Navrattan subzi

1 servings

Ingredients

QuantityIngredient
50gramsRaw unsalted cashews
4tablespoonsSunflower or vegetable oil
4Green cardamom pods; bruised
15 cm piece cinnamon stick
2mediumsOnions; halved then finely
; sliced
2teaspoonsGrated or pureed fresh ginger
1Green chilli; seeded and chopped
1teaspoonGround coriander
½teaspoonChilli powder
½teaspoonGround turmeric
175gramsPotatoes; peeled and cut into
; 5cm cubes
125gramsFresh green beans; cut into 5cm pieces
75gramsCarrots; cut into bite sized
; chunks
125gramsCubed aubergines; soaked in cold
; salted water for
; 15-20 minutes
150gramsPumpkin or butternut squash; cut into 5cm pieces
125gramsTurnips; cut into 2.5cm
; cubes
125gramsCauliflower florets; divided into
; bite-sized pieces
125gramsButton mushrooms; thickly sliced
150millilitresSingle cream
50gramsWhole milk natural yoghurt
1tablespoonLemon 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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