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Mixed Vegetable Masala Recipe
Introduction
This is an Eastern Indian dish. It is a basic but delicious mixed vegetable masala using spices, chopped vegetables and tomatoes. The vegetables used can be varied according too taste and seasonality. Serve with rice as a main dish.
Ingredients
(serves 4-6)
Main Ingredients:
6 tablespoons sunflower oil
6 fresh green chillies, chopped
12 garlic cloves, crushed
1 onion, thinly sliced
5cm/2 inch piece fresh root ginger, peeled and finely chopped
2 medium carrots, cut into quarters lengthwise then chopped
2 medium courgettes, cut into quarters lengthwise then chopped
125g/4oz long green beans, cut into thirds
450b/1lb white cabbage, cut into 2.5 cm /1 inch squares
225g/8oz green peas (fresh or frozen)
225g / 8 oz tomatoes, chopped
Handful of fresh chopped coriander stalks, reserve leaves for garnish
2 tablespoons tomato puree
Spices:
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon ground turmeric
Method
1. Get the oil very hot in a large frying pan, then fry - in this order - the mustard seeds, cumin, coriander, chillies, garlic, onion, ginger and turmeric, adding each in rapid succession so the seeds have enough time to pop without burning.
2. When the onion begins to soften, add all the remaining vegetables except the tomatoes, together with the coriander stalks, and fry for a few minutes, until the cabbage begins to brown and the other vegetables soften.
3. Add the tomatoes and cook for 1 minute more. Add the tomato puree and reduce the heat, adding a little water to allow the vegetables to simmer until cooked. Serve with rice and garnish with coriander leaves.
Made this the other day, with less chillies & garlic! Used russian kale, frozen peas, mushrooms, potatoes, chick peas...It was very tasty with rice and for lunch with naan/pita bread.
Introduction
This is an Eastern Indian dish. It is a basic but delicious mixed vegetable masala using spices, chopped vegetables and tomatoes. The vegetables used can be varied according too taste and seasonality. Serve with rice as a main dish.
Ingredients
(serves 4-6)
Main Ingredients:
6 tablespoons sunflower oil
6 fresh green chillies, chopped
12 garlic cloves, crushed
1 onion, thinly sliced
5cm/2 inch piece fresh root ginger, peeled and finely chopped
2 medium carrots, cut into quarters lengthwise then chopped
2 medium courgettes, cut into quarters lengthwise then chopped
125g/4oz long green beans, cut into thirds
450b/1lb white cabbage, cut into 2.5 cm /1 inch squares
225g/8oz green peas (fresh or frozen)
225g / 8 oz tomatoes, chopped
Handful of fresh chopped coriander stalks, reserve leaves for garnish
2 tablespoons tomato puree
Spices:
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon ground turmeric
Method
1. Get the oil very hot in a large frying pan, then fry - in this order - the mustard seeds, cumin, coriander, chillies, garlic, onion, ginger and turmeric, adding each in rapid succession so the seeds have enough time to pop without burning.
2. When the onion begins to soften, add all the remaining vegetables except the tomatoes, together with the coriander stalks, and fry for a few minutes, until the cabbage begins to brown and the other vegetables soften.
3. Add the tomatoes and cook for 1 minute more. Add the tomato puree and reduce the heat, adding a little water to allow the vegetables to simmer until cooked. Serve with rice and garnish with coriander leaves.
Made this the other day, with less chillies & garlic! Used russian kale, frozen peas, mushrooms, potatoes, chick peas...It was very tasty with rice and for lunch with naan/pita bread.
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