January 12, 2011

Veg Malai Masala / Vegetables in a cream curry

This dish is a combination of colorful vegetables is a creamy curry filled with spicy hot paprika and ginger garlic paste. It wont burn your tongue as it is gently blended in cream to give a silky smooth texture. The aroma will make you hungry :-)
What I used: Serves 4
4 cups fresh/frozen beans and carrots chopped like matchsticks
1 cup fresh/frozen peas
1 cup potatoes peeled and sliced like matchsticks
1 cup onions diced
1 cup tomatoes diced
1/2 cup of heavy cream (Vegans, substitute this ingredient with coconut milk)
2 tsp red hot chili powder (add less or more as needed)
¼ tsp turmeric powder
1 tsp cilantro seed powder
1 tsp ginger garlic paste
1 tsp brown sugar
3 tsp vegetable oil
Salt to taste
½ tsp mustard seeds and curry leaves for tempering

In a thick bottom skillet, on medium heat, add 3 tsp oil. When it begins to shimmer, toss the mustard and curry leaves; add ginger garlic paste and onions. When they brown, add in the tomatoes and cook until it is all soft. Add in the chopped vegetables and roast on high for 2 minutes constantly working it, and then reduce to medium heat and let it cook for about 7-10 minutes. When the vegetables are nearly done, but firm and crunchy, add all the powders, salt and a cup of water. Let it simmer on low till the oil separates.
Now add the cream and brown sugar. Cook on low for 5 minutes. If you want a runny curry for rice, add in extra milk. This curry serves as a thick curry side dish for pilaf, or can be eaten with chapathi/rice. Enjoy!