Monday, February 9, 2015

Vegetables in Green Curry

We Maharashtrians use green masala for making chicken, pomfret, egg, sprouts or even simple vegetable curry. The green masala is made by grinding a paste of cilantro, garlic, ginger, chilies and coconut. This time, I also added spinach to the gang , thus giving the curry, a deeper shade of green and a nutritional boost.

Khurma - Hirvya Masalyacha
Vegetables Green Curry
1 medium cauliflower, cut into florets
3-4 small potatoes, halved or cut into chunks
1 1/2 cup mixed vegetables (such as green peas, green beans, carrots, corn etc)
1/2 cup sliced mushrooms

1 can coconut milk
salt to taste
1 tsp garam masala

Grind to a smooth paste
1 bunch spinach, boiled
1/2 onion
4-5 garlic cloves, peeled
1 1/2" ginger, peeled
4 green chilies or per desired heat

1/2 tbsp. oil
1/2 onion, minced
1/4 tsp asafetida
1/2 tsp turmeric powder

1. Heat oil in a saucepan. Add asafetida, turmeric powder and onion. Sauté for a minute.
2. Add all the vegetables and 1/2 cup water. Cook till the vegetables are semi-cooked.
3. Grind spinach with remaining ingredients.
4. Add this green paste, garam masala, water and salt to the vegetables.
5. Add water as needed. Bring to boil.
6. Switch gas to low. Add coconut milk.
7. Simmer for 10 minutes.

Note -
1. Do not overcook the vegetables. All the vegetables - especially cauliflower - should retain their shape.

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