Stuffed Vegetable Curry with Aromatic Spice Mix

Ingredients

• 2 Tbsp Mustard Oil (high smoke point, for tempering and frying)
• 1 tsp Salt (for oil splatter and seasoning)
• 1 tsp Cumin Seeds (tempering)
• 1/2 cup Fresh Coriander Leaves (finely chopped)
• 1/4 tsp Ajwain (Carom Seeds) (adds subtle bitterness)
• 5 pieces Kashmiri Red Chili (whole) (mild color and heat)
• 1 tsp Fenugreek Seeds (adds slight bitterness)
• 1 Tbsp Fennel Seeds (thick) (sweet aromatic note)
• 2 Tbsp Whole Coriander Seeds (for spice blend)
• 1 Tbsp Cumin Seeds (for spice blend)
• 5-6 pieces Cloves (whole, for spice blend)
• 1 Tbsp Black Peppercorns (whole, for spice blend)
• 1 Tbsp Kalonji (Nigella Seeds) (for spice blend)
• 1/2 tsp Asafoetida (Hing) (pinch, for aroma)
• 1.5 Tbsp Kashmiri Red Chili Powder (for spice blend)
• 1.5 Tbsp Yogurt Powder (dry, adds tanginess)
• 1 tsp Chaat Masala (for spice blend)
• 1/2 tsp Turmeric Powder (for spice blend)
• 1 Tbsp Coconut Powder (adds subtle sweetness)
• 1/2 tsp Sugar (balances acidity)
• 1 Tbsp Salt (for spice mix) (enhances flavor)
• 1/2 cup Tomato Puree (smooth, can use fresh blended tomatoes)
• 1 piece Green Chili (finely chopped, optional heat)
• 1/2 tsp Kashmiri Red Chili Powder (for gravy) (adds color)
• 1/2 tsp Turmeric Powder (for gravy)
• 1/2 tsp Coriander Powder
• 1 tsp Kitchen King Masala (or any garam masala blend)
• 1 cup Strained Yogurt (thick, not watery)
• 1 Tbsp Cashew Powder (adds richness)
• 1 Tbsp Fresh Ginger (grated)
• 1 cup Milk (full‑fat for creaminess)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 4 pieces Vegetable for Stuffing (e.g., Bell Peppers, Large Green Beans, Parwal) (washed, dried, slit lengthwise)
• 2 cup Oil for Deep Frying (mustard oil preferred, high smoke point)

Instructions

1. Prepare Aromatic Spice Blend

   Heat 2 Tbsp mustard oil in a heavy‑bottomed pan over medium heat until shimmering. Add 1 tsp salt to cause the oil to splatter, then add 1 tsp cumin seeds, 1/4 tsp ajwain, 5 whole Kashmiri red chilies, 1 tsp fenugreek seeds, 1 Tbsp thick fennel seeds, 2 Tbsp whole coriander seeds, 1 Tbsp cumin seeds, 5‑6 cloves, 1 Tbsp black peppercorns, 1 Tbsp kalonji, and a pinch (½ tsp) asafoetida. Stir continuously for 2 minutes until the spices become fragrant but do not brown.

   Time: PT5M

   Temperature: Medium

2. Cool and Grind the Spices

   Transfer the toasted spices to a plate, spread them out, and let them cool completely (about 3 minutes). Then grind them in a spice grinder or mortar‑pestle together with ½ tsp hing, 1.5 Tbsp Kashmiri red chili powder, 1.5 Tbsp yogurt powder, 1 tsp chaat masala, ½ tsp turmeric, 1 Tbsp coconut powder, ½ tsp sugar, and 1 Tbsp salt until a fine powder forms.

   Time: PT5M

3. Store the Spice Mix

   Spoon the freshly ground spice blend into an airtight container. Label with date; it keeps for up to 2 weeks at room temperature or 1 month in the refrigerator.

   Time: PT2M

4. Prepare the Gravy Base

   In the same pan, add 1 Tbsp mustard oil and heat to medium‑high. Add 2 Tbsp of the prepared spice blend and sauté for 30 seconds. Stir in ½ cup tomato puree, 1 finely chopped green chili, ½ tsp Kashmiri red chili powder, ½ tsp turmeric, ½ tsp coriander powder, 1 tsp Kitchen King Masala, a pinch of salt, and ½ tsp sugar. Cook, stirring, for 8 minutes until the oil begins to separate from the masala.

   Time: PT10M

   Temperature: Medium‑High

5. Enrich the Gravy

   Lower the heat to medium. Whisk in 1 cup strained yogurt, 1 Tbsp cashew powder, 1 Tbsp grated ginger, and 1 cup milk. Stir continuously for 5 minutes until the gravy is smooth, creamy, and slightly thickened.

   Time: PT5M

   Temperature: Medium

6. Prep the Vegetables

   Wash the chosen vegetables (e.g., bell peppers or parwal). Pat dry thoroughly. Make a shallow slit lengthwise on each piece without cutting through completely – this allows the gravy to penetrate.

   Time: PT5M

7. Deep‑Fry the Vegetables

   Heat 2 cup oil in a deep‑frying pan until it reaches the smoking point (≈190°C). Carefully lower the vegetables into the hot oil using a slotted spoon. Fry for 3‑4 minutes until the exterior turns golden‑brown and the interior is tender. Remove and drain on paper towels.

   Time: PT8M

   Temperature: 190°C

8. Combine Vegetables with Gravy

   Add the fried vegetables to the simmering gravy. Gently stir to coat each piece. Cover and cook on low heat for 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: Low

9. Finish and Garnish

   Turn off the heat. Sprinkle 2 Tbsp chopped fresh cilantro over the curry. Let it rest for 2 minutes before serving.

   Time: PT2M

10. Serve

    Serve hot with steamed rice, tandoori roti, or paratha. The dish also pairs well with plain yogurt or a simple cucumber raita.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

20 g

Fat

25 g

Fiber

4 g