Sunday, 11 March 2012

Quick Subji, mixed vegetable entrée


Quick Subji, mixed vegetable entrée
There are people who won’t cook vegetables unless they can torch them with withering heat for hours on end.  They believe it makes the veg healthier, somehow.  Wrong, wrong, wrong.  If you’re in a hurry, and want a healthy meal, try this:
The Masala
For this one, I used a package labelled “Achar Gosht Masala”, which means it’s meant for a lamb or goat dish that has masala and lemon stuffed chillies floating in the gravy.  Sounds delish, but sorry, no time for that today!  (I like this masala because it has a few whole spices, which create a nice blast of flavour when you least expect it).
Use 2 tablespoons, more if you like it really hot. 
The Vegetables
1 tablespoon mustard oil
1 teaspoon dark mustard seed
1 teaspoon cumin seed
1 red onion, diced
1 inch fresh ginger, julienned
3 fresh garlic cloves, chopped
1 Anaheim pepper, chopped
4 kale leaves, stalks removed and chopped
¼ red cabbage, thinly sliced and chopped
4 cauliflower florets, chopped
¼ cup shredded unsweetened coconut
1 sweet red pepper, chopped
½ cup frozen paneer
¼ cup frozen peas
2 tiny limes, juiced
It should take about fifteen minutes to get your vegetables sliced.  Once that’s done, put the heat onto high under a large non-stick pan.  In another pot, get rice started; then return to the hot pan and add the mustard oil.  When you think it’s hot, add a few mustard seeds.  When they sizzle, add the rest, then add the cumin.  These should sizzle for a few moments only.  Stir in the chopped onion and ginger, turning the heat down to medium.  Cook until the onions start to look transparent, and have browned a little.  Add the garlic and chilli, and after a couple of minutes, add the masala and stir gently, cooking for another minute or two.  Add the kale, stir, cook for about five minutes.  Add the cabbage and cook for another two or three minutes.  Then add the cauliflower and let go for another two or three minutes.  There’s no need to overcook these vegetables!  You want to keep them as fresh and colourful as possible.   Stir in the shredded coconut, then add the red pepper and paneer, and let cook for about three minutes, or until the paneer is heated through.  Add the frozen peas, stirring them in.  These just need to thaw and get hot.  As soon as they are hot, remove the pan from heat, and pour the lime juice over everything, stirring to coat each morsel.
Your rice should be finished cooking by now.  Serve over the rice, and feel wonderful about this excellent, healthy meal that hasn’t been boiled into submission for hours on end.  Because of the vibrant colours in this recipe, you’re also serving lots of super healthy anthocyanins, which will improve your appearance and your health.  Relax and enjoy!
If you come across any other amazing packaged masalas, please let us know in the comments section below.

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