Vegetable curry with a roasted masala

For this masala I used Helen’s chicken sukha masala (dry ingredients only) please follow the method of roasting and grinding which which you can find at http://www.pottypadre.com/chicken-sukka-or-kori-sukka/
I make and store this masala for about 60 days. Also use any left over vegetables to cook this dish but a combination of hardy and softer vegetables go well. Avoid capsicum at all cost in this dish.

Coconut -1/2
Ground masala -3 heaped tablespoons
Ginger and garlic paste – one teaspoon
Onions – 2
Mushrooms – 200 grams
Potatoes – 2
Carrots – 1
Peas – a handful
Cauliflower – 250 grams

Grind the coconut in a blender with water to a fine paste. Heat oil and brown the finely chopped onions onions. Add ginger and garlic paste and stir well. Add the ground masala and the coconut paste and mix well. Add water enough for a curry. When the curry reaches boiling point drop to simmer and cook the vegetables according to how hardy it is. I dropped the potatoes in first and after it was half cooked I added the cauliflower followed by the mushrooms and peas.
Garnish with fresh coriander.

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