Malai Mixed Vegetable Curry Food

MALAYSIAN-STYLED VEGETABLE CURRY

Steps:

• In a 1 ½-quart saucepan, heat 1 cup of the oil to 350°F. Fry the eggplant sticks, in small batches, for about 1 to 2 minutes or until the skin turns slightly darker. Using a pair of tongs, transfer to paper towels to drain.
• Fill another saucepan with water and bring to a boil. Blanch the okra for 1 minute. Drain and set aside.
• Make the chile paste: Place the jalapeños, shallot, garlic, lemongrass, galangal, and 2 tablespoons of oil in a food processor. Blend into a fine paste. (Alternatively, you can also use a mortar and pestle to pound the ingredients.)
• Heat a 5-quart Dutch oven over medium-low heat, add the remaining 2 tablespoons of oil, then sauté the chile paste, stirring often, until the chile turns a darker shade of red, 20 to 30 minutes. Add more oil if the pan starts to look dry along the way.
• Add the cumin, coriander, and turmeric, and continue to sauté for a few more seconds until fragrant.
• Add the vegetable stock, tofu puffs, pandan knots, and bring it to a boil. Cover the pot with a lid and simmer for 10 minutes over medium-low heat.
• After 10 minutes, uncover the pot. While the broth is simmering, add the cabbage, tomatoes, eggplant, lime leaves, and curry leaves. Use the back of the spatula to immerse the vegetables in the broth if needed.
• Season with palm sugar, salt, and mushrooms seasoning. Taste and adjust the seasoning if needed.
• Once the cabbage is as crisp-tender as you like, add the okra and coconut milk, then simmer for another 2 to 3 minutes.
• Swirl in the lime juice, taste, and adjust the seasoning if needed. Remove the pandan leaves before serving.

MIXED VEGETABLE CURRY

Steps:

• Heat the oil in a pan on medium level till it is hot.
• Add the green cardamoms, cloves and cinnamon.
• Fry for a few seconds.
• Now add the green chilli (es), ginger and the sliced onions.
• Saute on medium heat for 3 minute (s) or till the onions are transparent and soft.
• Add the mixed vegetables, curry leaves, salt and water.
• Cover and cook on low heat for 20 minutes or till the vegetables are cooked.
• Add the peppercorns and the coconut milk.
• Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute (s).

MALAI MIXED VEGETABLE CURRY

Steps:

• Heat the oil in a pot. Add the red chillies, cloves, cardamom, cinnamon stickand the bay leaves. Cook till the bay leaves turn golden brown.
• Add the onion and cook for 2 mins, reduce heat and add the garlic and ginger, fry for 4 minutes.
• Add all of the vegetables, sprinkle with the chilli powder, add the corriander powder, cummin powder and turmeric. Stir well to incorporate the spices.
• Add 1/2 cup of water, mix cover pot and cook for 15 mins, do not let the pot dry out. Add water if the pot becomes too dry.
• Add the tomato paste and salt. Reduce heat to low and cook covered till veg is tender.
• Stir in the cream and garam masala. Recover the pot and remove from the heat, allow to stand for 2 mins before serving. Garnish with the fresh chopped coriander.
• Serve with plain boiled rice.

WHITE MIXED VEGETABLE CURRY

Steps:

• Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
• After 10 minutes add coconut milk and reduce the heat.
• Cook till you achieve desired consistency.
• Best with steamed rice or Indian rotis.

VEGETABLE CURRY

Steps:

• Heat the oil in a large pan or wok and saute the onion, mustard seeds, ginger and garlic for 30 seconds.
• Reduce heat and add chilli, turmeric, ground coriander, curry powder and leaves.
• Saute for 1-2 minutes.
• Add vegetables, toasted cashews and mix well.
• Add coconut milk and stock, simmer covered until vegetables are just tender, about 30 minutes.
• (Extra water may be required to cover vegetables).
• Season prior to serving.
• Garnish with fresh coriander and basil sprigs and extra toasted cashews.
• Serve with steamed rice and pappadums.

MIXED VEGETABLE CURRY IN COCONUT GRAVY

Steps:

• Finely dice the carrots.
• Peel and dice the potatoes.
• Put the carrots and potatoes in a medium-size saucepan with 1 teaspoon salt.
• Add water just to cover. Don't add too much water now, just enough to cook the vegetables. You can always add more water as needed.
• Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook 7 minutes.
• Meanwhile, take out 1/4 cup unsweetened coconut. I usually use frozen and defrost it in the microwave.
• Roughly chop two jalapeno chilies.
• Put the coconut and chilies in a spice grinder and puree. If necessary add 1-2 teaspoons of water.
• Add the coconut mixture to the boiling potatoes in the saucepan.
• After the potatoes have cooked for 7 minutes, add 1 cup frozen green beans, 1/4 cup frozen lima beans. and 1 teaspoon ground coriander or ground cumin.
• Stir to blend, adding a bit more water if needed.
• Cook another 5 minutes.
• Add the frozen peas and cook 2 more minutes.
• Check the vegetables. If the vegetables are tender and the consistency of the gravy is not too thick or too thin, you may turn off the heat.
• If you have a curry that is too runny, you may need to mix 2-4 teaspoons of chickpea flour with a little water and add to the curry to thicken it up.
• Once the curry is ready, in a small frying pan put the oil, mustard seeds and (split white) urad dal. Heat over high heat until the mustard seeds are popping and the dal (lentil) is light brown.
• Quickly stir the curry leaves into the hot oil with the mustard seeds, then add everything to the vegetables in the saucepan.
• You may substitute and use different vegetables if desired.