Indian vegetable puree

Indian vegetable puree is a very tasty and spicy dish. Don't forget that seasoning plays a leading role in Indian cuisine. The more of them, the more interesting and richer the dish will turn out. Honestly, Indian vegetable puree differs from our classic puree in a wider range of flavors. You will feel the presence of spicy, sweet and even sour notes.

Ingredients

• Potatoes - 3 Pieces
• Carrots - 1 Piece
• Peas - 3-4 Art. spoons
• Onions - 1-2 Pieces
• Tomatoes - 2-3 Pieces
• Garlic - 2-3 Cloves
• Condiments - To taste (salt, pepper, chili, turmeric, curry)
• Butter - 1-2 tbsp. spoons
• Lemon - 0.5 Pieces
• Cilantro and other greens - To taste
• Vegetable oil - To taste

Directions

1. Crush the boiled potatoes and carrots together with the peas.
2. In a deep skillet, fry some of the finely chopped onion (set aside the other for garlic), add seasoning and chopped garlic. After the pleasant aroma has gone, add the grated peeled tomatoes to the pan.
3. When the contents of the pan have slightly evaporated and thickened, add the vegetable puree. Immediately remove the fire to a minimum and mix everything well, and then cover with a lid. Simmer for a couple of minutes, then add butter and turn off the heat. Let it stand for a while.
4. Arrange the vegetable puree on plates, pour with lemon juice, sprinkle with onions and fresh herbs. Serve hot with fresh rolls.