Navrattan subzi

1 servings

Ingredients

Quantity Ingredient
50 grams Raw unsalted cashews
4 tablespoons Sunflower or vegetable oil
4 Green cardamom pods; bruised
1 5 cm piece cinnamon stick
2 mediums Onions; halved then finely
; sliced
2 teaspoons Grated or pureed fresh ginger
1 Green chilli; seeded and chopped
1 teaspoon Ground coriander
½ teaspoon Chilli powder
½ teaspoon Ground turmeric
175 grams Potatoes; peeled and cut into
; 5cm cubes
125 grams Fresh green beans; cut into 5cm pieces
75 grams Carrots; cut into bite sized
; chunks
125 grams Cubed aubergines; soaked in cold
; salted water for
; 15-20 minutes
150 grams Pumpkin or butternut squash; cut into 5cm pieces
125 grams Turnips; cut into 2.5cm
; cubes
125 grams Cauliflower florets; divided into
; bite-sized pieces
125 grams Button mushrooms; thickly sliced
150 millilitres Single cream
50 grams Whole milk natural yoghurt
1 tablespoon Lemon juice

Directions

Soak the cashews in 175ml boiling water for 15 minutes and puree in a blender. Set aside.

In a heavy saucepan, heat the oil over a low heat and sizzle the cardamom and cinnamon for 30-40 seconds. Add the onions, ginger and chillies. Increase the heat to medium and fry the onions until they are soft and translucent (5-6 minutes). Add the spices and stir, then add the potatoes, beans and carrots. Pour in 450ml luke warm water and bring to the boil. Reduce the heat to medium, cover and cook for 3-4 minutes.

Drain and rinse the aubergines and add to the pan along with the pumpkin, turnips and salt. Cover and cook for 5 minutes. Add the cashew nut puree, cream and yoghurt. Cook, uncovered for 4-5 minutes.

Stir in the lemon juice and remove from the heat. Serve with any bread or as an accompaniment to meat, poultry or fish dishes.

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Carlton Food Network

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