Spicy Potato, Peas and Cauliflower or Alu Mattar Gobi
Ingredients : (makes 6 - 8 servings)
2 cups Potatoes diced or cubed
1 teaspoon Ginger chopped or paste
1 cup Green Peas (fresh or frozen)
1 teaspoon Garlic chopped or paste
3 cups Cauliflower (small florets)
1 cup Onions sliced
2 tablespoons Oil (Veg., Olive or Corn)
4 teaspoons Coriander leaves (Cilantro) chopped
3 teaspoons Vegetable Masala
Salt to taste
Method:
Heat the oil in a large non-stick pan, add the sliced onions and sauté for 5 min., stirring continuously.
Add the ginger and the garlic and sauté for 2 min..
Make a paste of Spice 'N Flavor Vegetable Masala and 3 Tbsp. of water, add it to the above, stir and fry well for 2 min..
Add the potatoes, 2 cups of water, cover the pot and simmer for 10 to 15 min. on low heat.
Add the cauliflower, the green peas and salt to taste, stir, cover the pot and cook for 5 min..
Turn off the heat and garnish with the coriander (cilantro) leaves.
Chefs Tip:For making the sauted masala faster.
Mix 1/2 cup of pre-fried onions with 2 Tbsp. of Spice 'N Flavor Vegetable Masala and 1/4 cup of water, and sauté in 2 tbsp. of oil for 2 to 3 min. or till the masala becomes dry. Then continue from step 4.
For extra gravy and flavor add half a cup of unsweetened coconut milk, yogurt or light cream at the end of cooking.
For hotter curry, increase the amount of the Spice 'N Flavor Vegetable Masala or add 1 or 2 chopped green chili peppers or 1/2 Tbsp of Spice N' Flavor red chili powder or black pepper while cooking.
Add 1 cup of sliced bell pepper (capsicum) in step 5 for added flavor.
Sprinkle 2 Tbsp of lemon/lime juice at the end of cooking for a tangy taste.
Garnish with 1/2 Tbsp of whole roasted cumin seeds at the end of cooking.
Serving Tips:
Serve hot with rice (boiled or pilaf) or Indian bread, pita bread or any other bread. This may also be served as an accompaniment to chicken, steak or roasts.
Indian Cheese or Tofu with Green Peas - Mattar Paneer
This unique dish of paneer (Indian Cheese - see box below) and green peas is easy to make. It is an excellent side dish for rice or non-vegetable items. Substitute paneer with Tofu and you will be surprised how that bland -tasting cheese is transformed into a delicious curry.
Ingredients - (Serves 4-6)
2 Tbsp. Vegetable Masala
2 cups green peas (frozen or fresh)
1 lb.(454 gms) paneer or Tofu cut into 1 inch long, ¼ inch thick and ½ inch wide pieces
1 Tbsp. chopped ginger or 1 tsp. powder
1 Tbsp. chopped garlic or 1 tsp. powder
1 tsp. salt ( or to taste)
¼ cup oil (veg.,olive or corn)
2 cups finely chopped onions
2 cayenne or serrano chilli peppers slit lengthwise (optional)
2 cups chopped tomatoes or ½ cup paste
Method:
1. In a medium pan bring 2 cups of water to a boil and transfer the green peas into it and simmer for 8 mins.,drain and set aside. In a bowl combine Spice 'N Flavor Vegetable Masala, salt and 4 Tbsp. water to a paste and set aside.
2. Heat oil in a medium skillet , work or frying pan (non-stick is ideal) medium heat. Pan-fry the paneer , in 2 or 3 batches, turning them occasionally (watch out for sputtering hot oil) , until golden brown (in order to prevent breaking and also inprove the appearance) and transfer to paper towels to drain. (This is an optional process and you may use plain paneer).
3.In the same oil stir-fry the onions until soft and lightly brown, about 4 mins. Add chilli pepper, ginger, garlic and stir-fry for 1 min. Add the masala paste (from step#1 ) and saute, stirring until the liquid evaporates, about 1 min.
4. Add the tomatoes and stir-fry until soft, 3 to 4 mins. Add 1½ cup of water or whey, bring to a boil and simmer, the mixture for 8 mins. stirring occasionally. Add the fried paneer and green peas , stir lightly and simmer for 4 to 5 mins. . Taste for salt and transfer to a serving dish.-
Chefs Tip:
Try this recipe with tofu and vegetables like boiled or steamed potatoes, yam, carrots, pumkins, cauliflower, broccoli, cabbage, green beans, squash, eggplant, okra, zucchini, breadfruit, cooked lentils(split peas) or any kind of cooked dry beans or mushrooms.
To enhance taste add ½ cup of whipped sour cream or full cream in step #4 and simmer for 4 mins.
For unique flavor, garnish the dish with 2 Tbsp. of chopped cilantro (coriander leaves) after transferring to the serving dish. For additional gravy add more water (½ cup ) in step#4.
Serving Tips:
Serve hot with rice (steamed or pilaf), Indian bread or as an accompaniment to other dishes. Leftovers can be refrigerated in sealed containers, reheated and used.
Pan grilled Okra or Bhendi Masala
This deliciously seasoned and fried or grilled okra dish will be your favourite vegetable dish once you make and try it. Try this recipe also with slices of eggplant, squash, zucchini, or florets of cauliflower, or broccoli or string beans, asparagus or onion rings, or cubes of tofu, or paneer (Indian Cheese).
Ingredients - (Serves 4)
1 lb. of (454 gms.) fresh okra
1 tsp. salt ( or to taste)
1 tsp. garlic paste or 1 tsp. powder (optional)
¼ cup oil (veg.,olive or corn)
1½ Tbsp. Vegetable Masala
1 Tbsp. lime or lemon juice
1 cup thinely sliced onions (optional)
Method:
1. Wash okra and dry using paper towels or kitchen cloth. Cut off the stem and slit lengthwise (starting at the stem), without separating.
2. Combine Spice 'N Flavor Vegetable Masala, salt, lime juice and garlic to make a paste. Rub the masala paste over the okra and also inside the slits and set aside.
3. Heat oil in a small frying pan (non-stick is ideal) over medium heat and fry onions, stirring, until soft and golden brown. Reduce the heat and with a slotted spoon squeeze out excess oil off the onions and set aside.
4. In the same oil fry the okra, turning them occasionally for about 3 to 5 mins. or until they are tender and turn lightly brown. With a slotted spoon transfer to paper towels to drain. Arrange the okra on a serving dish and garnish with the onions.
Chefs Tip:
Instead of frying, after applying a dab of oil, grill the okra in an oven at 400ºF for 20 to 25 mins. or until tender. Substitute okra with cubes of tofu, paneer,mushrooms (Portabella, Cremini, or button), slices of zucchini, eggplant, small florets of cauliflower or broccoli, any chilli pepper varieties like Anaheim, banana, chawa, chilaca, de agua, Hungarian sweet, New Mexico, poblano or sweet purple.
Serving Tips:
Serve hot as an appetizer with salad greens, or with rice (steamed or pilaf). This may also be served as an accompaniment to non-vegetarian dishes.
