Vegetable Massaman Curry

Method

1. Dry roast cardamoms, cinnamon, star anise, cloves, coriander seeds and cumin seeds in non-stick pan on high heat till fragrant. Cool, transfer into a mixer and grind to a fine powder.
2. To make the paste, put red chillies, shallots, garlic, lemongrass, galangal, salt with ¼ cup water to a fine paste.
3. Add the dry spice powder to the ground paste and mix well.
4. Heat 3-4 tsps oil in a deep non-stick pan, add potato cubes and salt and saute for 5 minutes. Add shallots, mix and saute for 2-3 minutes.
5. Add peanuts and curry paste and mix. Add 1-2 tsps water to avoid scorching and saute for 1-2 minutes on high heat.
6. Add pineapple juice, tamarind water and jaggery, mix and cook on low heat for 1-2 minutes.
7. Add French beans, brinjal, zucchini, soy sauce, salt and coconut milk. Mix well, cover and cook for 10 minutes.
8. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks