Mixed Vegetable Masala
Oh! Winter in Kolkata please stay all year! If you like to eat vegetarian food which tastes great and you want a huge variety of it then winter in Kolkata is that time of the year! There are vegetables in the local near my house whose names I don’t even know but they look awesome and I can hardly wait to try all of them out. We barely have 3 or 4 weeks of this precious season left before it’s equally precious produce runs out and we are stuck with the same old veggies and stuff from cold storage which has no taste.
With that been said, I’ve alway found carrots and beans to be extremely versatile vegetables as they are used in recipes from all over the globe! They are indispensable to Indian cuisine and in winter they taste sweet and I bet they are packed with all kinds of goodness. I really don’t like to overdose my Indian recipes with spices but feel free to go wild with the spices if that’s how you like your Indian food. I also do not use any artificial colors in my cooking. What you see is all natural!
Mixed Vegetable Masala is farily simple to make. It’s quick and loved by one and all. be sure to use the freshest possible vegetables for this recipe as this will give you a super flavoursome dish! Let’s get started with this fantastic vegetarian recipe!
- Red Carrots - 1 Cup Chopped into 2 Inch Long and ¼th Inch Thick Pieces
- Beans - 1 Cup Cut into 2 Inch Long Pieces
- Fresh Green Peas - ½ Cup
- Cauliflower - ½ Cup Medium Sized Florettes
- Fresh Tomatoes - 2 Large Pureed
- Onion - 1 Medium made into a Paste
- Ginger Paste - ½ Teaspoon
- Garam Masala Powder - ¼th Teaspoon
- Special Vegetable Masala powder (Coriander Seeds, Cumin Seeds, Dry Mango Powder, Back Pepper, Cloves, Anis Seed, Black Cardamom, Red Chilli, Cassia Stick, Cassia Leaves, and Turmeric) - 1 Teaspoon
- Salt - To Taste
- Sugar - ¼th Tablespoon
- Sunflower Oil - 2 Tablespoons
- Water - ½ Cup
- Turn the heat to medium-high and place a cooking pot on.
- Add ½ Tablespoon of Sunflower Oil and sauté Cauliflower till its raw smell disappears. Remove from heat once done.
- Add remaining Sunflower Oil and add Onion Paste and Ginger Paste. Sauté till oil separates.
- Add Tomato Puree and cook till raw tomato smell disappears.
- Add Cauliflower, Chopped Beans, Carrots, and stir well.
- Add Salt, Sufar, Garam Masala and Special Vegetable Masala and stir well.
- Add water only if needed.
- Cover with lid and let vegetables cook for 6 to 7 minutes on medium-high flame. Stir occasionally to allow even cooking.
- After 6 to 7 minutes add Fresh Green Peas and stir well.
- Check for seasoning.
- Cover and let all the vegetables cook for 6 to 7 minutes more on medium-high heat.
- Turn heat up high and evaporate any water which might have been produced in the cooking process.
- Serve hot and enjoy with Jeera Pulao or Roti!
If you have achived something close to this then mission accomplished! There is a very slight amount of gravy in my version of this veg recipe which makes it the perfect side dish to any festive meal. This is pretty much how restaurants make this recipe except their’s is loaded with spices and oil which absolutely kills the fabulousness of the vegetables.
You really should make this recipe soon and do let me know how it turns out. Drop me your feedback in the comment box below! Enjoy!