Garam Masala Vegetable Medley

                                                    - India


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Serves 4 to 6


What is Garam Masala? Garam Masala, like curry, is not a spice unto itself, but a blend of spices.  Garam Masala is a seasoning that is perfect for people who always thought they would enjoy curry if it wasn’t quite so in your face.  It has the complexity of flavor of a good curry, without the harshness that some people fine a bit off-putting.  It gives this Medley of vegetables a rich and satisfying quality without adding fat.  The bit of milk used in the sauce will do little to damage your health or your waist line.  Vegans can substitute soy or almond milk.  You may either steam or blanch the vegetables to be used.  Steaming is of course easier, however steamed vegetables don’t keep their color well. Blanching vegetables will leave them crisp and delectable and they will retain their bright color.


1/4 small head of cabbage, shredded

2 to 3 spears per person of broccoli raab

1 small head of cauliflower, separated into small flowerets

The equivalent of about 1/2 a carrot per person, cut into 2-inch julienne

1 small sweet potato *, cut into 1/2-inch dice


1 or 2 tablespoons of olive oil

1 yellow onion, cut into eight

4 to 6 cloves of garlic, sliced thinly

1 or 2 small zucchini, cut into 1/4-inch thick rounds


Roasted red pepper, cut into strips


1 tablespoon butter

1 tablespoon Garam Masala, or to taste

1 tablespoon all-purpose flour

1 cup milk

Fresh ground black pepper to taste


1/4 cup finely chopped fresh parsley or cilantro


Prepare all vegetables, steam or blanch and set aside.  Keep the cabbage separate from the other vegetables.  If blanching, do each vegetable separately.  Heat the olive oil in a heavy skillet and gently sauté the onion and garlic until golden.  Add the zucchini and continue to sauté until the zucchini is just soft.  Do not overcook.  Set aside with the other vegetables. 


Wipe the skillet and melt the butter, Garam Masala and flour together.  Add the milk and whisk over a moderate heat until well thickened, about two minutes.  It should be the texture of thick cream.  Add Pepper to taste.  Return all vegetables, including the roasted pepper but not the cabbage to the skillet and toss gently in the sauce.  Cook only until hot through.  Add the parsley or cilantro and toss gently.  Place the cabbage on a serving plate and arrange the other vegetables over it.  Pour any sauce that remains in the pan over all and serve hot.  Lentils or steamed rice make a nice accompaniment.  You may also wish to accompany with a dish of plain yogurt into which you have stirred finely minced fresh garlic and dill weed.

* You want the dark, reddish ones not the pale yellowish ones.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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