• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spiced Vegetables In Creamy Sauce Recipe

  • 4servings
  • 80minutes

Add to MenuAdd to Calendar

Source: www.ifood.tvReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Medium sized onions - 3, peeled and finely chopped

  2. String beans - approx. 1/4 lb

  3. Potatoes 1 Cup (16 tbs) , peeled

  4. Carrots 1 Cup (16 tbs) , peeled

  5. Cauliflower florets 1 Cup (16 tbs)

  6. Peas 1/2 Cup (16 tbs)

  7. Canned black beans 1/2 Cup (16 tbs) , drained

  8. Ghee 1/2 Cup (16 tbs)

  9. Coriander leaves 6 Tablespoon , finely chopped

  10. Mild curry powder - 2 1/2 tsp

  11. Ground cumin 1/2 Teaspoon

  12. Paprika 1 Teaspoon

  13. Light cream 1 Cup (16 tbs)

  14. Tomato ketchup 6 Tablespoon

  15. Salt 1 To taste

  16. Ginger 3 Tablespoon , grated (For the masala: 6 tbsp grated fresh coconut or creamed coconut)

  17. Green chili peppers - 1-2, finely chopped

  18. Garlic - 2 large cloves

  19. Chapatis

  20. Rice

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1 Trim and rinse the vegetables.

  2. In a food processor, put all the masala ingredients and blend well with 5-6 tbsp water.

  3. MAKING 3 In a wide, fairly deep saucepan, heat the ghee.

  4. Fry the onions gently over low heat for 10 minutes, stirring frequently, until they are tender and pale golden brown.

  5. Add the 6 tbsp chopped coriander leaves, the curry powder, cumin, and paprika.

  6. Cook for a few seconds, stirring.

  7. Add the masala mixture, together with 1 tsp salt.

  8. Stir well and continue cooking gently for 10 minutes.

  9. Add the vegetables and stir so that they are coated and flavored with the spicy mixture.

  10. Add about 1 cup water, stir once more.

  11. Cover, and simmer over low heat for 15-20 minutes.

  12. When the vegetables are almost tender but still crisp, add the cream and ketchup.

  13. Continue cooking, uncovered, for about 10 minutes, stirring occasionally, until the vegetables are tender but still firm.

  14. Taste and correct the seasoning.

  15. SERVING 15 Serve piping hot, sprinkled with the 3 tbsp chopped coriander leaves and accompanied by chapatis and steamed or boiled rice.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback