Vegetable Paprika in cumin and orange sauce

Interesting and long name isn't it? There are so many fresh vegetables available that I have dedicated my self to make a new dish daily. I tasted the cumin and orange sauce some time back. Obviously I liked it so had to give it a shot at home.

The sweet tangy orange juice blends perfectly well with the earthy cumin flavors. For fillers I used tomato gravy primarily to lend some body mass to the gravy. Fortunately the tomatoes were just about ripe, not too sweet nor too sour, so they did what they were meant to be doing in the sauce. I think you can also use corn flour slurry or butterbean paste. Well, for you all to try.

We had it with spaghetti . Plain rice, noodles, herbed rice etc can also be teamed up.

1 cup cauliflower florets
1/2 cup broccoli florets
1/2 cup baby corn chopped in small roundels
1/2 cup red/green/yellow capsicum
1 tspn ginger garlic paste
2 tomatoes pureed
1 tspn cumin roasted and powdered
1/2 cup fresh orange juice
1 tspn orange zest
1 tspn red chilli flakes
salt to taste
oil to cook
1) Boil the cauliflower, baby corn, florets until they are slightly soft  about 5-10 min. Run them under tap water to stop the cooking process.
2) In a wok, heat some oil, add the ginger garlic paste and tomatoe puree and saute until they are well cooked.
3)Add all the chopped vegetables and saute for 5-8 min.
4)Add the chilly flakes, salt and cumin powder and saute it until you smell the cumin flavor (add a pinch more of cumin for stronger aroma).
5) Wash the edges with the orange juice to bring the vegetables together. Add more water if it appears to be dry.
6)Top with orange zest and serve


Cumin orange sauce sounds interesting...Nice recipe.

Herbs & Flowers: Spring Onions

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