Ingredients A:
Ingredient B:
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2 garlic clove, crushed
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1 tablespoon fresh ginger, grated
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2 teaspoon ground turmeric
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1 teaspoon cumin seeds
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1 teaspoon black mustard seeds
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2 teaspoon ground coriander
Ingredient C:
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1 litre (34 ounce) vegetable stock
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300ml (10 ounce) natural yogurt salt
and ground black pepper
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Fresh coriander or parsley, to garnish
Method:
Put the Ingredients A into a large pan. Heat for 5 minutes or until
hot and bubbling, then cover and turn the heat down. Continue cooking
the mixture for about 10 minutes. Add the Ingredient B. Stir well and
cook for another 2 minutes, stir the mixture intermittently. Pour in
the stock and cook till boil, then cover and simmer for about 23
minutes. Stir in the yogurt, season well and garnish with coriander
or parsley. Ready to serve.
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