The Best Githeri Recipe

Method4 steps · about 40 min

1. 1

   Step 1: Heat cooking oil (3 tbsp) in a medium-sized pot or pan. Add the garlic (5 cloves) and fry until fragrant. Fry for about one minute, taking care not to burn then stir in the ginger (1 Tbsp).

   Gently fry the garlic before adding ginger · 1 minUses 3 tbsp cooking oil · 5 cloves crushed garlic · 1 Tbsp crushed ginger

2. 2

   Step 2: Add the chopped onion (1 large) and cook until it is slightly browned and fragrant then add in the diced tomatoes (3), tomato paste (1 Tbsp), curry powder (1 tsp), cumin powder (½ tsp), salt (¾ tsp), and turmeric. Stir to combine.

   Uses Garlic and ginger in the heated oil · 1 large red or yellow onion, chopped · 3 tomatoes (diced ) · 1 Tbsp tomato paste · 1 tsp curry powder (use more, or less, to taste) · ½ tsp cumin powder (optional) · ¾ tsp salt (or more to taste) · ½ tsp turmeric powder (optional)

3. 3

   Step 3: Add the cubed potatoes (5 large), chopped carrot (1), bell peppers (2), vegetable stock cube (1) and half cup water. Stir, cover and cook for about ten minutes until the vegetables have begun to soften but the potatoes are not yet completely tender, stirring occasionally.

   Initial potato-and-carrot cooking guide · 10 minUses Cooked onion and seasoned tomato base · 5 large potatoes (cubed) · 1 chopped carrot · 2 bell peppers, chopped · 1 vegetable stock cube · ½ cup water

4. 4

   Step 4: Stir in the already fully cooked maize kernels, cooked beans (4 cups) and garam masala (1 tsp). Continue cooking until the potatoes and carrot are fully tender and the whole dish is hot, rather than serving the partly cooked potatoes from the preceding phase. Garnish with the chopped cilantro (1 small bunch) and serve hot.

   Uses Part-cooked potatoes, carrot and peppers in the spiced base · 2 cups boiled maize (corn kernels) · 4 cups boiled beans (see the recipe notes below) · 1 tsp garam masala · 1 small bunch fresh cilantro, chopped, to garnish