Vibrant Vegetable Delight
This quick and easy vegetarian treat is very apetizing with its vibrant colors and texture. Served over white rice makes it very satisfying and healthy lunch or supper.
Ingredients
- ¼ cup olive oil
- 2 tablespoon unsalted butter
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- ¼ teaspoon nigella seeds
- ¼ teaspoon asafetida
- 1 small onion, finely diced
- 1 large Idaho potato, cut in 1-inch cubes
- 2 medium carrots, peeled and cut in discs
- ½ cup good quality frozedn corn
- ½ cup frozen green peas
- ½ red bell pepper, cut into large dice
- 1 cup vegetable broth, or water
- 1 teaspoon Fenugreek (dried methi leave)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- ½ teaspoon corn starch dissolved in ¼ cup water for slurry
Instructions
- Heat oil and butter in a skillet and add cumin seeds, mustard seeds, nigella seed and continue to fry for a minute or until mustard seeds pop. Sprinkle asafetida and mix well.
- Add onion, potatoes and carrots and fry on medium heat until potatoes are partially done.
- Add corn, peas, red bell peppers, and ½ cup broth or water. Bring it back to a boil.
- Add methi (fenugreek leaves), salt, black pepper, and lemon juice.
- Let it cook on medium high heat until oil start to separate, stir-fry for a few minutes.
- Add the remaining ½ cup water and bring it back to a simmer.
- Add cornstarch slurry, mix well and continue to cook just to get a thick sauce. Must season to taste. Right amount of salt is important.
- Remove and serve with white rice.