Vegetable Masala Recipes

VEGETABLE MASALA

Steps:

• Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
• In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
• Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the mixture and saute 1 minute. Garnish with cilantro leaves.

VEGAN VEGETABLE MASALA

Steps:

• Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
• Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
• Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

BASIC MASALA RECIPE FOR INDIAN VEGETABLES

Steps:

• Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
• Fry the onion till transparent.
• Add the ginger-garlic paste and fry.
• Put in the masalas and curry leaves and fry till the seeds splutter.
• Add in the cooked vegetables.
• Blend.
• Add tamarind/lime juice.
• Garnish with fresh grated coconut.
• Serve.

MIXED VEGETABLE MASALA

Steps:

• Place potatoes, carrots and green beans in the cold water.
• Allow to soak while you prepare the rest of the vegetables; drain.
• In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric.
• Cook for 8 minutes.
• Meanwhile, heat oil in a large skillet over medium heat.
• Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent.
• Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes.
• Add the cooked vegetables to the tomato mixture and saute 1 minute.
• Cover and allow to simmer for about 20 minutes or until potatoes are nice and tender.
• Garnish with cilatro and serve.