Veggie Foodie

Ingredients:

To cook the vegetables:

• 1 small cauliflower, processed into medium size florets
• 4-5 medium size potatoes, cut into 1 inch pieces. I used redskin potatoes and keep the skin
• 1 cup green peas, boiled
• 1 tbsp oil
• Salt to taste

For the paste:

• 1 tbsp oil
• 1 large onion, chopped
• 3 cloves garlic
• 1 inch long ginger, coarsely chopped
• 3-4 dry kashmiri chili
• 1/2 cup cashew pieces
• 2 tbsp melon seeds
• 1 tsp kasuri methi
• 2 tbsp tomato paste
• 2 tsp Badshah Kitchen King masala
• Salt to taste

For putting together:

• cumin seeds, 1 tsp
• onions, 1 small, chopped
• green chili, 1, thinly sliced
• tomato, 1, chopped
• 1 tbsp oil

Method:

Cook the vegetables

1. Heat 1 tbsp oil in a pan
2. Once the oil is hot, add cauliflower and potatoes, add 1 tsp salt (or to taste) and sauté for a few minutes
3. Cover the pan and cook the vegetables on medium heat till cooked to desired level of softness. Add minimum water to make sure the vegetables don’t get burnt
4. Keep the vegetables on the side
5. Wash the pan with 1 cup water and keep that water aside for later use

Make the paste

1. In a medium size pan, heat 1 tbsp oil and sauté onions, garlic cloves, garlic pieces, cashew pieces and melon seeds for a few minutes
2. Add all the ingredients for the paste in a grinder and grind to fine smooth paste. Add the water that was used to clean the pan and some more, as necessary. All in all, you may need up to 2 cups of water

Put it all together

1.  In the pan that was used to cook the vegetables, heat 1 tbsp oil (high heat)
2. Add cumin seeds and when they start crackling, add the chopped onions and chili and sauté for a couple of minutes
3. Add chopped tomatoes and sauté for one more minute
4. Turn the heat to medium and add the paste. Wash the grinder with 1/2 cup of water and add that water to the pan
5. Cook the paste, constantly stirring, for 3-4 minutes
6. Add the cooked vegetables, green peas and gently mix well and cook for 2-3 minutes
7. Serve hot with paratha or steamed rice

Serves: 6

Inspiration source:

We had this curry at the hotel restaurant (Chitrakoot) in Saputara (a small place in the tribal hills in Western India) and we liked it so much that we paid visit to the kitchen and learnt how the Rajasthani cook made it. You would love it!

Remarks: