First of all, sincere apologies for not posting in nearly two weeks. I had to unexpectedly travel to London for work just before taking a week off for a holiday in Mallorca. It got busy! But now I am back and kicking things off with this absolutely delightful mixed veggie recipe that I learned from my father. 🙂
Growing up, my father rarely cooked vegetables, but come winter and he would be cooking this recipe for the family. I have fond memories of going grocery shopping with him and then watching him be a “chef” in my mother’s kitchen while me and my three siblings acted as “sous-chefs.” It was a wonderful time when the whole family sat together relishing the rare delight that is my father’s “finger lickin good” mixed vegetables with hot naans out of the local tandoor.
While I was in Mallorca for my holiday, I ate a variety of different foods, but as cliche as it sounds, nothing matched the taste of a home cooked meal. So when I returned last night, I made a mental grocery list of everything I would need to make this warm, spicy, and hearty mixed vegetables with minimal gravy that is so reminiscent of family time and cold weather in Karachi. This recipe could also be served as a side dish alongside my all time favorite daal.
So while the clouds covered Amsterdam skies, instead of being grumpy, I enjoyed this warm meal in the cosiness of my bed with the noise of rain falling on the windowpane, all while watching the first two episodes of Suits Season 7. Do not judge, I am returning to work tomorrow! 😛
If you fancy a warm and cozy meal such as mine, follow the recipe below.
Servings: 6-7
Ingredients:
- Oil (3 tbsp)
- Onions (2)
- Ginger garlic paste (2 tablespoon)
- Tomatoes (2)
- Green chillies (4)
- Chili powder (1 teaspoon)
- Garam masala (3/4 teaspoon)
- Turmeric powder (1/2 teaspoon)
- Cumin powder (1 teaspoon)
- Potatoes (600 grams)
- Cauliflower (450 grams)
- Green peas (2/3 cup)
- Carrots (1 cup)
- Salt (1 1/2 teaspoon)
Method:
- Finely chop onion, chillies, and tomatoes.
- Heat oil in a pan and fry onions until golden brown. This would be a good time to chop the potatoes, carrots, and cauliflower if you have not bought pre-chopped vegetables.
- Add ginger garlic paste to the onions and sauté for two minutes. If using store bought paste, lower the heat prior to frying the paste. That prevents the oil from splattering.
- When the garlic and onion are fragrant, add chopped tomatoes and chillies. If the mixture sticks to the pan, add water.
- After a minute or so, add all spices and stir until oil separates from the mixture.
- Now add the potatoes and carrots and cook/stir for 10 or so minutes. Then, add the cauliflower and peas. Stir on medium heat for another 10 minutes.
- Add half a cup of water and blast the heat until everything is sizzling. Cover the pot and bring the heat to medium low. Let cook for 15 minutes or until vegetables are tender.
- Serve with boiled rice or naan. Better yet, make a wrap out of it and bring it for lunch! That is what I do. 🙂
