From elaine@cae-coed.zetnet.co.uk Mon Mar 24 14:09:39 2003 Date: Mon, 24 Mar 2003 00:02:56 GMT From: Elaine Jones Newsgroups: uk.food+drink.indian Subject: Re: Vegetable Masala? Quoting from message posted on 23 Mar 2003 by James Silverton I would like to add: > > "grantco" wrote in message > news:b5kukt$29b1h6$1@ID-19807.news.dfncis.de... > > Hello! > > > > I was wondering if anyone has a recipe for some type of vegetable masala > > with a yogurt based sauce. I'm looking for something that would be nicely > > spiced with a creamy sauce, probably with potatoes, carrots etc. > > Any help would be appreciated! > > > > > > Have you looked into Sambars....basically thin dhal cooked with many > different vegetables? Julie Sahni even gives one with Brussels Sprouts and > IMHO, it's surprisingly good! I guess "creamy" might not apply apart from > the texture. In he "Classic Indian Vegetarian Cookery" (writen 1985 but current edition published by Grub Street 1999 ISBN 1 898697 95 7) she has "Vegetables braised in yoghurt and spices, Patna style (Patna Korma), it could be what grantco's looking for 8tbs light vegetable oil 1 medium sized onion, minced 2tbs ground cumin 2tbs ground coriander 0.5tsp turmeric 0.25/ 0.5tsp cayenne pepper 0.25/ 0.5tsp black pepper 0.5tsp minced garlic 3tbs grated or crushed fresh ginger 250ml natural yoghurt 4tbs pureed tomatoes, fresh or canned 2tbs ground almonds 2 medium sized potatoes, peeled and quartered 1 small (250g) aubergine, unpeeled cut into 4cm cubes 1 medium sized silk squash or courgette (250gm) cut into 4cm sclices 20 yard beans or green beans (250g) cut into 5cm pieces 125ml water 1.5tsp coarse salt 0.25ts garam masala Chopped fresh coriander for garnish 1. Heat the oil over medium/high heat and fry the onions until light brown 2. Add cumin, ground coriander, turmeric, cayenne and black pepper, mix well and let sizzle for 5 seconds 3. Add garlic and ginger and cook for 2 minutes 4. Add yoghurt, 2tbs at a time, stirring the mixture until it looks thick and pulpy 5. Add tomato puree and ground almonds and cook for 2 more minutes, stirring to prevent sticking 6. Add potatoes and mix well 7. Reduce heat and cook, covered, until potatoes are barely done 8. Add aubergine, squash and beans along with the water and salt 9. Stir well and continue cooking, covered, for 20 more minutes 10. Sprinkle on the garam masala and serve garnished with fresh coriander Serves 6 -- ...ElaineJ... Home Pages and FAQ of uk.food+drink.indian can be viewed at ...Kinetic... http://www.users.zetnet.co.uk/ejones/ufdi/index.html ..StrongArm.. Under construction, FAQ, recipes, tips, booklist, links ...RISC PC... Questions and suggestions please, email or to the newsgroup