Monday, January 11, 2016
1 tsp cumin seeds
2 tsp kasuri methi ( fenugreak seeds )
2 tbsp coriander seeds
4 green cardamoms
1 inch cinnamon
7 dry kashmiri red chilies
10 black peppers
15 whole cashews
200 grams potatoes cut in batons
100 grams green peas, fresh or frozen
100 grams sliced bell pepper
200 grams carrots cut in batons
50 grams sliced onions
2 tbsp oil for sauteing bell peppers and onions
4 tbsp oil
1 chopped onion
2 tsp ginger garlic paste
2,5 cm ginger and 8 garlic crushed to a paste
400 grams tomatoes
1/2 tsp turmeric powder
1/2 tsp red chili powder
4 cups water
6 tbsp low fat cream
chopped coriander leaves for garnish
2,5 cm ginger, julienne for garnish (optional)
salt as required
Heat a frying pan and add the following spices - tbsp coriander seeds, tsp cumin seeds, cloves, green cardamoms, cinnamon, dry kashmiri red chilies,kasuri methi, cashews, black pepper and stir and roast till the spices become fragrant.
And when the ingredients cool down, add all of them in a dry grinder or spice grinder.
grind to a fine powder and remove the kadai masala and keep aside.
Puree the tomatoes in the same grinder if its big enough or in another blender or mixer and keep aside.
In a pan heat the oil and sliced onions and sliced bell pepper and stir very well and saute the onions and bell pepper on a low to medium flame till the bell peppers are half cooked.
Some crunch is desirable.
Remove the sauteed onions and bell peppers aside.
In a pan heat the oil and add the ginger-garlic paste.and stir and saute till the raw aroma of ginger-garlic goes away.
Add the finely chopped onions and stir and saute the onions till they become light golden,add the prepared tomato puree,add turmeric powder and t red chili powder and stir very well.
Saute the masala till you see oil releasing from the sides.
Add the potato, carrot batons along with the peas and stir and saute for a minute.
Add the water and season with salt to your taste and stir ,cover the pan.
On a medium flame simmer and cook the veggies. and if required, add more water.(Need to be cooked well yet still retain shape).
Add the ground kadai masala reserving 1 tsp of it for garnish.
Add the sauteed bell peppers and onions,mix and stir very well,simmer for 5 minutes. And if the gravy looks dry, then do add some water.
Add the cream and stir and mix the cream with the rest of the gravy and switch off the flame.
Lastly add the chopped coriander leaves and stir again .
Serve veg kadai hot garnished with some chopped coriander and sprinkled with the reserved kadai masala. The accompaniments are tandoori rotis, naan, chapati, paratha, bread and also goes well with steamed rice, jeera rice or saffron rice.