SHAHI VEGETABLES VEGGIES IN CREAMY MASALA TOMATO SAUCE

• servings: SERVES 4
• total time: TOTAL TIME: 30 minutes,

Ingredients

VEGETABLES

1 cup chopped green or red bell peppers

1 cup fresh or frozen green peas (5 ounces)

1 cup trimmed and roughly chopped green beans (4 ounces)

1 cup 2-inch pieces peeled carrots (about 2 medium

1 cup ½-inch cubed Yukon Gold potatoes (about 1 medium) or quartered baby potatoes (about 5 baby potatoes)

½/ teaspoon sea salt

SAUCE

1½ tablespoons avocado oil

1 teaspoon cumin seeds

1 teaspoon grated fresh ginger

1 teaspoon finely chopped hot Indian or Thai green chile

2 bay leaves

1 small cinnamon stick

½ tablespoon garam masala

2½ teaspoons sea salt

1/2 teaspoon ground coriander

½ leaspoon ground Kashmiri red chile or chile powder

¼ teaspoon asafoetida

¼ teaspoon ground cardamom

¼ teaspoon ground turmeric

1 tablespoon sambal oelek (optional)

1 14-ounce can crushed tomatoes

½ cup cashews, soaked in hot water for 30 minutes

Directions

MAKE THE VEGETABLES: In a large skillet, bring ½ cup water to a simmer over medium heat. Reduce the heat to medium-low and add the bell peppers, peas, green beans, carrots, potatoes, and salt. Cover and simmer, stirring frequently, until the vegetables are tender, about 8 minutes. If the pan gets too dry before then, add a splash more water. Remove the pan from the heat and set aside.

MAKE THE SAUCE: In a large skillet, heat the avocado oil over medium heat. Add the cumin seeds and cook, stirring, until they pop, about 1 minute. Add the ginger, green chile, and bay leaves and cook, stirring, for 30 seconds until aromatic. Reduce the heat to low and add the cinnamon stick, garam masala, 1 teaspoon of the salt, the coriander, Kashmiri chile, asafoetido, cardamom, turmeric, and sambal (if using) and cook, stirring constantly, until the spices release their oils and fragrance, about 1 minute. Remove the pan from the heat and set aside.

In a high-powered blender, combine the tomatoes, soaked cashews, the remaining 1½ teaspoons sall, and ½ cup water and blend until smooth. Add the sauce to the spice mixture in the pan and return to medium heat. Cook, stirring, until the flavors have melded, 2 to 3 minutes.

Add the cooked vegetables to the sauce and toss to combine. Reduce the heat to low and cook, stirring occasionally, until the vegetables have soaked up some of the sauce and the flavors have married, about 5 minutes.