Vegetable Masala Recipe

Ingredients
<br>- 2 potatoes, peeled and cubed
<br>- 1 carrot, chopped
<br>- 10 French-style green beans, chopped
<br>- 1 quart cold water
<br>- 1/2 cup frozen green peas, thawed
<br>- 1 teaspoon salt
<br>- 1/2 teaspoon ground turmeric
<br>- 1 tablespoon vegetable oil
<br>- 1 teaspoon mustard seed
<br>- 1 teaspoon ground cumin
<br>- 1 onion, finely chopped
<br>- 2 tomatoes - blanched, peeled and chopped
<br>- 1 teaspoon garam masala
<br>- 1/2 teaspoon ground ginger
<br>- 1/2 teaspoon garlic powder
<br>- 1/2 teaspoon chili powder
<br>- 1 sprig cilantro leaves, for garnish
<br><p></p>Directions
<br>step 1: Place potatoes, carrots and green beans in the cold water.  Allow to soak while you prepare the rest of the vegetables; drain.
<br>step 2: In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric.  Cook for 8 minutes.
<br>step 3: Heat oil in a large skillet over medium heat.  Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili  powder; saute 3 minutes.  Add the cooked vegetables to the tomato mixture and saute 1 minute.  Garnish with cilantro leaves.
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Ingredients
- 2 potatoes, peeled and cubed
- 1 carrot, chopped
- 10 French-style green beans, chopped
- 1 quart cold water
- 1/2 cup frozen green peas, thawed
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seed
- 1 teaspoon ground cumin
- 1 onion, finely chopped
- 2 tomatoes - blanched, peeled and chopped
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 sprig cilantro leaves, for garnish

Directions
step 1: Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
step 2: In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
step 3: Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

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