Dipna Anand Logo
Masala Mixed Vegetables

Masala Mixed Vegetables

  • SERVES:

    4-5

  • TIME:

    45 Minutes

Ingredients

  • 8 tbsp vegetable oil
  • 200g cauliflower florets
  • 200ml water
  • 1½ potatoes (180g)(cut into 2cm cubes)
  • ¾ medium sized aubergine (150g)(cut into 2cm cubes)
  • 2 tomatoes (finely chopped)
  • 1½ red onions (150g)(finely chopped)
  • 80g peas
  • 5 tbsp coriander (finely chopped)
  • 1½ tbsp ginger and garlic paste
  • 1½ tbsp dried fenugreek leaves (crushed)
  • 3 finger green chillies (made into a paste or finely chopped)
  • 2½ heaped tsp cumin seeds
  • 1 heaped tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp salt

Method

  • Carry out the mis-en-place to begin with, chop the red onion finely, floret the cauliflower, peel and cube the potatoes, cube the aubergine (soak in water to stop it from going brown) and chop the tomatoes. Leave ingredients to one side
  • Heat the oil in the sauté pan for 30 seconds before adding cumin seeds
  • Once the cumin seeds begin to sizzle, add the finely chopped red onions and fry with the cumin until caramelized (medium heat)
  • Add ginger and garlic and chilli paste followed by the chopped tomatoes, cook for 30 seconds
  • Add the turmeric, red chilli powder and salt, cook for a few seconds
  • Add the potato cubes to the masala sauce together with 100ml of water and steam cook (lid on) for ten-fifteen minutes, stirring twice in between
  • Add the aubergine, peas and cauliflower to the sauté pan together with the remainder 100ml water and once again on a medium heat, steam cook for ten-twelve minutes (lid on) stirring 2/3 times in between
  • Check the potatoes are fully cooked, add the garam masala, dried fenugreek leaves and coriander and cook for a final 1 minute
  • Serve and indulge into freshness.
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.

ORDER HERE