Mix Vegetable cooked in Coconut Milk

HE is a big fan of Punjabi curries and I just do not like that typical taste of spices in onion and tomato gravy. So I thought to use generous quantity of fresh veggies and coconut milk to lower down the spiciness of the curry. I made this first time for guests and they loved it. You can keep the same gravy and try out different veggies.

Serves 6

Preparation Time: 30 Minute

Cooking Time: 30 Minute

Ingredients

Cut veggies,

2 cup cauliflower

1 cup beans

1 cup corn

½ cup green pepper

½ cup peas

2.5 cup thinly sliced onions

2 tsp oil

Whole garam masala (A baly leaf, 2 pc cardamom, 1” cinnamon stick, 2-3 pc clove, 8-10 whole black pepper)

1 tsp cumin seeds

½ tsp green chili paste

½ tsp ginger paste

¼ tsp turmeric powder

½ tsp kitchen king masala

1 tsp red chili powder

1 tsp dhaniya powder

½ cup coconut milk

2 cup tomato sauce

1 small can evaporated milk (5 oz)

Salt

Coriander leaves for garnishing

Note: quantity of sliced onions should be half of all veggies.

Procedure

1. Steam green beans in microwave and keep them aside

2. Heat oil in skillet, add whole garam masala, cumin seeds, sliced onions, ginger and chili paste

3. When onions turn golden brown, add kitchen king, salt, turmeric powder, red chili powder and dhaniya powder

4. Stir it for a while and add all the veggies

5. Cook them covered on low flame and preferably without adding water

6. When veggies are almost cooked, add tomato sauce, coconut milk and evaporated milk

7. Mix well and bring it to boil uncovered, stirring occasionally

8. Turn off the heat and garnish with coriander leaves