Mixed vegetable kadhai

Name: Mixed vegetable kadhai
Yield: 4
Ingredients: 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; 4 tbsp vegetable oil; 1 large onion, finely chopped; 1 tsp finely grated root ginger (peeled weight); 3 large garlic cloves, finely grated; 3 medium-large tomatoes, blended until smooth; ½ tsp ground turmeric; ½ tsp garam masala; 1 tsp dried fenugreek leaves, crushed between your fingers; 2-3 tbsp single (light) cream; 3 tbsp chopped coriander leaves, to serve; 1 potato, cut into 2cm pieces; 1 small carrot, cut into half moons; 100g 3cm-4cm cauliflower florets; 480ml boiling water; 100g frozen peas, defrosted

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by Anjum Anand

Writer

Apr 03, 2019

Recipe by Anjum Anand from her cookbook 'I love India'. Photography by Martin Poole.

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

Sauce

4 tbsp vegetable oil
1 large onion, finely chopped
1 tsp finely grated root ginger (peeled weight)
3 large garlic cloves, finely grated
3 medium-large tomatoes, blended until smooth
½ tsp ground turmeric
½ tsp garam masala
1 tsp dried fenugreek leaves, crushed between your fingers
2-3 tbsp single (light) cream
3 tbsp chopped coriander leaves, to serve

Vegetables (this is the classic version, but vary them as you like)

1 potato, cut into 2cm pieces
1 small carrot, cut into half moons
100g 3cm-4cm cauliflower florets
480ml boiling water
100g frozen peas, defrosted

Method

1.

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.
2.

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 sauté for 1 minute or until they smell cooked. Add the blended tomatoes, turmeric and salt to taste and cook over a medium to high heat until the mixture has completely reduced and releases oil back into the pan.
3.

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.
4.

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.