Mixed vegetable kadhai.
Serves 4
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.