Vegetable Massaman Curry

About Vegetable Massaman Curry

Ingredients

• Medium potatoes, peeled, cubed and soaked in water 4
• Shallots, peeled 8
• French beans, chopped ¼ cup
• Small brinjal, cubed and soaked in water 1
• Small zucchini, cubed 1
• Peanuts, roasted ¼ cup
• Green cardamoms, peeled 5
• Cinnamon (dachini) 2 one-inch sticks
• Star anise (chakriphool) 2
• Cloves 5
• Coriander seeds 5 tsps
• Cumin seeds 1½ tsps
• Oil 3 to 4 tsps
• Pineapple juice 1 cup
• Tamarind water 2 tbsps
• Jaggery (gur), grated 2 tbsps
• Soy sauce 2 tbsps
• Salt to taste
• Coconut milk 500 ml
• Paste
• Dried red chillies 10 to 12
• Shallots, peeled 1 cup
• Garlic cloves 10 to 12
• Lemongrass stalks, finely chopped 1 cup
• Galangal, finely chopped 3 tbsps
• Salt 1 tsp

How to Make Vegetable Massaman Curry (Stepwise Photos)

Method

1. Dry roast cardamoms, cinnamon, star anise, cloves, coriander seeds and cumin seeds in non-stick pan on high heat till fragrant. Cool, transfer into a mixer and grind to a fine powder. To make the paste, put red chillies, shallots, garlic, lemongrass, galangal, salt with ¼ cup water to a fine paste. Add the dry spice powder to the ground paste and mix well. Heat 3-4 tsps oil in a deep non-stick pan, add potato cubes and salt and saute for 5 minutes. Add shallots, mix and saute for 2-3 minutes. Add peanuts and curry paste and mix. Add 1-2 tsps water to avoid scorching and saute for 1-2 minutes on high heat. Add pineapple juice, tamarind water and jaggery, mix and cook on low heat for 1-2 minutes. Add French beans, brinjal, zucchini, soy sauce, salt and coconut milk. Mix well, cover and cook for 10 minutes. Transfer into a serving bowl and serve hot.
2. Add the dry spice powder to the ground paste and mix well.
3. Heat 3-4 tsps oil in a deep non-stick pan, add potato cubes and salt and saute for 5 minutes. Add shallots, mix and saute for 2-3 minutes.
4. Add peanuts and curry paste and mix. Add 1-2 tsps water to avoid scorching and saute for 1-2 minutes on high heat.
5. Add pineapple juice, tamarind water and jaggery, mix and cook on low heat for 1-2 minutes.
6. Add French beans, brinjal, zucchini, soy sauce, salt and coconut milk. Mix well, cover and cook for 10 minutes.
7. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps