Happy Cooking: Mixed Veg Cream Gravy....Indian Masala

Dear Single,

The mood of festivity is still in the air and requires to be filled with aroma of good cooking. So get ready and plan a simple and near exotic dish of mixed vegetables cooked in butter/desi ghee and cream. As it is possible that you are likely to have genial company on the table, I'll list the quantity for two.

You will require:

1. Vegetables- 5-7 florets of cauliflower, 6-8 French beans, 01 small potato, 1/2 cup fresh green peas, 01 medium carrot, and 8-10 leaves of spinach(palak) torn into bits.

2. 150 ml single cream, 02tps butter.

3. 01 big bay leaf, 6-8 black pepper corn, 01 tps white pepper powder and 01 tps jeera/cumin, salt to taste.

4. 1/2 cup water, few sprigs of fresh coriander.

5. 04 pods of garlic&1''ginger - dice fine both. 02 cloves and 1'' Cinnamon.


Method


1. Clean, wash all the vegetables and dice the same size all of them.

2. Take a frying pan and put over low flame. Put in 01 tps of the butter, as it melts put all of the diced veges and stir fry till all are covered with the butter. When the pan starts to sizzle, add water and par boil the veges. Cover, remove from fire and keep aside in the same pan.

3. In a kadai/wok on low flame put in the remaining butter, put in the diced ginger&garlic, jeera, pepper corn, white pepper powder and the Cinnamon. Stir fry.

4. Drain the water of the veges and put in these too along with the above and stir fry. Now, add the bay leaf and all the dry masala and stir fry till the veges appear glazed.

5. Pour in the cream and stir. If you feel that the veges require to be cooked a little more, you add a little water and cover to cook. As the veges cook un cover and let the gravy evaporate to the required consistency.

6. Remove to serve with fresh coriander garnish.

This dish is best had with Chapati/thin paratha or with dinner rolls/soft buns.