Vegetable Malai
A good recipe to make when using up excess vegetables - serve with rice and a dollop of mango chutney.
Preparation time: 15-20 minutes Quantity: Makes 3 - 4 portions Cooking time: 20 minutes
Ingredients
375g - 400g fresh vegetables, small diced
(or 1 bag frozen vegetables -defrosted)
½ teaspoon salt and turmeric
3 tablespoon oil
½ inch grated ginger
½ teaspoon cornflower
½ teaspoon each of, ground fenugreek, chilli powder, turmeric (or 1 tablespoon of curry paste)
1 teaspoon sugar
125g/ 4 oz cream of coconut
½ pint/ 150 ml of water
1 teaspoon garam masala
slices of green chilli (optional)
60-70 ml double/whipping cream (optional)
Method
- Rub vegetables with salt and turmeric and leave aside
- In a pan fry ginger and cornflower ,then add the vegetables and fenugreek, chilli powder, turmeric (curry paste) and sugar
- Cook out for 2-3 minute then add coconut and water
- Bring to the boil, simmer for 7-8 minutes or until the vegetables are cooked (add a little extra water if needed)
- Finish of with cream (op)
- Serve with a sprinkle of garam masala and slices of green chilli