MALAI MIXED VEGETABLE CURRY
Delisious curry, eay to cook, a good vegetarian dish. However should you want to add some chicken to the recipe, it still works well, and, saves having to cook a separate second dish. You can sub the cream for yoghurt, and use any vegetable of your chosing.
Provided by Brian Holley
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat the oil in a pot. Add the red chillies, cloves, cardamom, cinnamon stickand the bay leaves. Cook till the bay leaves turn golden brown.
- Add the onion and cook for 2 mins, reduce heat and add the garlic and ginger, fry for 4 minutes.
- Add all of the vegetables, sprinkle with the chilli powder, add the corriander powder, cummin powder and turmeric. Stir well to incorporate the spices.
- Add 1/2 cup of water, mix cover pot and cook for 15 mins, do not let the pot dry out. Add water if the pot becomes too dry.
- Add the tomato paste and salt. Reduce heat to low and cook covered till veg is tender.
- Stir in the cream and garam masala. Recover the pot and remove from the heat, allow to stand for 2 mins before serving. Garnish with the fresh chopped coriander.
- Serve with plain boiled rice.
PRAWN MALAI CURRY
This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.
Provided by Niloufer
Categories World Cuisine Recipes Asian Bangladeshi
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
- Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
- Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
- Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
- As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 13.8 g, Cholesterol 175.3 mg, Fat 21.4 g, Fiber 4 g, Protein 25.1 g, SaturatedFat 12.5 g, Sodium 70.6 mg, Sugar 3.1 g
MALAI KOFTA CURRY
Make and share this Malai Kofta Curry recipe from Food.com.
Provided by webcontacts
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Boil the potatoes, cool, peel and grate them. Grate paneer.
- Wash all green chillies, deseed and chop them fine.
- Peel onions, cut them into halves and boil with a cup of water for ten minutes.
- Drain excess water, cool onions and grind them into a smooth paste.
- Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
- Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
- Deep fry in hot oil until slightly coloured. Drain and keep aside.
- Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
- Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
- Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
- Mix mawa in two cups of water and add to the gravy.
- Bring it to a boil and simmer for ten minutes on a slow flame.
- Stir occasionally.
- Stir in fresh cram and garam masala powder.
- Place warm koftas in a serving dish and pour hot gravy on top and serve.
Nutrition Facts : Calories 509.5, Fat 23.4, SaturatedFat 8.8, Cholesterol 45.6, Sodium 155.6, Carbohydrate 68.3, Fiber 8.7, Sugar 15.3, Protein 11.5
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