Spiced Vegetables In Creamy Sauce
|Onion||3 Medium, peeled and finely chopped|
|String beans||1⁄4 Pound|
|Potatoes||1 Cup (16 tbs), peeled and diced|
|Carrots||1 Cup (16 tbs), peeled and diced|
|Cauliflower florets||1 Cup (16 tbs)|
|Peas||1⁄2 Cup (8 tbs) (Fresh Shelled/ Frozen Thawed)|
|Canned black beans||1⁄2 Cup (8 tbs), drained|
|Ghee||1⁄2 Cup (8 tbs)|
|Coriander leaves||6 Tablespoon, finely chopped|
|Curry powder||2 1⁄2 Teaspoon (Mild One)|
|Ground cumin||1⁄2 Teaspoon|
|Light cream||1 Cup (16 tbs)|
|Tomato ketchup||6 Tablespoon|
|Ginger||3 Tablespoon, grated|
|Green chili peppers||2 , finely chopped|
|Garlic||2 Clove (10 gm)|
|Rice||1 Cup (16 tbs)|
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 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 Serve piping hot, sprinkled with the 3 tbsp chopped coriander leaves and accompanied by chapatis and steamed or boiled rice.