South Indian Inspired Sambar Vegetable Curry – Meeta K Wolff

Meeta K Wolff's South Indian Inspired Sambar Vegetable Curry

Meeta K Wolff’s South Indian Inspired Sambar Vegetable Curry

Prep Time: 30 minutes
Total Time: 60 minutes
Serves: 4

2 onions, finely chopped
4 garlic cloves, finely chopped
150g canned tomatoes, coarsely chopped
1 tablespoon tomato puree
1 piece of ginger about 2 cm thick, mashed
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 tablespoon sambar powder
250ml vegetable stock
200g cauliflower, cut into florets
1 large sweet potato, cut into cubes
2 carrots, cut into slices
100g paneer, cubes
150g peas, fresh or frozen
150g chickpeas, canned
150ml coconut milk
2 tablespoons Ghee
Handful of coriander leaves

In a large non-stick pan melt and heat the tablespoon ghee. Add the onions and garlic and sauté until fragrant. Add the spices and cook for a further few minutes making sure the mixture does not begin to burn. Pour in the tomatoes with some of the juice and cook the mixture for approx. 10 minutes on a slow heat till the oils begin to separate. Then add the tomato paste and mix to incorporate till you have a paste-like mixture.

Transfer the cauliflower, sweet potatoes and carrots to the pan pour in just enough of the stock so that the vegetables are covered. Simmer for approx. 15-20 minutes until the vegetables begin to soften, adding more stock if required and according to the consistency preferred.

Add the paneer, peas and chickpeas and mix well. Pour in the coconut milk and heat through. Serve hot with chopped coriander leaves sprinkled on top, steamed basmati rice and sweet and spicy mango chutney.

The consistency of this curry depends on your individual preference. I personally prefer to have a thicker gravy so add just enough stock to keep the vegetables in a good simmer. The coconut milk also adds to the consistency so make sure you go easy with the stock.

You can buy sambar powder at any good Indian or Asian store or use click here for a recipe from the talented Sailaja.

To make paneer – click here

Michael’s wine recommendation – click here

Boschendal 1685 Chardonnay 2013

Boschendal 1685 Chardonnay 2013


Meeta K Wolff

Meeta K Wolff

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.
I now have settled down in Germany, with my two men, Tom my husband and Soeren my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my travelling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website.

October 27th, 2014|Categories: Recipes|Tags: , , |