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. 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. Heat 4-5 tbsp oil or ghee in a karahi or deep pan over high heat.
3. Add 1 tsp cumin seeds and 3 bay leaves; sauté until fragrant.
4. Add finely chopped onions and cook until golden brown.
5. Add chopped ginger and garlic; sauté for 1 minute.
6. Stir in turmeric powder, red chilli powder, and 2 tbsp Karahi Masala; cook briefly.
7. Add pureed tomatoes and cook until oil separates from the mixture.
8. Add blanched cauliflower, mushrooms, carrot, and French beans; stir and cook for 3-4 minutes.
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. Transfer the sautéed fresh vegetables to the main karahi.
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. Pour in warm water as needed to achieve desired consistency.
13. Simmer for 2-3 minutes, then remove from heat.
14. Serve hot with naan or rice.