Spice Paste Ingredients

• 1/2 cup unsweetened powdered coconut
• 1 green chili pepper
• 12 raw almonds
• 1 tablespoon white poppy seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 2 thick slices of fresh ginger root
• 2 cups hot water

Cooking Ingredients

• 1 tablespoon oil
• 1 tablespoon butter
• 2-4 curry leaves (optional)
• 1 bay leaf
• 3-4 slivers cinnamon stick
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 cup onion, chopped
• 1 cup tomato, chopped (divided)
• 1/2 teaspoon turmeric powder
• 2 cups peeled, cubed and par-boiled Idaho potatoes
• 1 1/2 cup cauliflower florets
• 1 cup peas and carrots (frozen)
• 1 teaspoon curry powder
• 1/2 teaspoon salt

Directions

1. Place ingredients for the spice paste in a blender add 2 cups of hot water and grind the ingredients to a smooth paste.
2. Heat oil and butter in a wide-bottom saucepan over medium heat. When oil is hot, but not smoking, add curry leaves, bay leaf, cinnamon sticks and cumin and fennel seeds. Stir and fry to a golden brown.
3. Add onion and 1/2 cup tomatoes to saucepan and stir-fry for a few minutes until onion is lightly translucent. Add turmeric powder and stir well.
4. Add par-boiled potatoes to saucepan. Add curry powder and stir fry for a minute or two.
5. Add spice paste from the blender to vegetable mixture in saucepan. Add 1 cup of warm water. Stir thoroughly.
6. When the mixture begins to boil, reduce heat. Add peas and carrots, cauliflower, and the remaining tomatoes to mixture. Stir. Cook approximately about 10 minutes until vegetables are tender.