Updated: Feb 10
Preparation Time: 20 min. Cooking Time: 40 min. Serves 4 Ingredients: 1 cups Cauliflower cut into small florets ½ cups Potatoes cut into little cubes ½ cups Carrots cut into little cubes ½ cups Fine Green Beans cut into little cubes ½ cups Baby Corn cut into little cubes ½ cups Green Frozen Peas 1 Capsicum cut into cubes 2 Small Onions cut into cubes + 2 Coarsely Grind ½ cup Coriander Leaves with Stalks Finely Chopped 1½ cup Fresh Tomato Puree 1 tbsp Tomato Puree 3 tbsp Oil 2 tbsp Butter or (Vegan Butter) 3 Dry Red Chillies 1 tsp Cumin Seeds ½ tsp Mustard Seeds ¼ tsp Asafoetida (Hing) ¾ tsp Turmeric Powder 1 tsp Red Chilli Powder ⅓ cup Kolhapuri Masala Powder + 1 tbsp 1 tsp Jaggery (Gōr) Salt to taste
Method: For Gravy:
Heat 1 tbsp of oil in a pan; once hot, add the cumin seeds and asafoetida until it starts to crackle. Add the onions and 2 tbsp of butter, cook until soft and translucent.
Add the coriander leaves, both the tomato purees, turmeric powder, red chilli powder, kolhapuri masala powder, jaggery, and ¼ cup water; cook until the gravy is thick remove from the heat and keep aside.
In a big pan, heat 2 tbsp oil; once hot, add the mustard seeds, ¼ tsp asafoetida, cauliflower, potatoes, carrots, fine beans, onions, turmeric powder, 1 tbsp kolhapuri masala and 1 tsp of salt.
Mix well and cook on low heat for 5-7 minutes with the lid covered, occasionally stirring.
Now add the baby corn and capsicum, cook for 2-3 minutes, and add the tomato gravy; if you need to add water, add about ¼ cup.
Mix well continue cooking on low heat, occasionally stirring until the vegetables are nearly cooked, then add the peas. Mix well and simmer for 2-3 minutes with the lid on.
In a spice heating pan, add the remaining butter and dry red chillies; once melted and bubbly, pour over the cooked vegetables.
Garnish with coriander leaves and serve hot with tandoori naan or jeera rice!