VEGETABLE TIKKA MASALA

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VEGETABLE TIKKA MASALA

 

 

 

Ingredients:

 

 

 

Plain Yogurt 250 ml.

 

Lemon 1/2 (squeezed to get juice)

 

Ginger root 1 inch. (chopped)

 

Onions 2 (chopped)

 

Garlic cloves 3 (chopped)

 

Turmeric Powder 1-1/2 tsp.

 

Cinnamon powder 1 tsp.

 

Red chili powder 1 tsp.

 

Coriander powder 2 tsp.

 

Butter or clarified butter (ghee) 2 tbsp.

 

Fresh Vegetables (Suggested: Mushrooms, peas, carrots, cauliflower, potato. Can

use other vegetables too) 2 cups

 

Cardamom 20 pods

 

Coriander leaves 1/2 cup

 

Salt and pepper to taste

 

 

 

Method:

 

 

 

1. Combine the yoghurt and chopped ginger, garlic and onions into a blender.

Blend until smooth.

 

2. Add the lemon juice, salt and Pepper. Lightly mix

 

3. Add the spices but stopping before you get to the cardomom pods. Blend all

the spices until nicely mixed

 

4. Add a few of the fresh coriander leaves and again mix until lightly blended.

(At this stage this will smell fantastic)

 

5. Add the butter or clarified butter to a pre-heated slow cooker or large pot.

Melt until the butter or clarified butter starts slightly bubbling. Add blended

ingredients.

 

6. Take the cardomom pods and add to the sauce. Cardomom pods have a sharp taste

and could surprise you with a sudden zingy flavor during the meal. To avoid

that, powder these pods before adding them to the sauce.

 

7. Add the two cups of vegetables and mix lightly.

 

8. Add the rest of the Coriander leaves.

 

9. If cooking in a slow cooker, set to " low " and leave for about 6 hours. If

using the pot to cook, keep on low heat until the mixture bubbles and the

vegetables are to your liking.

 

 

 

 

 

Serve hot with rice and naan bread