Mixed Vegetable Masala Recipes

Steps:

• 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.
• 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. Garnish with cilantro leaves.

Steps:

• 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.

Steps:

• Pulse ginger and garlic in a blender or food processor until they are both finely chopped. Add the tomatoes with the juice and the cayenne pepper. Pulse together until combined but don't let it turn into a puree. Set aside.
• Heat oil in a nonstick pan or large skillet over medium heat. Add onion and bell pepper. Cook, stirring frequently, until softened. About 10 minutes. Stir in potatoes, carrots, garam masala, and chili powder. Cover and cook over medium-low heat for 10 minutes. Stir occasionally to keep from sticking.
• Add cauliflower tomato mixture, and 1/2 cup water. Simmer for 20 minutes uncovered.
• Remove from heat, stir in coconut milk, and season with pepper.

Steps:

• Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
• Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
• Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.