How NOT to Cook Vegetable Masala

Lus April 4, 2013 1
How NOT to Cook Vegetable Masala

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Too Many Cooks Spoil the Broth AND the Mood: Vegetable Masala

So what’s with the title you ask? Well I’m usually a big fan of AllRecipes.com. I like to find recipes and try them out for myself. Although an avid cook, I’m not proficient in all cuisines so when I want to try something new, I find it to be a very reliable source for great tasting and easy to make recipes.

Blanching Tomatoes To remove the Skin

Blanching Tomatoes To remove the Skin

Here’s the problem, the Vegetable Masala recipe from this website has this as a direction:

“In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.”

Ummmm…..no, when I’m cooking, I’m sorry, I do NOT use the microwave to heat food or cook it. I find this practice alarming, I’m not a fan of molecule altering food radiation. Sorry. So instead of following Step 2, I decided I would boil all veggies (also known as blanching) and this threw off my whole game and this gets me frustrated so while cooking along side my significant other I became frustrated with this recipe, also combined with my crankyness from not having eaten and then limited space in the kitchen, eventually, two headstrong cooks became two stubborn annoying people and well that never turns out in a positive manner does it? Make a long story short, one of us stormed out of the kitchen, one finished the recipe rather than having all that food going to waste and no one ended up eating…

Removing Skin From Blanched Tomatoes

Removing Skin From Blanched Tomatoes

Note to self: when cooking, don’t be overly hungry, make sure you read a recipe before you start it and most importantly make sure that roles are assigned before hand. Otherwise you’re in for a not so fun surprise.

Chopped Red & Yellow Bell Pepper & Eggplant

Chopped Red & Yellow Bell Pepper & Eggplant

Am I the only one this has happened to? (Leave your replies in the comments section below!)

Canned Beans

Canned Beans

History: Indian cuisine is definitely characterized by the use of a multitude of various spices, herbs and vegetables, there is also sometimes fruits thrown in the mix. Indian cuisine is also influenced by the widespread practice of vegetarianism. As in most cultures and countries, Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it variations can be found from region to region, all of which are reflected in the ethnically-diverse Indian subcontinent.

Chopped Garlic & Ginger

Chopped Garlic & Ginger

Why it’s awesome: Indian cuisine was something I was introduced to early as a non-Indian because of my Indian uncle. I love it particularly because it is a hearty and healthy (apart from the overuse of Ghee) cuisine. I also am a big fan of the various uses of spices and fresh herbs, except cilantro which I find extremely cringe-worthy.

Spices Ready to Go!

Spices Ready to Go!

Ingredients & Portions:

  • 8 small potatoes, peeled and cubed
  • 2 bell peppers
  • 1 can of red beans
  • 1 quart cold water
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seed
  • 1 teaspoon ground cumin
  • 1 onion, finely chopped
  • 2 tomatoes – blanched, peeled and chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 sprig cilantro leaves, for garnis
Boiled & Blanched EggPlant, Yellow & Red Bell Peppers & Potatoes

Boiled & Blanched EggPlant, Yellow & Red Bell Peppers & Potatoes

Servings: This recipe yielded a full wok, I would have preferred to let it all simmer in a pot but I’m sure you could serve 4 to 6 servings easily.

Throw Your Onions In and Cook Until Transluscent

Throw Your Onions In and Cook Until Transluscent

Cook time & Directions:

1. Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
2. In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
2. Boil/blanch your veggies before hand
3. Heat oil in a large skillet over medium heat. Cook mustard seeds powder and cumin; when seeds powdered spices start to bubble, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

Blanched Tomatoes After Your Onions Are Cooked

Blanched Tomatoes After Your Onions Are Cooked

PROPER Directions On How to make Vegetable Tikka Masala:

•    Cook the sauce over low flame till the vegetables are done.
•    Vegetable Tikka Masala is ready to eat.

(Courtesy IndoBase.com)

Nutritional Benefits: Depending on the veggies and amount of butter or oil you use this is a supremely healthy meal. Red and green peppers are high in antioxidants, hot peppers are known to be good for circulation.

The Finished Product! :S Mixed Feelings About This!

The Finished Product! :S Mixed Feelings About This!

    One Comment »

    1. Penny September 9, 2010 at 9:51 am -

      This recipe actually turned out great. My mother who won’t even go near Indian food, enjoyed the spices and vegetables in the recipe. I would do it again.

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