Tangy Vegetable Masala
by shuksi
03 Nov 2001
This recipe has been viewed 7426 times
Tangy vegetable masala presents a tangy and lip smacking vegetable recipe with a select choice of masala powders comprising of kasuri methi, turmeric,garam masala, chaat masala and red chilli powder.
Tangy Vegetable Masala recipe - How to make Tangy Vegetable Masala
Preparation Time: Cooking Time: Total Time:
1/2 cup chopped mushrooms (khumbh)
1/2 cup chopped capsicum
1 cup boiled sweet corn kernels (makai ka dana)
1 cup boiled green peas
1 medium sized onion, finely chopped
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
2 cups tomato puree
1 cup coconut milk
1 tsp dried fenugreek leaves (kasuri methi)
1 to 2 bayleaves (tejpatta)
1 to 2 cardamoms (elaichi)
3 tsp garam masala powder
2 tsp chaat masala
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp turmeric powder (haldi)
salt to taste
oil+ghee 4 teaspoon
Grated Paneer for garnishing 1/4 cup
Method
- Heat the oil+ghee with bay leaves and cardamom in a cooking pan
- Add the onions, ginger-garlic paste, green chillies.
- Saute till the onions are golden brown.
- Add the tomato puree, garam masala powder, chaat masala powder, red chilli powder, turmeric powder, dhania-jeera powder and kasuri methi.
- Cook on a medium flame, uncovered, stirring inbetween for about 10 minutes or till the oil separates.
- Now add the coconut milk and again cook for about 5-10 minutes.
- Add the mushrooms, bell peppers, peas, corn and salt and allow to cook for another 10 minutes.
- Garnish with paneer while serving, serve hot with roti or paratha.
Outbrain