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Vegetable Masala with Turmeric Tomato Sauce

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Makes 4-6 servings 1x

Time 45 minutes

Units Scale

Ingredients

  • 6 tablespoons good-quality vegetable oil
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon ground turmeric, or 2 tablespoons chopped fresh
  • One 28-ounce can diced tomatoes, or 3 cups chopped fresh
  • 1 pound green beans, rinsed, trimmed, and chopped into 1/2-inch pieces
  • Salt and pepper
  • 3/4 pound all-purpose potatoes (like Yukon Gold), peeled and grated
  • 1 red onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped fresh mint
  • 1 fresh red chile (like Thai or Fresno), seeded if you like and minced
  • Toasted poppadum (optional)

Instructions

  1. Put 1 tablespoon oil in a medium saucepan over medium-high heat. When it’s hot, add the ginger (and the fresh turmeric, if using) and cook, stirring frequently, until it’s golden, 3 to 5 minutes. Add the dried turmeric (if using) and cook and stir until fragrant, less than a minute. Add the tomatoes, stir, and bring the mixture to a boil. Reduce the heat so the sauce bubbles steadily, cover, and cook, stirring once in a while, until the tomatoes break down and the ginger softens, about 15 minutes.
  2. Put 1 tablespoon of the oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat.  When it’s hot, add the beans, sprinkle with salt and pepper, and stir to coat with the oil. When they start to sizzle, add 1/4 cup water to the pan and cook, tossing occasionally, until the water evaporates and the beans are crisp-tender, 3 to 5 minutes. Transfer them to a large bowl.
  3. Return the skillet to medium-high heat. When it’s dry and hot, add 2 tablespoons oil, swirl, then add the potatoes. Cook, tossing occasionally with a spatula, until the potatoes are lightly browned and tender but not mushy, 10 to 15 minutes. Transfer to the bowl with the beans but don’t stir.
  4. Put the remaining 2 tablespoons oil in the skillet and return to medium heat. When it’s hot, add the onion and cook, stirring frequently, until it’s soft and a little caramelized, 5 to 10 minutes. Add the cumin, fennel seeds, cinnamon, cardamom, cloves, and nutmeg; sprinkle with salt and pepper. Cook, stirring until the spices are fragrant, just a minute or 2.
  5. Pour the spiced onion over the potato mixture and toss with 2 forks to combine. Taste and adjust the seasoning. (If you’d like the vegetables steaming hot, return them to the skillet and cook over low heat for a few minutes.) Serve the potato mixture nestled into some tomato sauce, garnish with the  pistachios, mint, and chile, and have some poppadum on the side if you like.

— Recipe from Dinner for Everyone