Tuesday, August 24, 2010

Melange of Vegetables in a flavoured curry sauce

This is one more of the Recipes from the Taj, this time by Chef C J Richard at Patio, Taj Coromandel, Chennai
Unfortunately the recipe in the book seems to have been written in a hurry. There is no mention of what vegetables he used and even the proportion of the tomato sauce and cream is not very clear


The gravy is an aromatic thick tomato creamy one with a curry powder (no, not that bottled one sold as an Indian spice) that has been made from scratch...the combination of flavours is very aromatic and after a few trials with the quantities of various ingredients, I have settled on this adaptation..

From the picture in the book, I figured he has used brocolli, asparagus, red capsicum and mushrooms - I didnt have any of these at home, so stuck to the regular cauliflower, carrots and capsicum...

The first time I made this, I used tomato ketchup like they mentioned in the recipe. I wasnt too happy with the result. The next time I pureed the tomatoes and it was much nicer.

This goes really well with steamed rice

Sending this to Divya's Show me your curry Event

What you need

1 onion, chopped
3 cloves garlic, minced
2 tbsp curry powder (recipe follows)
1/2 cup tomato puree (from about 3 medium sized toatoes)
1/2 cup fresh cream
2 tbsp olive oil
2 green capsicums
2 carrots
1 cup of cauliflower florets

For the curry powder
1/2 tbsp fenugreek seeds
1/2 tbsp mustard seeds
5 tbsp coriander seeds
1 tbsp turmeric powder
2 tbsp pepper corns
2 tbsp red chilli powder
2 tbsp cumin seeds
1/2 cup cleaned and dried curry leaves

What you do with it

For the curry powder
Roast fenugreek, mustard, coriander seeds, peppercorns and cumin seeds
Mix the turmeric powder, chilli powder and curry leaves and grind to a smooth powder
Do not add any water
You can store this powder in an airtight container in a cool dry place for about a month

Saute the onions and garlic in olive oil
Add 2 tbsps curry powder and saute for a few minutes
Add the cauliflower, carrot and capsicum and saute for 3-4 mins
Add the tomato puree and the cream and mix well and cook till the vegetables are done
Serve with hot steamed rice

Other Recipes from the Taj
Kombdicha Rassa
Lasooni Palak


Miri said...

Tomato Sauce in a Taj recipe? really? tsk tsk - am sure your recipe is much better!! Love the curry powder recipe though!


Usha said...

Loved this curry, looks yum ! I am sure the made from scratch curry powder added a fabulous flavor to it!

About your question on the oat sago dosai, I haven't tried it with quick oats just rolled oats. But I don't see why you cannot use quick oats, just soak the quick oats separately for 30 mins to an hour and grind along with all the other grains. Should work, please let me know how it turns out...

Anonymous said...

It looks yummy yummy!!! :-))

Nithya said...

This is a fantastic healthy package for sure :) yummy :)

Love your clicks too dear. Especially Bisi bele bhath is awesome :)

Parita said...

Wow this curry looks so rich and creamy...bookmarked! About your question on soaking the syrup in orange juice, yes u can but try using cranberry if you get, the main reason for using cranberry is that the juice is very sour so when soak the spices in them, it gives taste of wine :) But if you dont get cranberry you can definately go ahead with orange

Unknown said...


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Visit me when time permits...




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