Feeds:
Posts
Comments

Archive for the ‘north Indian’ Category

a creamy, tangy, spicy vegetable curry

One usually thinks of Southern India as the place to go for excellent vegetarian cuisine. But I found this recipe for a superb and tasty northern Indian vegetable curry, which is also really easy to make. The tomato-based sauce which I cook the vegetables in could even be used to make a meat curry, and, no doubt, you’ve even tried similar sauces at Indian restaurants. But if you are not a hardcore carnivore, let some vegetables in your life! They certainly won’t hurt you, and you may even develop an appreciation for them. I, for one, am trying to introduce more all-vegetarian meals into my diet–more as a lifestyle choice more than anything else–and dishes such as this make sure I do not have to compromise the taste!

The Recipe 

1 tablespoon butter or oil

3 green chilies, slit lengthwise

2 medium carrots, diced (about 1 1/2 cups)

1 large potato, peeled and diced

1 cup diced pumpkin

2 cups cauliflower, separated into florets

1 1/2 cups French beans, cut into 1-inch pieces

1/2 cup fresh or frozen green peas

2/3 cup cream

1 tablespoon dried fenugreek leaves (optional)

3 tablespoons finely chopped coriander leaves

Tomato Sauce:

2 tablespoons butter or oil

3 tablespoons ginger paste

3 tablespoons garlic paste

2 medium tomatoes

1 8 oz. can peeled tomatoes

salt to taste

2-3 teaspoons chili powder

3/4 cup water

1.) To prepare the sauce, heat butter or oil in a wok or saucepan. Stir fry ginger and garlic pastes. Add fresh tomatoes, salt and chili powder and fry until soft. Add the canned tomatoes and water. Cover and simmer until the tomatoes are very soft and mushy, about 15 minutes.

2.) Cool the sauce and puree either with an immersion blender or a regular blender.

3.) Heat the butter or oil in a wok. Saute the chilies, then add the diced carrots, potatoes and tomato sauce and cook for 15-20 minutes. When the carrots are softened, add the pumpkin, cauliflower, French beans and peas. Simmer another 10 minutes until all the vegetables are cooked through.

4.) Stir in the cream, fenugreek leaves and coriander leaves and mix thoroughly. Remove from heat and serve.

Serves 6

 

http://youtu.be/LLLaetFmddU

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 792 other followers

%d bloggers like this: