Vegetable Makhanwala

The Big 8 – The only curry recipes you’ll ever need!” – Part 6/8

Vegetable Curry

A vegetarian curry? You might think I’ve lost my marbles here, but trust me, this is really good.

I used 2 large carrots, 3 small yellow courgette, 200g green beans, 3 large tomatoes. You could also use broccoli, cauliflower, peas, broad beans, spinach, aubergine or okra. Cooked chickpeas would also work very well with this. Dice the vegetables according to cooking time – for example, carrots should be cut smaller than broccoli etc. Use your own judgment here.

Ingredients

  • 1-2 tbsp sunflower/groundnut oil
  • 2 red onions, chopped
  • 8 cloves garlic, minced
  • thumb-sized piece of ginger, minced
  • 2 x 400g canned tomatoes
  • 2 tsp cumin seeds
  • 2 tsp of each the following: ground coriander, garam masala, paprika, turmeric
  • 800g fresh vegetables, diced
  • 1 tbsp dried fenugreek leaves (kasoori methi)
  • 2 tsp salt
  • black pepper
  • 100ml cream
  • 50g butter
  • 3 tbsp honey

Method

  1. Place a large pot or casserole on the hob and heat the oil. Add the onions and cook the onions gently for around 20 minutes until soft and light brown in colour.
  2. Add the garlic and ginger and stir fry-fry gently for another 5 minutes. Take off the heat.
  3. Blitz the garlic, root ginger, tomatoes and water in a blender until smooth. Remove the browned onions, garlic and ginger from the pot using a slotted spoon and put in a blender. Add the canned tomatoes and a splash of water. Blend until smooth.
  4. Put the casserole back on the heat. There should be some residual oil, but you can add a little extra. When the oil is hot, add the cumin seeds and stir fry for a minute to release the flavours.
  5. Add the onion/tomato mixture to the casserole, then add the ground spices. Add the salt and plenty of freshly ground black pepper. Simmer for 15 minutes to cook out the tomatoes and reduce the sauce slightly. Add the diced vegetables along with the dried fenugreek and cook at a gentle simmer for about 10-15 minutes or until the veggies are cooked to your satisfaction.
  6. Now reduce the heat and finish the dish by adding the cream, butter and honey. Still well to combine and simmer very gently for a minute before serving. Best served with some chapatti or plain white rice.

Serves 6.

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3 Responses to “Vegetable Makhanwala”


  1. 1 aoife mc October 19, 2010 at 5:58 pm

    Oooh welcome back! I love veggie curries. No need for meat at all at all. Yum. I actually have a veggie curry simmering away in the kitchen as I type!

  2. 2 Toasted Special October 20, 2010 at 10:08 am

    Cheers Aoife. Been a bit quiet lately alright! You’re still doing a great job over there.

    I’ve been getting into vegetarian Indian food in a big way lately so I’m going to do another “Big 8” series on veggies dishes.


  1. 1 The Big 8 - The only curry recipes you'll ever need! | Toasted Special Trackback on October 18, 2010 at 5:18 pm
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