View this post on Instagram
Servings: 4
| 800g of frozen mixed veg or…. |
| 400g potato, peeled and diced |
| 200g green beans, chopped |
| 200g carrot, diced |
| 2 tbsp cooking oil |
| 1 onion, finely chopped |
| 1 tablespoon of ginger, finely chopped |
| 3 garlic cloves, chopped |
| 1 green chilli, chopped |
| 2 tomatoes, chopped |
| 1 teaspoon mustard seeds (use cumin seeds as a substitute) |
| 1 teaspoon Mandala king masala |
| 1 teaspoon Mandala garam masala |
| Bunch of fresh coriander leaves, chopped |
Prepare:
| Peel, chop and cut your potatoes, tomatoes, onions, garlic, ginger, carrots, green beans and green chilli as described in the ingredients list and set aside. |
Cook:
| In a non-stick pan, add the oil and fry the mustard seeds until they start to sizzle. If you don’t have mustard seeds, then use cumin seeds as a substitute. |
| Add the onions and fry for 5 minutes on a medium heat until they turn brown at the edges. |
| Add the garlic, ginger and green chilli and fry for 2 minutes. |
| Add the Mandala king masala and fry for 30 seconds. If the mixture starts to stick add a splash of water. |
| Add the chopped tomatoes and another splash of water and fry for 2 minutes or until the oil is separating and all the water has evaporated away. |
| Add the potatoes, carrots, green beans and stir fry on a medium heat for about 10-15 minutes or until the potatoes have softened. You can also add a splash of water and simmer with the lid on the pan to help soften the veggies. |
| Once the potatoes and carrots are soft and tender, add the Mandala garam masala and continue to cook for 2-3 minutes. |
Garnish:
| Garnish with a squeeze of fresh lime juice, and fresh coriander leaves. Serve with Indian bread or rice. |
