Goan Mixed Vegetable Curry

Instructions

1. 1

   Prepare the Goan Masala Paste

   • In a dry pan over low-medium heat, add coriander seeds, cumin seeds, and black peppercorns. Roast for 2-3 minutes until they become fragrant and slightly darker.
   • Add the dried red chilies and roast for another 30-45 seconds until they puff up slightly. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely.
   • In a high-speed blender or grinder, combine the cooled roasted spices, fresh grated coconut, turmeric powder, garlic, ginger, and tamarind paste.
   • Add about 1/2 cup of water and grind to a very smooth, thick paste. Scrape down the sides as needed and add a splash more water only if necessary to facilitate grinding. Set aside.
2. 2

   Sauté Aromatics and Cook the Masala

   • Heat coconut oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it becomes soft, translucent, and starts to turn golden at the edges.
   • Add the prepared masala paste to the pot. Stir continuously and cook for 7-9 minutes on medium-low heat. The paste will thicken, darken in color, and you'll see oil separating from the masala.