1 can whole tomatoes
1 can chic peas
1 medium onion, diced
3-5 clove garlic, minced
1 tbsp ginger, minced
6 medium red potatoes, cubed w/ skins
2 medium zucchini, chopped
1/2 head cauliflower, bite sized florets
1 cup peas, fresh or frozen
1 tbsp garam masala
1/4-1/2 tsp cayenne pepper
2-4 whole sanaam chili peppers
1 tbsp peanut oil
Add oil and onion to a 6-8 qt dutch oven over medium heat and sweat the onion
Add garlic and ginger, and continue sweating
Add garam masala and cayenne and allow spices to become fragrant
Add half of the tomatoes and all of the juice from your 24 oz can of tomatoes
Use an immersion blender (or remove everything to a normal blender) and get as fine a puree as you can
Add the remaining tomatoes, and blend until chunky
Add the whole sanaam chili peppers (or another spicy dried pepper of your choice)
Add potatoes, cover, and cook for 15 minutes
Add cauliflower, recover, cook 10 minutes
Test potatoes for done-ness.
If they're getting close add the zuchinni, otherwise give it another 5-10 minutes
Add zucchini with a few minutes to go on the potatoes.
Add the peas at the very end.
Remove the sanaam chili peppers and serve with white basmati rice.