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[Intro music]
Assalaamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.
Pay attention! This is complicated!
So, there I am in Cyprus in a Chinese restaurant wearing salwar kameez
and I'm exchanging the odd word of Urdu with Tarik
who is the Punjabi owner
and suddenly Tarik says to me,
"Would you like me to cook you a special Indian meal?"
Well, I can't resist a good Indian.
Dish after fabulous dish kept coming out of the kitchen
but among them was a vegetable curry and he reminded me how much fun with a few veggies and spices.
I've got some potatoes, a few bits of cauliflower. Guess who's having Cauliflower Cheese tomorrow night?
A couple of green chillies, an onion, a turnip, a couple of carrots, and half a cup of peas.
Here I've got something a French call "coulis" which is really purée tomatoes.
Another word is "passata" or you can use tomato juice.
There's 200 ml there.
I've got a teaspoon of garlic and ginger paste. I've got a mixture of spices here.
The details of which appear now.
First thing I have to do is peel the potatoes, carrots, turnip and onion.
I've peeled and chopped the potatoes, the turnip and the carrots,
and I've also chopped the cauliflower. What I'm gonna do is blanch these in boiling salted water
for just 5 minutes.
When 5 minutes are up, I'll just drain them and put them to one side.
In the pan, I've got a couple of tablespoons of oil, or you can use ghee,
and I'm gonna fry the onions which I've chopped.
While we're waiting for the onions, we'll make a little paste out of our spices.
Put them into a bowl
with just a little bit of water
and mix it into a stiff-ish paste.
How super.
I'm going to add in garlic and ginger.
Spice paste.
Leave it to cook on a low heat for 5 minutes.
If it sticks to the bottom of the pan, just scrape it off with your spatula.
OK.
Now I'm gonna add in the tomato purée
or ??? or passata or coulis or whatever you want to call it
The peas
and vegetables.
Mix this all around.
Finally, I'm gonna add a 150 ml of water
which in typical Titli style is gonna evaporate as it cooks.
Bring this to the boil
and let it simmer, very gently, for about
15 minutes.
For the last 5 minutes of cooking, add in the chillies which I've chopped
and season well with salt.
After 15 minutes, check your vegetables and see if they're cooked.
These aren't quite tender. The potatoes are still a bit crispy.
What I'm gonna add in is a little spot of water
and let it cook for another 5 minutes.
Test again.
Yeah, that's fine.
Veggies are nicely cooked.
I'll serve it up!
Delicious Vegetable Curry.
You can either serve it as a main course with rice or naan or roti
or as a side dish with another curry.
As I'm leaving the restaurant, feeling like a beached whale,
I promised Tarik I would give him some free advertising on my next video.
So, here it is...
Eat at Tarik's Chinese restaurant in Catalkoy
where you'll get the best Indian meal in town!
Join me next time in Titli's Busy Kitchen with me Titli Nihaan.
Until next time... Khuda hafiz.