Vegetables in Smoky Tomato Sauce Indian Recipe

Vegetables In Smoky Tomato Sauce Indian Recipe

Ingredients

• adust all spices to taste
• 2 1/2 cups small cauliflower florets
• 1 cup chopped or thinly sliced carrots
• 1/2 cup chopped green beans or broccoli
• 3 teaspoons safflower or other neutral oil, divided
• 3/4 cup sliced red onion
• 1 red bell pepper, sliced
• 1/8 teaspoon salt
• 1/2 teaspoon liquid smoke or 1/4 teaspoon chipotle pepper flakes
• 1/2 teaspoon chipotle pepper powder or flakes
• 1/2 teaspoon cumin seeds
• 1 (1-inch) knob of ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon hot paprika or smoked paprika
• 3 large tomatoes, chopped (2 1/2 cups) or fireroasted canned tomatoes
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 cup fresh or frozen green peas, thawed if frozen
• 1/2 teaspoon apple cider vinegar
• 3/4 to 1 teaspoon salt or to taste (use less salt if using salted chickpeas)
• 1 teaspoon dried fenugreek leaves (optional)
• 1/4 cup water
• 2 tablespoons chopped cilantro, for garnish

Method

1. Bring a pot of 2 or more quarts of water to a boil
2. Blanch the cauliflower, carrot, and green beans in the boiling water for 5 to 6 minutes.
3. Strain the veggies and set aside.
4. Heat 2 teaspoons of oil in a large skillet over medium-high heat
5. Add the onion and cook for 4 minutes, stirring frequently
6. Add bell peppers and salt, and cook, stirring, until the onions and peppers start to brown on the edges, 5 to 7 minutes.
7. Stir in the liquid smoke and chipotle pepper flakes.
8. Remove the onions and peppers from the pan and set aside.
9. In the same pan over medium-high heat, add 1 teaspoon oil
10. When the oil is hot, add the cumin seeds and cook until fragrant, 30 seconds
11. Add the ginger and garlic and cook for 1 minute
12. Add the ground coriander, garam masala, and paprika and cook for 1 minute
13. Add the tomatoes, and cook until saucy, about 7 minutes, stirring occasionally.
14. Mash the larger tomato pieces.
15. Add the chickpeas and peas, and mix well.
16. Cover and cook until the chickpeas are tender, about 7 minutes.
17. Add the vinegar, salt, and fenugreek leaves.
18. Add the blanched veggies, golden onions, and peppers from Step 2, and the water and stir to coat.
19. Cover and cook until the sauce comes to a boil, 3 to 4 minutes
20. Taste and adjust the salt and spices, if needed
21. Serve hot garnished with cilantro

Full List of Sauce Recipes
Full List of Vegetables Recipes