Masala Vegetable Stew Recipes

VEGETABLE MASALA

Vegetable Masala image

Masala means a spicy mixture. Vegetable masala is a mixture of vegetables like potatoes, carrots, peas and beans cooked with onions & tomatoes adding spices like garam masala powder, ginger and garlic powder.

Provided by Laxmi Laxman

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

2 potatoes, peeled and cubed
1 carrot, chopped
10 French-style green beans, chopped
1 quart cold water
½ cup frozen green peas, thawed
1 teaspoon salt
½ teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon mustard seed
1 teaspoon ground cumin
1 onion, finely chopped
2 tomatoes - blanched, peeled and chopped
1 teaspoon garam masala
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon chili powder
1 sprig cilantro leaves, for garnish

Steps:

Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 29.8 g, Fat 4.3 g, Fiber 4.6 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 641.3 mg, Sugar 6.2 g

CREAMY CURRY VEGETABLE STEW

Creamy Curry Vegetable Stew image

Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 jars (15 ounces each) korma curry sauce
2 tablespoons curry powder
2 teaspoons garam masala
1-1/2 teaspoons ground mustard
2 pounds red potatoes (about 6 medium), cubed
2 cups small fresh mushrooms
2 cups fresh baby carrots
1-1/2 cups frozen corn, thawed
5 green onions, chopped
2 cups cut fresh asparagus (2-inch pieces)
2 tablespoons water
1-1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
Naan flatbreads or cooked basmati rice, optional

Steps:

In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.

Nutrition Facts : Calories 455 calories, Fat 20g fat (10g saturated fat), Cholesterol 5mg cholesterol, Sodium 495mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 11g fiber), Protein 11g protein.

GRILLED MASALA CHICKEN WITH VEGETABLES

Grilled Masala Chicken with Vegetables image

Make this Indian-inspired chicken dish on the grill--or in the oven--for a flavorful dinner with minimal cleanup.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup olive oil
6 teaspoons garam masala, divided
4 small cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
Reynolds Wrap® Heavy Duty Aluminum Foil
4 (5 ounce) skinless, boneless chicken breast halves
4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
1 medium sweet onion, thinly sliced
½ cup plain yogurt
1 teaspoon Cilantro leaves

Steps:

Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 15.2 g, Cholesterol 84.1 mg, Fat 16.9 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 708.3 mg, Sugar 3.4 g

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