Spicy Vegetable Masala

You can use just about any vegetables you have on hand; any vegetables you like. The key is to get them all to the same degree of cookedness. I avoid vegetables grown under ground (potatoes, carrots, beets, etc.) as they tend to aggravate my Kapha dosha, however they would work well in this recipe.

Spicy Vegetable Masala

A rich and spicy meddley of vegetables

Print Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Indian, Vegan, Vegetarian

Calories: 231

Ingredients Equipment Method Notes

Ingredients

  

Spice Mixture (Masala)

• 1 tbsp Coriander seeds
• 1 tsp Sesame seeds
• 1 tsp Cumin seeds
• 2 pods Green Cardamom
• 1 inch Cinnamon stick
• 3 Chilis, dried red I use Mathania Lal Mirch; use more for more heat

Spicy Vegetable Recipe

• 2 cups Cauliflower floret Chopped into bite size
• 1/2 cup Fresh peas Shucked
• 1/2 cup Fresh green beans Cut into one inch pieces
• 2 tbsp Ghee Or use oil for vegan recipe
• 2 Tomatoes Chopped
• 2 tsp Fresh ginger Grated
• 1 tsp Turmeric powder
• 1 tsp Pink Himalayan Salt
• 1 tsp Jaggery (Sugar)
• 1 cup Water
• 1 tbsp Fresh cream
• 1 tsp Kasuri Methi Dried Fenugreek leaves
• 1/4 cup Fresh Coriander leaves

Equipment

• Kadai pan,

Method

 

Prepare the spice mixture

1. Add the six dry, whole spice (Coriander seeds, Sesame seeds, Cumin seeds, green Cardamom pods, Cinnamom stick and chilis) to a dry kadai pan and "dry fry" over low heat, stirring constantly, for about five minutes. the seeds will pop and sizzle and give off a wonderful strong aroma.
2. Remove from heat and grind the roasted spices in a food grinder or use a mortar and pestle. Grind them into a fine powder and set aside.

Prepare the vegetables

1. Chop the vegetables into bite-size pieces.
2. Some vegetables may benefit from being blanched, i.e. fresh peas, green beans.
3. Heat the ghee in a kadai pan. Add vegetables that will take a longer time to cook first. Keep adding vegetables and stir-frying until all vegetables are cooked to the same degree, basically al dente.
4. Add the prepared spice mixture to the vegetables and stir to mix well. Remove from the pan and save aside on a separate plate.

Prepare the gravy

1. Add some more ghee to the kadai pan (cleaned out of most of the residual spice mix)
2. Add the ginger and cook a few seconds, then add the chopped tomatoes. Cooking and stirring for about 5 minutes until the tomaotes have soften and become mushy.
3. Add the salt, Turmeric powder and jaggery to the tomato mash and mix well. Remove from heat. Blend in a blender.
4. Return the blended tomato gravy back to the kadai pan. Add about a cup of water, mix well and bring to a boil.
5. Add the fesh cream and vegetable mixture to the gravy and cook and stir for a few minutes.
6. Remove from heat; add the kasuri methi and fresh coriander leaves. Mix well and serve.

Notes

My lunch today – (top left) Spicy Vegetable Masala; Butter Paneer Masala, raita (yogurt) and basmati rice with a dollop of ghee!