Saturday, March 12, 2011

Creamy Mixed Vegetable Curry

1-2 tbsp ghee
2 cloves garlic, sliced
1/2 tsp mustard seeds
1 tsp cumin seeds
1 onion finely chopped
1/2-1 green chili, de-seeded, finely sliced
1 tomato chopped finely
2 carrots, halved length ways and sliced finely into sticks
1 cup/150g green beans cut into bite size pieces
1/2 tsp turmeric
1 tsp ground coriander
1/4 tsp freshly ground black pepper
1 tsp sambar masala
1 tbsp flour
2 cups/150g mushrooms, sliced finely
1 red bell pepper, diced
1 cup/240 ml milk
3/4 cup/100g frozen peas
lime wedges to serve

Heat the ghee in the frying pan until hot and throw in the garlic, mustard seeds, cumin seeds, onion and chili. Stir rapidly on high heat for a minute, until the garlic is fragrant and the onion begins to soften.
Add the tomato and fry for a minute longer. Now add the carrots and beans; stir, then moderate the heat. Cook for 3-4 minutes. Stirring all the time, add the powdered spices. When fragrant add the flour, mushrooms and bell pepper and stir ,scraping the pan for a further minute or two. Now add the milk, little by little, stirring all the time.
Let the mixture simmer for about 8-10 minutes until the vegetables are nearly done, stirring occasionally, and then add the peas and simmer for a further 3 minutes. Season with salt and add a little more milk if the sauce is too thick. Serve with lime wedges to the creaminess of the dish. Goes well with Quinoa and roti.

Serves 3-4

Tip of the day: Drain deep fried foods on brown paper grocery bags to retain crispness.

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