Karahi Veg

Ingredients

• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp black peppercorns
• 3-4 pieces dry red chillies
• 4-5 tbsp oil or ghee
• 1 tsp cumin seeds
• 3 pieces bay leaves
• 2 pieces onions
• 2 tbsp ginger
• 2 tbsp garlic
• 2 tbsp turmeric powder
• 1 tbsp red chilli powder
• 2 tbsp Karahi Masala
• 2 pieces tomatoes
• 1/2 head cauliflower
• 10 pieces mushrooms
• 1 piece carrot
• 150 g French beans
• 1 piece green pepper
• 1/2 piece red onion
• 1 piece tomato
• 2 tbsp ghee or oil
• 3 tbsp green peas
• 3 tbsp double cream
• 2 pieces green chillies
• 2 tsp Kasuri methi leaves
• 2 tbsp coriander leaves
• 1 piece ginger
• 1/2 tsp Karahi Masala
• to taste salt
• as required warm water

Steps

1. 1Step 1: Dry roast coriander seeds, cumin seeds, black peppercorns, and dry red chillies until fragrant, then grind to a fine powder to make Karahi Masala.
2. 2Step 2: Heat 4-5 tbsp oil or ghee in a karahi or deep pan over high heat.
3. 3Step 3: Add 1 tsp cumin seeds and 3 bay leaves; sauté until fragrant.
4. 4Step 4: Add finely chopped onions and cook until golden brown.
5. 5Step 5: Add chopped ginger and garlic; sauté for 1 minute.
6. 6Step 6: Stir in turmeric powder, red chilli powder, and 2 tbsp Karahi Masala; cook briefly.
7. 7Step 7: Add pureed tomatoes and cook until oil separates from the mixture.
8. 8Step 8: Add blanched cauliflower, mushrooms, carrot, and French beans; stir and cook for 3-4 minutes.
9. 9Step 9: In a separate pan, heat 2 tbsp ghee or oil; sauté diced green pepper, red onion, tomato, and green peas until slightly crisp.
10. 10Step 10: Transfer the sautéed fresh vegetables to the main karahi.
11. 11Step 11: Add double cream, sliced green chillies, toasted Kasuri methi, chopped coriander leaves, julienned ginger, 1/2 tsp Karahi Masala, and salt to taste.
12. 12Step 12: Pour in warm water as needed to achieve desired consistency.
13. 13Step 13: Simmer for 2-3 minutes, then remove from heat.
14. 14Step 14: Serve hot with naan or rice.