Ingredients with Measurements:
- 2 cups mixed vegetables (carrots, beans, cauliflower, and peas)
- 1 cup fresh coriander leaves
- 1 cup fresh mint leaves
- 1 onion, chopped
- 6 garlic cloves, chopped
- 1-inch ginger, chopped
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp lemon juice
- 2 tbsp oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Wash and chop the mixed vegetables into small pieces.
2. In a blender or food processor, blend together coriander leaves, mint leaves, onion, garlic, ginger, green chilies, cumin seeds, coriander seeds, black pepper, turmeric powder, garam masala, salt, and lemon juice to make a smooth paste.
3. Heat oil in a pan and add the vegetable pieces. Stir-fry for 5-7 minutes until they are slightly cooked.
4. Add the blended paste to the pan and mix well with the vegetables.
5. Cover the pan and cook for 10-15 minutes on medium heat until the vegetables are fully cooked and the masala is well blended.
6. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- Mixed vegetables can be substituted with any other vegetables of your choice.
- Green chilies can be substituted with red chilies or chili powder.
- Lemon juice can be substituted with vinegar.
Variations:
- Non-vegetarian version can be made by adding chicken or fish to the recipe.
- Paneer (Indian cottage cheese) can be added for a vegetarian version.
- Coconut milk can be added for a creamy version.
Tips and tricks:
- Use fresh coriander and mint leaves for best results.
- Adjust the spice level according to your taste.
- Do not overcook the vegetables, as they will become mushy.
Storage instructions:
Store the leftover vegetable cafreal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetable cafreal in a pan on medium heat until heated through.
Presentation ideas:
Serve the vegetable cafreal in a bowl or on a plate with rice or bread.
Garnishes:
Garnish with fresh coriander leaves and lemon wedges.
Pairings:
Pair with rice or bread.
Suggested side dishes:
Serve with raita (yogurt dip) or salad.
Troubleshooting advice:
- If the masala is too thick, add a little water to thin it out.
- If the vegetables are not fully cooked, cook for a few more minutes until tender.
Food safety advice:
- Wash the vegetables thoroughly before cooking.
- Store the leftover vegetable cafreal in the refrigerator to prevent spoilage.
Food history:
Cafreal is a spicy chicken or fish dish that originated in Goa, India. This vegetarian version is a popular variation of the traditional recipe.
Flavor profiles:
The vegetable cafreal has a spicy and tangy flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve hot with rice or bread.
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Region: Indian