This recipe is very close to our Chef Nehal’s heart. It was one of the first things he learnt to make in a kitchen, way back when he was a teenager. Chef used to wait tables at a restaurant in Bandra & this was one of the first dishes made by him. The king of comfort food to & no one can be sad after a bowl of good khowsuey.
According to the Chef: “I recently upgraded my cookware with the Stahl Artisan hybrid series which is a dream to cook with, both the products shown in the video are just perfect for every Indian house hold and perform way better than any non stick cookware I have ever used. They are made with triply stainless steel and much safe and healthier option to cook with.”
Ingredients:
For the paste
1 small bunch Coriander
1 medium roughly chopped onions
15-20 garlic cloves
2 inch piece sliced ginger
2 inch pieces lemon grass
3-4 tbsp Veg Oil
2 1/2 tbsp turmeric Powder
For the curry
3 tbsp oil
2 chopped chillies (red or green)
4-5 curry leaves
200 gm tofu cubes
1/2 cup carrots
1/2 cup corn
1/2 cup broccoli
1/2 cup mushrooms
1 cup water
Salt & pepper to taste
2 1/2 cup coconut milk
1 cup water
1 sachet veg seasoning cube
1 1/2 tsp sugar
For the condiments
Boiled noodles
Steamed rice
Chopped spring onions
Fried onions
Fried garlic
Lemon wedges
Bean sprouts
Method:
Take all the ingredients for the paste in a mixer, add water and grind to a paste
Next heat oil in a Kadia and fry the curry leaves and chillies, the. Add the paste and cook for 5 min on medium heat.
Next add the veggies and water and bring to a boil, season with salt and pepper and cover and cook the veggies for 5 mins till tender.
Now add the coconut milk and reduce it till slightly thick, finish with a veg seasoning cubes and serve hot with condiments of choice.