Preparation Time: 15 min. Cooking Time: 40 min. Serves 4
Ingredients:
1 cup Cauliflower cut into small florets
½ cup Potatoes cut into little cubes
½ cup Carrots cut into little cubes
½ cups Fine Green Beans cut into little cubes
1 Small Onions finely chopped
120 grams Baby Spinach Leaves roughly chopped
2 Onions Finely Chopped (preferably Indian Onions)
1 Tomato Finely Chopped
3 Sprigs of Curry Leaves (Mitho Limdo)
1 inch Ginger Chopped
3 Cloves of Garlic Chopped
1 tbsp Tomato Puree
⅓ cup Coconut Milk
3 tbsp Oil
1 tbsp Butter + 1 tsp or (Vegan Butter)
3 Dry Red Chillies
2 tsp Cumin Seeds
½ tsp Asafoetida (Hing)
1¼ tsp Turmeric Powder
2 tsp Red Chilli Powder
1¾ tbsp Madras Curry Powder
Salt to taste
For Gravy:
In a pan heat 2 tbsp oil, 1 tsp butter and one red chilli, once hot add the 1 tsp cumin seeds and ¼ tsp asafoetida till it starts to crackle, add the onions and two sprigs of curry leaves, cook until golden brown.
Now add the chopped tomatoes, ginger, garlic, tomato puree, ¾ tsp turmeric powder, 1½ tsp red chilli powder and 1 tbsp madras curry powder, cook until the tomatoes are soft.
Cool and blend in the mixer until a smooth paste and keep aside, discard the stalk of the curry leaves.
Method:
In a pan heat the remaining oil and butter by adding the dry red chillies, once hot add the cumin seeds, ¼ tsp asafoetida, curry leaves and let it crackle.
Then add all the vegetables apart from the spinach, add the remaining turmeric powder, red chilli powder and madras curry powder.
Mix well, cook on a low heat occasionally stirring until halfway.
Now add the tomato paste, mix well and simmer on low heat until the vegetables have nearly cooked, occasionally stirring.
Finally, add the chopped spinach and coconut milk, mix well then simmer for 3-4 minutes occasionally stirring.
Serve hot with tandoori naan or jeera rice!
NB: For vegans, use vegan butter.
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