My mom say’s Indian cuisine and spices are such, that even if you cook grass the Indian way it will taste good. I definitely nod in agreement. Going by the above thought this weeks recipe is inspired by the mughals. Yes as you may have guessed looking at the images, this one has a bit more oil than my regular recipes, but you will agree after trying it that its totally worth it.
The intense flavor of spices does wonders to the mixed flavor of the vegetables. The choice of vegetables is yours based on preference and availability. The ones used are just the ones I feel go really well together. Feel free to add paneer to it or replace all the veggeis with paneer to have an all together new dish.This is a main course recipe, good for lunches and dinners. Goes really well with puris, paranthas , naans and chapatis.
The key here is patience of letting each ingredient cook independently, I know it sounds easy but sometimes its tough to wait till the onions turns brown before adding the next ingredient. Coming to the recipe of Sabz khada masala (mixed veg cooked with whole spices)
Cinamon stick(dalchini): 1/2 inch
Cloves (Laung): 3-4
Cumin seeds(Jeera): 1/2 Tsp
Kasoori methi: 1 Tsp
Onion: 1.5 medium
Tomato: 2 medium
Garlic: 3 cloves
Ginger:1.5 inch piece
Green Chilies: 3 (optional)
Coriander Powder: 1 Tsp
Dry Mango Powder (Amchoor): 1 Tsp
Salt: To taste
Oil: 6-7 Tbsp
Capsicum :1 medium
Par Boiled Vegetables:
Peas: 1/2 cup
Carrots diced: 2 medium
Beans chopped: 1/2 cup
1) Coarsely grind ginger , garlic, onion and chilies together.
2) Grind Tomatoes separately
3) Heat oil to medium heat in a wok add cumin seeds and once they start to splutter add all the whole spices let them in for 30 sec.
4) Add onion paste and let it cook for a few minutes till it turns brown and starts to leave oil.
5) Add Tomato paste and cook till the gravy starts to leave oil
6) Add all dry spices and again let it cook for a while
7) Add all the par cooked veggies cover the wok and mix well to coat the masala over the veggies add some water if needed. Cover & let it cook till the masala gets incorporated and mixed veggies are well cooked.
8) Cut the Capsicum in to medium sized pieces and add to the veggies cook for 4-5 more minutes
9) Remove the lid and let it cook till the moisture dries as it is a dry sabzi. Dig in and have fun.
Note: Tsp= Teaspoon and Tbsp= table spoon