Vegetables in Spiced Cream Sauce
Mixed vegetables in a spiced cream sauce with flavors of warm Indian spices. It’s an easy recipe easily customizable by using any seasonal vegetables that get a flavor boost from an easy tandoori cream sauce.
Servings: 6
Ingredients
- 3 tablespoon olive oil divided 2 and 1 tbsp
- 1 tablespoon ginger garlic green chili paste green chilies optional exclude if making for kids
VEGGIES see notes
- ½ cup baby bella or white mushrooms wiped clean and quartered
- 1 cup zucchini and/or yellow squash cubed
- ½ cup canned baby corn rinsed and sliced in half, see notes
- ½ cup mixed bell peppers cubed
- ⅓ cup frozen mixed veggies if desired
- ½ cup broccoli separated into small florets
Other Ingredients
- 1 teaspoon chili flakes
- 2 tablespoon butter I used salted
- 2 tablespoon whole wheat flour
- 2 cups milk
SPICES see notes
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon dry mango powder amchur
- ½ teaspoon pink Himalayan salt
- 1 teaspoon dried kasoori methi
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- Salt and black pepper to taste
- ½ teaspoon garam masala
- 4-6 sprigs cilantro chopped for garnish
Instructions
- Set a heavy bottomed pan on high heat and add 1 tablespoon olive oil to it. Add the quartered mushrooms to it along with a pinch of salt and saute for 2-3 minutes until the mushrooms are browned and have lost their moisture. Remove the mushrooms from the pan and set aside.
- Add remaining 1 tablespoon olive oil into it & let the oil heat well. Once the oil is hot add in the ginger garlic green chilli paste (see notes) & cook over high flame briefly, about a minute or until the raw smell of ginger garlic goes away.
- Now add zucchini & yellow squash, toss over high flame for a minute & then add in the mushrooms and remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.
- Your tossed veggies are ready, remove from the pan and set them aside
For the sauce
- In the same pan, add butter and remaining 1 tablespoon olive oil. Once the butter melts, add in the flour, whisk well & cook over low flame until the flour smells slightly toasted and changes color to a deeper golden brown.
- Now add the milk in three batches while whisking it continuously and making sure there are no lumps. You will notice that the sauce will turn smooth and thicken.
- Once the sauce becomes smooth, add all the powdered spices & stir well, continue to cook the sauce over medium flame for 2-3 minutes before adding the veggies.
- Add the veggies, stir well & cook for 1-2 minutes. Give the dish a taste check and adjust salt and black pepper to your liking.
- Finish with chopped cilantro and serve with spinach rice or bread of your choice.
Notes
Use veggies of your choice or whatever is in season. The veggies have to stay crunchy and retain a bite so choose accordingly. You can also use frozen mixed vegetables.
If you cannot find baby corn, you can use fresh or frozen corn kernels.
You can use store bought tandoori masala instead of all the different spices to bring out the flavor. You will need garam masala, kasoori methi, salt and pepper in addition to the tandoori masala.
You can skip the green chilies in the ginger garlic green chili paste if you don't want to make this dish spicy.