6:19 pm by Unknown
From : bbcgoodfood
Prep: 15 mins
Cook: 30 mins
Serves 4
Ingredients1 tbsp vegetable oil
1 onion, finely chopped
3 cardamom pods, bashed
2 tsp each ground cumin and coriander
½ tsp ground turmeric
1 green chilli, deseeded (if desired) and finely chopped
1 garlic clove, crushed
thumb-size piece ginger, finely chopped
800g mixed vegetables, such as carrots, cauliflower, potato and courgette, chopped
300-500ml hot vegetable stock
200g frozen peas
200ml yogurt
2 tbsp ground almonds (optional)
To serve
toasted flaked almonds, chopped coriander, basmati rice or naan bread
Method
1.Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
2.Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
3.Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.
12:25 pm by Unknown
From : Fortunecookingoil
Serves - 4
Less than 30mins
Ingredients
1/4 cup coriander (dhania) leaves chopped
10-12 curry leaves
1 tablespoon garam masala powder
1 potato (aloo)
1/2 cup green peas (matar) shelled
1/4 cauliflower(gobhi)
10 French beans
12 tablespoon groundnut (moong fali) oil
2 medium onions
1 capsicum (shimla mirch)
salt (namak) to taste
1 carrots (gajjar)
2 tomatoes (Tamatar)
for masala paste
1" ginger (adrak)
1 teaspoon cumin (jeera) seed
2 tablespoon poppy seeds (khuskhus)
12 cloves (lavang) garlic (lasoon)
6 red chilies whole
1/2 cup coconut (narial) scraped
2 tablespoon coriander (dhania) seed
2 tablespoon fennel (saunf) seed
Method of preparation
1.Wash and cut all the vegetables into equal size pieces.
2.Cut the onion. Wash and puree the tomatoes.
3.Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
4.Wash and cut the coriander (dhania) leaves.
5.Boil the potatoes, cauliflower and carrots till half done in salted water.
6.Remove and keep aside. Heat up oil in pan and mix in the onion and fry till golden brown. Wash and mix in the curry leaves (kadi patta)and masala paste.
7.Fry till the oil separates .
8.Mix in the vegetables and continue stirring.
9.Pour out the tomato puree and bring to boil.
10.Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick.
11.Sprinkle the garam masala, stir well.
12.Serve nilgiri kurma hot.
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