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Aye, Bhau! Goan Veg Caldine – A Taste of Paradise in Every Bowl!

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Chef Curry Do’pyaza

Aye, Bhau! Goan Veg Caldine – A Taste of Paradise in Every Bowl!

Namaste and good tidings to all my food-loving friends! Chef Curry Do’pyaza here, ready to whisk you away on a culinary journey to the sun-kissed shores of Goa!

For my Goan brothers and sisters reading this, a warm Sashtikaras to you all! This dish is as much a part of your heritage as the vibrant colours of Carnival.

Today, we’re diving deep into a dish that’s close to my heart: Goan Vegetable Caldine. This creamy, dreamy curry is like a warm hug on a breezy evening. It’s a staple during festive times like Christmas, Easter, and even those cozy monsoon months when all you crave is comfort food.

A Little Story Behind the Flavour

Caldine is a beautiful example of the fusion cuisine that Goa is famous for. It’s believed to have Portuguese influences, with the use of coconut milk and spices blending seamlessly with local Goan ingredients. Think of it as a culinary love story between East and West, resulting in a dish that’s both exotic and familiar.

Get Ready to Cook!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

What You’ll Need (Ingredients):

  • Vegetables (Sabzi):
    • 1 cup Potatoes (Aloo), cubed
    • 1 cup Carrots (Gajar), diced
    • 1 cup Green Beans (Falli), cut into 1-inch pieces
    • 1/2 cup Cauliflower (Phool Gobi), florets
    • 1/2 cup Green Peas (Matar)
    • 1/2 cup Capsicum (Shimla Mirch), diced (optional)
  • For the Caldine Paste:
    • 1 large Onion (Pyaaz), roughly chopped
    • 4-5 Green Chillies (Hari Mirch), adjust to your spice level
    • 1 inch Ginger (Adrak), peeled and chopped
    • 6-7 cloves Garlic (Lahsun), peeled
    • 1 teaspoon Cumin Seeds (Jeera)
    • 1 teaspoon Coriander Seeds (Dhaniya)
    • 1/2 teaspoon Turmeric Powder (Haldi)
    • 6-8 Cashews (Kaju)
    • 1/2 cup Fresh Coriander Leaves (Hara Dhaniya)
  • Other Essentials:
    • 2 cups Coconut Milk (Nariyal ka Doodh) – thick, creamy goodness!
    • 2 tablespoons Vegetable Oil (Tel)
    • Salt (Namak) to taste
    • 1 tablespoon Lemon Juice (Nimbu ka Ras)
    • Few Curry Leaves (Kadi Patta)

Let’s Get Cooking!

  1. Making the Magic Paste: In a blender, combine the onion, green chilies, ginger, garlic, cumin seeds, coriander seeds, turmeric powder, cashews, and coriander leaves. Add a splash of water and blend into a smooth, vibrant green paste. This is the heart and soul of our Caldine!

  2. Sauté the Aromatics: Heat the oil in a large pot or kadhai over medium heat. Add the curry leaves and let them sizzle for a few seconds, releasing their fragrant aroma.

  3. Cook the Paste: Add the Caldine paste to the pot and sauté for 5-7 minutes, stirring frequently, until the raw smell disappears and the paste turns a shade darker. Be careful not to burn it!

  4. Introduce the Vegetables: Add all the chopped vegetables to the pot and mix well with the paste. Cook for 5 minutes, stirring occasionally, so that the vegetables are coated evenly.

  5. Pour in the Creamy Goodness: Pour in the coconut milk and add salt to taste. Bring the mixture to a gentle simmer, then reduce the heat and cook for 15-20 minutes, or until the vegetables are tender but still hold their shape. Stir occasionally to prevent sticking.

  6. Finishing Touch: Stir in the lemon juice for a touch of tanginess. Taste and adjust the seasoning if needed.

  7. Serve with Love: Ladle the Goan Vegetable Caldine into bowls and serve hot.

Chef Curry’s Top Tips:

  • Spice it Up (or Down): Adjust the number of green chilies according to your spice preference.
  • Fresh is Best: Use fresh coconut milk for the richest flavour. If using canned, opt for full-fat coconut milk.
  • Vegetable Variations: Feel free to add other vegetables like mushrooms, spinach, or eggplant.
  • Cashew Creaminess: Cashews add a lovely richness and creaminess to the curry. Don’t skip them!

Caldine Your Way: Cooking Method Options

  • Gas Stove: The classic method! Follow the steps above for a delicious result.
  • Induction Stove: Works just as well as a gas stove. Adjust the heat settings accordingly.
  • Pressure Cooker: For a quicker version, pressure cook the vegetables with the paste and coconut milk for 2-3 whistles. Release the pressure naturally before opening.
  • Slow Cooker/Crockpot: Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Microwave: Not recommended as the ideal method, but you can microwave the vegetables with a little water until slightly tender, then add the paste and coconut milk and microwave for a few more minutes. Keep checking to avoid overcooking.
  • Oven/Air Fryer: Not suitable for this particular recipe.

A Bowlful of Goodness (Nutritional Information – Approximate):

(Per serving, may vary depending on ingredients and portion size)

  • Calories: 250-300
  • Fat: 15-20g
  • Carbohydrates: 20-25g
  • Protein: 5-7g

(This is an approximate estimate and should not be considered a substitute for professional nutritional advice.)

Serving Suggestions:

  • Serve hot with steamed rice (Chawal) or crusty bread.
  • Garnish with fresh coriander leaves for a pop of colour.
  • A side of papadums adds a nice crunch.
  • Enjoy it as a light and flavorful lunch or dinner.

Your Turn to Cook!

So there you have it, folks! A simple yet incredibly flavorful Goan Vegetable Caldine recipe that’s sure to impress your family and friends. Go ahead, try this recipe at home and share the joy of good food with your loved ones.