Veg Masala

This veg masala is an alternative to the okra masala. You can pretty much put in any vegetable you like, although root veg tends to work well for the density - if you by the principle that this is a stew with different spices, then you’re good to go

VEGETABLES I USED

> Potatoes
> Aubergines
> Brocolli
> Green beans
> Spinach
> Can of chickpeas (not a vegetable but ya know what I mean)

---

YOU’LL NEED:

> Vegetables as above
> Ginger
> 2 x medium Red onion finely chopped
> 1x can of chopped tomatoes
> 10g or a 2 teaspoons of tomato paste
> Cumin Seeds
> 1 x green chilli or chilli powder
> 5 x cloves of garlic, adjust according to your taste - I love them so I tend to put a whole garlic in
> Turmeric
> Garam masala

---

Step 1

Chop all your veg prior to starting

mince the garlic and ginger into a paste

I like my shortcuts so I use a mini grinder like a mini food processor
Otherwise crush and chop finely so its like a paste or use a mortar and pestle

STEP 2

Heat a tablespoon of oil

When hot, put the cumin seeds in until they begin to splutter

Add the chopped onions and sauté until very browned (the browning adds an umami depth of flavour)

Add the ginger and garlic paste and keep cooking till aroma is released - about one minute

step 3

Add the can of tomatoes

Then spice with:

> half teaspoon of chilli powder
> quarter teaspoon of turmeric
> 1 teaspoon garam masala

Sauté until the mixture becomes thick like a runny paste

STEP 4

Add the potatoes and chickpeas or any other dense root vegetable or pulses you are using

Aubergines are an exception to the density rule because they tend to absorb flavour well, so add them in too

Cover and cook until the veg is tender

STEP 5

You can actually finish here and serve!

If you’re following my example then move on to Step 6

Step 6

Add the greens, cover and turn off when the greens go a bright green (I like mine to be a little crunchy)

SERVE WITH RICE OR NAAN

Enjoy!

---