Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 2 tablespoons of chopped garlic
- 1 teaspoon of ground coriander
- 2 teaspoons of ground turmeric
- 2 teaspoons of ground cumin
- 1 teaspoon of garam masala
- 1 teaspoon of chili powder
- 2 cups of diced potatoes
- 1/2 cup of frozen green peas
- 1/2 cup of diced carrots
- 1/2 cup of diced bell peppers
- 1/2 cup of diced onions
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the cumin and mustard seeds and cook for 1 minute, stirring constantly.
3. Add the garlic and cook for 1 minute, stirring constantly.
4. Add the coriander, turmeric, cumin, garam masala, and chili powder and cook for 1 minute, stirring constantly.
5. Add the potatoes, green peas, carrots, bell peppers, onions, and tomatoes and cook for 5 minutes, stirring occasionally.
6. Add the cilantro, mint, salt, and pepper and cook for 2 minutes, stirring occasionally.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 220
Fat: 10g
Carbohydrates: 28g
Protein: 5g
Substitutions for Ingredients:
- Vegetable oil: Canola oil, olive oil, or coconut oil
- Mustard seeds: Mustard powder
- Garlic: Garlic powder
- Ground coriander: Ground cardamom
- Ground turmeric: Ground ginger
- Ground cumin: Ground fennel
- Garam masala: Curry powder
- Chili powder: Cayenne pepper
- Potatoes: Sweet potatoes
- Green peas: Edamame
- Carrots: Parsnips
- Bell peppers: Zucchini
- Onions: Shallots
- Tomatoes: Tomato paste
Variations:
- Add 1/2 cup of diced tofu for a vegetarian version.
- Add 1/2 cup of cooked chicken for a non-vegetarian version.
Tips and Tricks:
- Make sure to stir the spices constantly to prevent them from burning.
- To make the dish spicier, add more chili powder.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve with steamed basmati rice or naan bread.
Garnishes:
Garnish with chopped fresh cilantro and a squeeze of fresh lemon juice.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer such as a lager.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Cucumber raita
Troubleshooting Advice:
- If the dish is too spicy, add a dollop of plain yogurt.
- If the dish is too dry, add a splash of water or vegetable broth.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before using.
- Cook the dish thoroughly before serving.
Food History:
Chikkolee masala is a traditional Indian dish that originated in the state of Kerala. It is a spicy dish that is typically served with rice or bread.
Flavor Profiles:
This dish has a spicy, savory flavor with a hint of sweetness from the vegetables.
Serving Suggestions:
Serve with steamed basmati rice or naan bread.
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Region: Indian