Recipe by Liwl
I'm in love with Indian food, and this is my favorite recipe for veggie masala.
Top Review by MA Blossom
I didn't have the beans or peas on hand, so substituted cauliflower and broccoli. I used a large can of crushed tomatoes and about two cups of whole grape tomatoes instead of whole canned tomatoes. It turned out to be a flavourful mix of vegetables in spicy tomato sauce. The family enjoyed it served with Spicy Indian Dahl(#63075) and Oriental Cucumber Salad (#26084). I will definitely try this again without substitutions. Thank you ejchristian86 for this new addition to our family favorites.
- 2 potatoes, peeled and cubed
- 1 carrot, chopped
- 10 French style green beans, chopped
- 1 quart cold water
- 1⁄2 cup frozen green pea, thawed
- 1 teaspoon salt
- 1⁄2 teaspoon ground turmeric
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon ground cumin
- 1 onion, finely chopped
- 1 (15 ounce) canpeeled whole tomatoes
- 1 teaspoon garam masala
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- 1 sprig cilantro leaf, for garnish (optional)
Directions See How It's Made
- Place potatoes, carrots and green beans in the cold water.
- Allow to soak while you prepare the rest of the vegetables; drain.
- In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric.
- Cook for 8 minutes.
- Meanwhile, heat oil in a large skillet over medium heat.
- Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent.
- Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes.
- Add the cooked vegetables to the tomato mixture and saute 1 minute.
- Cover and allow to simmer for about 20 minutes or until potatoes are nice and tender.
- Garnish with cilatro and serve.