Moghulai Veg Masala

Moghulai Veg Masala:

The beauty of green fresh vegetables in the market,  made a great time to trade it. And I craved for a new recipe that pairs hot Chapatis for dinner. I got this recipe from my friend, and tried it. Wow…Moghulai Veg Masal tastes excellent with its spicy aroma and rich flavor. Check it out here…

Ingredients:

·         Onion                          - 2

·         Cashew                       - 5

·         Green chilly                 - 2

·         Ginger                         - 25 g

·         Mint leaves                  - handful

·         Gazakaza                    - 1 tbsp

·         Oil                                - 3 tbsp

·         Fresh cream               - 1 tbsp

·         Mustard                       - ½ tsp

·         Cumin                         - 1 tsp

·         Red chilly                    - 1

·         Curry leaves               - 6

·         Turmeric pwd              - ¼ tsp

·         Red chilly pwd            - 1 tbsp

·         Coriander pwd            - ½ tbsp

·         Garam masala pwd    - 1 tbsp

·         Tomato                        - 3

·         Coriander leaves         - handful

·         Salt to taste

Vegetables required:

·         Carrot                          - 2

·         Potato                          - 1

·         Radish                         - 2

·         Turnip                          - 1

·         Peas                            - 1 cup

·         Beans                          - 100 g

Method:

1. Heat oil in pan, add chopped onion pieces and sauté it.


2. Add Gazakaza, cashew, green chilly, mint leaves and ginger. Fry well.


3. Cool and grind in blender to fine paste.


4. Wash and cut all the vegetables to desired shape.


5. Add salt and half cook by adding ½ tb water to it.


6. Temper oil with mustard, cumin seeds, red chilly and curry leaves.


7. Add masala paste prepared above, turmeric pwd, red chilly pwd, peas, coriander pwd, garam masala pwd and allow to cook covered.


8. Add tomato mashed to puree and sauté in medium flame for 5 mins.


9. Now add the cooked vegetables and combine with masala.


10. Allow to cook in low flame for another 5 mins.


11. Add 1 tbsp fresh cream and remove from flame.


12. Garnish with chopped coriander leaves.

13. Serve hot with Chapathi and Roti.