- Make the Masala: Dry roast peanuts, sesame seeds and cashews separately until golden and nicely roasted. Saute onions in 1tsp oil until lightly browned around the edges. Then grind to a smooth paste adding little water. This masala can be made 2 days ahead and refrigerated until ready to use. Make the Curry: Heat 3tbsp oil in a pan; saute the veggies on medium-high flame either separately or all together for 5-7 minutes, stirring occasionally until they start to change color. In a large pan, heat 2tbsp oil and add the nigella seeds. Once the seeds start to smell fragrant, add the ground paste, turmeric and cook on medium-low flame, stirring frequently until oil starts to leave the sides, about 8 minutes. Next add the ground coriander and red chili powder. Cook for a minute. Next add the sauteed veggies and salt. Add enough water to make the gravy of desired consistency. Bring the mixture to a boil , lower the heat and cook covered until the veggies are tender, about 12-15 minutes. Add the tamarind paste and cook for another 5-6 minutes. Garnish with chopped cilantro and serve hot.
Subzi ka salan
#myrecipe
By Chandana Guptha
Jan, 22nd
594
Servings
2 persons
Cook Time
20 minutes
Ingredients
16
- 18
Ingredients
- Potato
- Carrot
- Beans
- Curry leaves
- Peas
- Pepper
- Green chillies
- Tamarind
- Corinader
- Red chilli powder
- Turmeric powder
- Salt
- Peanuts
- Sesame seeds
- Cashews
- Onion
- Ginger garlic paste
- Nigella seeds
