Mixed veg­etable kad­hai.

Serves 4

Halliday - - Food & Wine -

FOR THE KAD­HAI MASALA

1 tbsp co­rian­der seeds

¾ tsp cumin seeds

1-2 Kash­miri dried chill­ies (these are mild. If you don’t have them, use 1 red chilli, or give them a miss) 8 black pep­per­corns

FOR THE SAUCE

4 tbsp veg­etable oil

1 large onion, finely chopped

1 tsp finely grated gin­ger

3 large gar­lic cloves, finely grated

3 large toma­toes, blended un­til smooth

½ tsp ground turmeric

Salt

½ tsp garam masala (fresh if pos­si­ble)

1 tsp dried fenu­greek leaves, crushed be­tween your fin­gers 2-3 tbsp light cream

3 tbsp chopped co­rian­der leaves, to serve

FOR THE VEG­ETA­BLES (THIS IS THE CL ASSIC VER­SION, BUT VARY THEM AS YOU LIKE)

1 po­tato, cut into 2cm pieces

1 small car­rot, cut into half moons

100g cau­li­flower, cut into 3-4cm flo­rets 2 cups boil­ing wa­ter

2/3 cup frozen peas, de­frosted

In a small fry­ing pan, gen­tly dry-roast the spices for the kad­hai masala, stir­ring of­ten to avoid any burn­ing. Once the co­rian­der seeds have coloured a lit­tle, pour ev­ery­thing into a spice blender and grind to a fine – or even slightly coarse – pow­der.

Heat the oil in a large non-stick saucepan, add the onion and cook un­til golden on the edges. Add the gin­ger and gar­lic and saute for 1 minute or un­til they smell cooked. Add the blended toma­toes, turmeric and salt and cook over a medium-high heat un­til the mix­ture has com­pletely re­duced and re­leases oil back into the pan. Stir in the po­tato and car­rot, cover and cook gen­tly for 5 min­utes. Add the cau­li­flower and boil­ing wa­ter and re­turn to the boil. Cover and cook for an­other 15 min­utes or un­til the veg­eta­bles are just cooked, adding the peas for the last cou­ple of min­utes.

Add the garam masala and fenu­greek leaves to the pan and give it a stir. Take it off the heat, and sprin­kle over and shake in the cream and co­rian­der. Taste and ad­just sea­son­ing and serve.

This is an edited ex­tract from I Love In­dia by Anjum Anand, pub­lished by Quadrille Books, RRP $39.99

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