Indian Stir Fry

Indian Stir Fry


Chef - Marut Sikka
Serves - 5
Time - 25 Minutes to prepare
Ingredients

1 Tbsp mustard oil

3 tsp garlic paste

1 large onion, chopped

1 cup tomato puree

1 tsp cumin seed powder

1 tsp turmeric powder

2 tsp red chili powder

1 Tbsp coriander powder

Salt, to taste

1 cup baby corns

8-9 button mushrooms

1/2 red pepper

1/2 yellow pepper

1 canned artichoke, chopped

3 Tbsp coriander seeds

3 Tbsp peppercorn seeds

2 Tbsp fresh coriander leaves, chopped
Method

Cut the baby corn diagonally. Remove the stem of the mushrooms and chop into quarters. Deseed the red and yellow peppers and dice them. Cut the artichokes.

Preparation:

To blanch the vegetables, bring the water to a boil. Put the baby corn in, do not cook too much and then remove to rinse under cold water. Repeat with mushrooms and peppers. As the canned artichokes are pre-cooked, they need not be blanched.

Add the peppercorn and coriander seeds to a pan. Roast to get the right color and aroma. Ground in a mortar pestle. Keep aside.


For the main dish:

Heat mustard oil in a pan, add garlic and caramelize till it is golden brown.

Then add onions. Cook till golden in color.

Add the tomato puree, cumin powder, turmeric powder, red chilli powder, coriander powder and salt to taste. Cook till the tomatoes leave oil on sides.

Gently add the blanched vegetables, 2 tablespoons of the fresh ground peppercorn-coriander seeds and fresh coriander leaves.