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Mixed Cauliflower, Carrots, and Green Beans in a Wok |
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Serves: 4
Print this Recipe
(Milli-Julli Kadhai Sabzian)
Category: Mixed Vegetables, Vegan
Makes 4 to 6 servings
Kadhai is the Indian term for a round-bottomed wok, and this dish, authentically made in a kadhai, is a north Indian dish generally associated with the flavors of bell peppers and dried fenugreek leaves.
Kadhai vegetables are almost a one-pot meal when served with griddle-fried parantha breads or with a rice pullao (pilaf) and a yogurt raita. They also work well with dals (legumes), chicken and meat curries, and even dry-cooked paneer cheese scrambles (search for "Paneer Cheese Scramble").
1 1/2 to 2 tablespoons Spicy Masala for Wok-Cooked Foods or store-bought
2 cloves fresh garlic (large), peeled
6 to 8 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili peppers, such as serrano, stemmed
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
3 tablespoons peanut oil
2 small onions, cut in half lengthwise and thinly sliced
3 to 4 cups mixed fresh vegetables, such as cauliflower, potatoes, carrots, green beans and peas, cut into 1/2-inch pieces
1 teaspoon salt, or to taste
1 large tomato, coarsely chopped
2 cups mixed yellow orange, red and green bell peppers, cut into 1/2-inch pieces
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon Chaat Masala
1. Prepare the kadhai masala. Then, in a food processor or a blender, process together the garlic, ginger, and green chili peppers until fine. Add the coriander, cumin, cayenne pepper, and turmeric, and process again to make a smooth paste, adding 1 to 2 tablespoons water, if needed.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the onions and cook, stirring, about 3 minutes. Add the garlic and spice paste, and cook about 2 minutes.
3. Add all the vegetables (except the bell peppers and tomato) and the salt, and cook, stirring, until the vegetables start to turn golden, 4 to 6 minutes. Add the tomato, stir 1 minute, and add the bell peppers and kadhai masala. Cover the pan, reduce the heat to medium, and cook until the vegetables are tender, 5 to 7 minutes. Mix in the cilantro, transfer to a serving dish, sprinkle the chaat masala on top, and serve.
VARIATION: As a shortcut, use mixed frozen vegetables. The tomatoes and bell peppers (if included) should still be added after the other vegetables.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Mixed Cauliflower, Carrots, and Green Beans in a Wok comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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