Veg Matka

Ingredients:

• OIL 4-5 TBSP
• CUMIN SEEDS 1 TSP
• ONION 6-7 MEDIUM SIZE (SLICED)
• GINGER 1 TBSP (CHOPPED)
• GARLIC 2 TBSP (CHOPPED)
• GREEN CHILLI 2-3 NOS. (CHOPPED)
• CORIANDER STALK 1 TBSP
• POWDERED SPICES
• TURMERIC POWDER 1/4 TSP
• SPICY RED CHILLI POWDER 1 TBSP
• KASHMIRI RED CHILLI POWDER 1.5 TBSP
• CUMIN POWDER 1 TBSP
• CORIANDER POWDER 1 TBSP
• GARAM MASALA 1 TSP
• HOT WATER AS REQUIRED
• TOMATO 4-5 (CHOPPED)
• SALT TO TASTE

Method:

1. Set a handi over high flame & once it gets hot add the oil & let it heat well.
2. Once the oil gets hot add the cumin seeds & onions, stir well & cook over medium high flame until the onions turn golden brown.
3. Further add the ginger, garlic, green chillies & coriander stalks, stir & cook over high flame for 1-2 minutes.
4. Once you have cooked the ginger & garlic for 1-2 minutes, lower the flame & add all the powdered spices & add hot water immediately to prevent the spices from burning, now cook the masala until the oil separates.
5. Further add the chopped tomatoes, salt & stir well, now cover & cook the gravy for 10-12 minutes until the tomatoes get cooked completely & get mushy, make sure to open the lid & keep stirring at regular intervals, if the gravy becomes too dry, add hot water & continue to cook it further.
6. After cooking for 10-12 minutes switch off the flame & cool down the gravy completely, once the gravy has cooled down add it into a mixer grinder jar & grind it into a fine puree.
7. Your base gravy for veg matka is ready.

Final gravy

Ingredients:

• OIL AS REQUIRED
• ONION 2 MEDIUM SIZED (CHOPPED)
• GARLIC 1 TBSP (CHOPPED)
• GINGER 1 TSP (CHOPPED)
• GREEN CHILLI 2-3 (SLIT)
• KASHMIRI RED CHILLI POWDER 1 TBSP
• BABYCORN 1/3 CUP (BLANCHED)
• FRENCH BEANS 1/3 CUP
• CARROT 1/3 CUP (DICED)
• GREEN PEAS 1/3 CUP
• CAULIFLOWER 1/3 CUP (BOILED)
• SALT TO TASTE
• ONION 1 MEDIUM SIZED (PETALS)
• CAPSICUM 1MEDIUM SIZED (DICED)
• FRESH CREAM 2 TBSP
• BUTTER 1 TBSP
• GARAM MASALA A PINCH
• KASURI METHI A PINCH
• GINGER 1 INCH (JULIENNE)
• FRESH CORIANDER AS REQUIRED (CHOPPED)

Method:

1. For the final gravy I have used an earthen pot, you can also use a normal handi.
2. Add the oil in the earthen pot & coat its surface well, heat the oil well. If you are using a handi then heat the handi well & then add the oil.
3. Once the oil gets hot add the onion, garlic, ginger & green chilli, stir well & cook until the onions turn translucent.
4. Once the onions turn translucent, add the kashmiri red chilli powder & the base gravy, stir well & cook over medium flame for 10 minutes.
5. Then set a separate pan over high flame & heat it nicely, once the pan gets hot add the oil & let the oil get hot as well.
6. Once the oil gets hot add the babycorn, french beans & toss over high flame for 2-3 minutes, further add carrot & the remaining vegetables, salt to taste & toss all the vegetables over high flame for 1-2 minutes & then add them into the gravy.
7. Further heat a teaspoon of oil in the same pan & add the onion petals & capsicum, toss them over high flame for a minute & add them to the gravy as well.
8. Now mix everything well in the handi & add fresh cream, butter, garam masala & the remaining ingredients & stir well, then taste & adjust the salt accordingly.
9. At this stage you can give the gravy a smoky flavour, to do that burn a few pieces of charcoal over direct flame & place them in a small bowl, then place the bowl in the handi & pour a few teaspoons of ghee over it & cover the handi, let the gravy smoke for 2-3 minutes & then remove the lid, this step is completely optional.
10. Finally, spinkle a small handful of freshly chopped coriander & your veg matka is ready.