Kadai Vegetables

Original recipe:  https://www.youtube.com/watch?v=UiaVSPKX9_w

Very promising, with a few notes for next time. Took ~ 60 min start to finish, but I think could be sped up.

Here's what we did this time:

Masala:  Combine the following in a small sauce pan.  Toast over medium heat for 2 min.
1 tsp cumin
1 Tbsp coriander
1/2 tsp fennel
1 tsp whole black pepper
4 green cardamom
3-4 whole red dried chilies         [forgot to include these this time]
4 cloves
1 cinnamon stick
1/4 tsp mace (or allspice)            [don't toast this; just add at the end when you grind]

Grind to a course powder in a spice mill.

Pre-cook the vegetables:  Boil to 80% done the following:
1 large potato, 2 medium carrots, a goodly amount of green beans.

I cut the potato and carrot into 0.5 x 0.5 x 1 inch rectangular prisms.  Green beans into 1" lengths.

Boiled potato + carrot for 5 min.  This is probably too long.  Next time 4 min.
Boiled green beans 2 min.  This was about right.

Also chop 1 red bell pepper, prep 1 C frozen green peas.
(We replaced the cauliflower with tofu cubes).

Cook
3-4 Tbsp oil
1/4 tsp aesofatida
1 tsp ginger paste

Saute 1 min.  Then add:

1 C tomato puree
3/4 tsp turmric
2 tsp salt
Add masala
1 tsp Methi (fenugreek powder)

Cook on med-low for 2 min.

Add potato, carrot, beans, red bell pep, 1 C green peas.  Mix well on high flame.  Turn to low and cook for 6 min for flavors to combine.

Add 1/2 C heavy cream at the end.  Cook 1-2 more minutes on low.  Garnish with cilantro.

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Next time:  Don't pre-boil vegetables.  Add 1 C water and boil them in the sauce.  Fewer pots + keeps nutrients better.