Spicy Vegetable Masala
A rich and spicy meddley of vegetables
Servings 4
Calories 231kcal
Equipment
- Kadai pan,
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
Instructions
Prepare the spice mixture
- 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.
- 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
- Chop the vegetables into bite-size pieces.
- Some vegetables may benefit from being blanched, i.e. fresh peas, green beans.
- 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.
- 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
- Add some more ghee to the kadai pan (cleaned out of most of the residual spice mix)
- 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.
- Add the salt, Turmeric powder and jaggery to the tomato mash and mix well. Remove from heat. Blend in a blender.
- Return the blended tomato gravy back to the kadai pan. Add about a cup of water, mix well and bring to a boil.
- Add the fesh cream and vegetable mixture to the gravy and cook and stir for a few minutes.
- 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!
Nutrition
Calories: 231kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 633mg | Potassium: 959mg | Fiber: 12g | Sugar: 16g | Vitamin A: 7938IU | Vitamin C: 53mg | Calcium: 76mg | Iron: 4mg