Ingredients

3 Tbsp. olive oil
1 large onion, finely chopped
3 large garlic cloves, chopped
3 medium potatoes, cubed
1 C. zucchini, chopped
1/2 C. peas
1 C. green beans
2 medium tomatoes, chopped
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds
4 each red chiles, crumbled
3 each bay leaves
8 C. vegetable stock
4 Tbsp. tomato paste
salt and pepper

Cooking Instructions

Heat olive oil over medium flame. Stir in the chopped onion and garlic and let them Saute for 5 to 8 minutes. The onion should be just turning soft. Add the rest of the vegetables, including the tomatoes, stir, reduce heat to low, cover and Saute for another 5 minutes. Stir in the cumin seeds, fenugreek, chiles and bay leaf. Saute for a further 1 minute. Pour in the stock, stir in the tomato paste. Bring to a full boil, cover and simmer for 15 to 20 minutes, or until all the vegetables are tender. Season with salt and pepper and serve with crusty home made bread.
 
 
verse