Description
A flavorful vegan Indian stir-fry featuring tender artichoke hearts in a deliciously spicy onion-tomato masala sauce.
Ingredients
Units
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- 2 tbsp neutral cooking oil
- 1 tsp cumin seeds
- 1/4 tsp asafetida
- 1 medium red onion, thinly sliced
- salt, as needed
- 1 tbsp ginger-garlic paste (see Notes)
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp garam masala
- 1 tbsp tomato paste
- 1 large tomato, thinly sliced
- 1/2 cup water
- 1 lb frozen artichoke hearts, thawed (see FAQs & Notes + Variations)
- 1/2 cup frozen green peas, thawed
- 4-5 sprigs of cilantro/coriander leaves, for garnish
Instructions
- Heat the oil in a skillet over medium high heat and when it starts shimmering, add in cumin seeds and the asafetida.
- When the seeds sizzle and the asafetida starts frothing, add in the onion slices.
- Sprinkle some salt to help the onion soften and sauté till the onion turns light brown.
- Add in the ginger-garlic paste and stir to combine.
- After stirring for a couple of mins, add in all the spices and sauté for 30 seconds so that the spices bloom.
- Stir in the tomato paste and the tomato slices and continue sautéing for 4-5 mins till the oil separates out.
- Add in the water and stir to combine.
- Stir in the thawed artichoke hearts along with thawed green peas and season with salt.
- Cook uncovered till most of the moisture is absorbed, about 5-7 minutes. Turn the heat off.
- Garnish with chopped cilantro and serve hot with side of rotis or naan.