Ingredients
-
1
-
1
-
3/4
-
1
-
5
-
1 1/2
-
10
-
2
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Scrub the Potatoes, Quarter Lengthwise, and Thickly Slice Each Quarter. Boil in Salted Water For 5 Minutes, Drain, and Set Aside. |
|
2
Done
|
Trim the Green Beans, Cut Into 1-Inch Lengths, Boil in Salted Water For 5 Minutes, Drain, and Set Aside. |
|
3
Done
|
Thickly Slice Zucchini, Boil in Salted Water For 3-4 Minutes, Drain, and Set Aside. |
|
4
Done
|
Wash and Coarsely Chop Spinach and Set Aside. |
|
5
Done
|
Heat Ghee or Oil in a Large Pot. Peel, Halve, and Thickly Slice the Onions. Mince the Garlic or Squeeze Through a Garlic Press. Saute Onions and Garlic in Ghee Until Just Turning Light Golden Color. |
|
6
Done
|
Add All the Dry Spices (from the Turmeric Through the Salt) to the Onions. |
|
7
Done
|
Saute Over Medium Heat For 3-4 Minutes to Release the Flavors of the Spices, Then Add the Vegetables, Ginger, Chilis, Lemon Juice, and Water. |
|
8
Done
|
Stir Together Until Thoroughly Mixed, and Simmer, Stirring Often, Until Most of the Liquid Has Evaporated and the Vegetables Are Tender. |
|
9
Done
|
Serve Hot Over Basmati Rice. |
