Tuesday, May 1, 2012

Global Cuisine: SABZI MOLEE Mixed Vegetable Curry (India)

I am nearing my last couple of semesters in Culinary School at St Louis Community College - Forest Park campus and have been in some good classes with great instructors.  A couple of weeks ago in Global Cuisine, we had some Blog worthy recipes that I felt needed shared.

(I did not cook this dish but thought it good enough to share on here and to bring home 3# of it.)

 ·         SABZI MOLEE Mixed Vegetable Curry (India)

Mixed Vegetable Curry

Yield: 8 portions


2 tbsp. vegetable oil
2 tbsp. butter (change this to Earth Balance Buttery Spread and it is Vegan)
1/2 tsp. black mustard seeds (optional)
3 garlic cloves, minced or pressed
1 tsp. cinnamon
1/2 tsp. ground cardamom
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander seeds
1 1/2 tsp. ground fennel seeds
1 tsp. turmeric
2 tsp. fresh ginger root, grated
1/2 tsp. cayenne
1 tsp. salt
2 c. chopped onions
3 med. carrots
3 c. cubed potatoes (white, sweet or redskin)
1 med. head cauliflower, cut into florets
3/4 c. water
2 med. tomatoes, diced
2 c. green beans or peas


1. Melt butter and oil in skillet or wok. Add mustard seeds and heat until they begin to pop. Add
remaining spices and cook on low heat for a few minutes to enhance the flavors. Be careful
not to burn them. Add chopped onions and sauté until translucent.

2. Add carrots and cook several minutes. Add potatoes and cook a few minutes more. Add
cauliflower and stir well to coat all vegetables. Add the water, cover the pan, and simmer 20
minutes, stirring occasionally. When potatoes are tender, add the tomatoes and peas or green

Simmer, covered 10 more minutes.

Serve on long grain brown or white rice.

Garnish with yogurt, cashew halves or raisins. Enjoy!

Sabzi Molee (India)
Mixed Vegetable Curry

·         SABZI MOLEE Mixed Vegetable Curry (India)

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