Here’s another British Indian restaurant essential ingredient for you
I’ve been meaning to write out all the essential ingredients for British Indian restaurant style cooking for some time. There are so many different ways to prepare your food so that your curries are second to none. Using the freshest ingredients and these recipes, you will achieve that great Indian takeaway flavour. In fact, it could be one heck of a lot better.
Yesterday I showed you my simple British Indian restaurant (BIR) style fried onions for use in rice and some curries. Today I would like to show you my mixed vegetable recipe. This is prepared in many different restaurant kitchens and the recipes are usually quite similar.
Mixed vegetables are used often to give vegetarian curry and side dishes a nice boost. Add them to cooked potatoes for a delicious bombay aloo curry or spoon some into other fresh vegetables such as aubergines, carrots and okra to create veggie curries quickly and easily.
I’d like to stress again how important it is to use the freshest ingredients you can find. I purchase my vegetables from a local farm shop and yes there is a big difference in the end result!
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- 2 tablespoons vegetable oil or ghee
- 1 head of cabbage - finely chopped
- 2 large onions - finely chopped
- 3 cloves garlic - finely sliced
- 1 inch ginger - finely sliced into matchsticks
- 3 green chilli peppers - finely chopped (optional)
- 15 - 25 green beans - cut into inch pieces
- 1 large carrot - peeled and cut into small cubes
- 1 tablespoon garam masala
- A pinch of turmeric
- Heat the oil/ghee in a large wok or saucepan.
- Add the cabbage and onions and stir to coat with the oil.
- Fry for about ten minutes until translucent but still quite crisp.
- Toss in the garlic and ginger along with the chopped chilli peppers if using.
- Fry for a further couple of minutes and then add the cut green beans and the carrot.
- Stir the vegetable mixture while adding the garam masala an turmeric.
- The mixed vegetables are ready when the green beans are cooked through but still a tad crisp.
- Season with salt and pepper and pour into a bowl to cool to use in other dishes or serve immediately.