THE IRON-POT VEGGIE SCORCH

(Our Play on Kadai Vegetable)

THE IRON-POT VEGGIE SCORCH

Ingredients: 1 Carrot (batons), 100g Beans, 100g Cauliflower florets, 1 Green bell pepper (sliced), 1 Red onion (petals), 2 tbsp Oil, 1 tsp Turmeric, 1 tsp Cumin seeds, 1 tsp Garam Masala, 1 tsp Dried Fenugreek leaves (Kasuri Methi)...

Ingredients

  • 1 Carrot (batons)
  • 100g Beans
  • 100g Cauliflower florets
  • 1 Green bell pepper (sliced)
  • 1 Red onion (petals)
  • 2 tbsp Oil
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 tsp Garam Masala
  • 1 tsp Dried Fenugreek leaves (Kasuri Methi)

Cooking Method

  1. The Scorch High-heat stir-fry the peppers and onion petals until the edges are blackened and charred.
  2. The Architect In a fresh pan, sauté the base onions until golden brown.
  3. The Bloom Add dry spices and a 30ml splash of water to create a dark, clinging masala.
  4. The Marriage Toss in the veg and 50ml water; simmer for 5 minutes until the sauce grips the veg.
  5. The Final Flourish Rub dried fenugreek leaves into the pot for a final fresh hit.

Cuisine: Indian

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