Spring Vegetables (Mor Kuzambhu)
Source: Arun Gupta, DOSA
Recipe Type: Soups | Seasons: Spring
This recipe, featuring ingredients from McGinnis Ranch, was demonstrated for CUESA’s Market to Table program on June 2, 2018.
½ cup rice bran oil
1 tablespoon mustard seeds
½ teaspoon fenugreek seeds
1 teaspoon cumin seeds
2 tablespoons curry leaves
2 medium onions, thinly sliced
2 tablespoons turmeric powder
About 1 teaspoon chile powder (adjust to taste depending on how spicy you want the dish)
2 tablespoons of ginger and garlic paste, puréed together in a food processor with a splash of water
1 Thai chile, seeds removed and chopped
Water, as needed
4 cups coconut milk
1 cup whole milk yogurt
1 cup paneer, cubed
Kosher salt, to taste
2 cups spring peas, shucked
1 cup thinly sliced carrots
To prepare the curry: Heat the oil in a heavy bottom saucepan over medium heat until shimmering. Add mustard seeds—they should pop and begin to sizzle. Let sizzle for 10 seconds and then add fenugreek, cumin, and curry leaves, and continue to cook until spices are fragrant and begin to brown. Add onions and continue to cook until they start to soften, about 1 minute. Add turmeric and chili powder and stir for about another minute, until you can smell the spices and they start to look dry. Add ginger/garlic paste and Thai chile. At this point the bottom of the pot should not be dry. If it is, add a splash of water so nothing sticks to the bottom of the pot and burns. Add coconut milk and bring to a gentle simmer, making sure not to boil. Whisk in yogurt and add paneer cubes, continuing to stir gently and making sure not to boil.
Add spring vegetables and cook to desired doneness, seasoning with salt to taste.