Indian Curry with roots and tubers

I was on a quest to find a suiting recipe for the World Yoga Day and certainly it should not be anything Mediterranean. Something Indian would fit though. I twittered a bit and got some help from Tina Foodina on the topic.

A good source of inspiration is Jisha, One page cook book and Mestolo.

Peel and dice the onions. Heat the Ghee in a pot and fry the onions in it on medium heat. After about 5 minutes add the chopped garlic and fry it shortly.

Heat the coriander seeds and the mustard seeds in a pan until they pop. Put them into a mortar adding the clove, the cinnamon, the chili the cumin the madras Curry and the Turmeric powder. Crush all well then add the peeled and diced ginger. Grind in the mortar until you have a paste like substance.

Peel and dice the potatoes. Cut the carrots into rings and add to the onion. Peel and cube the celery and add to pot.

Now add the paste to the vegetables and fry while stirring for a few minutes.

Cube the tomatoes and add them to the pot. Add the curry leafs. Put a lid on top and let it cook for 20 minutes. Season with salt and lemon juice. Serve with fresh coriander.