Updated: Dec 13, 2020
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 ½ cup Kolhapuri Masala Powder + 1 tbsp 1 tsp Sugar 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.
Now add the coriander leaves, fresh tomato puree, tomato puree, turmeric powder, red chilli powder, kolhapuri masala powder 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 a low heat for 5-7 minutes with the lid covered occasionally stirring.
Now add the baby corn and capsicum, cook for further 2-3 minutes then add the tomato gravy, if you need to add water then 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!