Sabzi bhaji     


DescriptionOne of my favourites. This is off the top of my head so I hope Ive remebered everything. I like this with naan or other indian bread.
Curry TypeVegetable
StrengthUnknown
DifficultyUnknown
Source
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cook30-45 mins
No. of servings
Ingredients2 Potoaoes cut into julienne (sp?) strips (I cut them on the thick side)
2 Carrots
2 Onions finely chopped
Green chillies chopped (I use a couple of large mild and 1 or 2 hot)
1 tablespoon freshly ground corriander seed
1 teaspoon turmeric
salt to taste
Garlic -- optional
1inch cube fresh ginger, grated
Tomatoes peeled and chopped or tinned
1 cup or so green veg - peas, beans etc.
1 large bunch corriander (cillantro) chopped
approx. 8 tablespoons of yoghurt
Juice of 1 lemon
water
small quantity of oil
InstructionsMix the potatoes,carrots, onion, chillies, ground corriander,turmeric and salt in a bowl. Stand covered for 1 hour or so.

Heat the oil in a large pan and fry the ginger (and garlic if used) until golden Add mixed potatoes/carrots etc. and fry for a few minutes.
Depending upon the green veg used either add them now or hold back til later, i.e. if peas then add in the last 5/10 minutes of cooking.

Add tomatoes, lemon juice and half of the fresh corriander, fry for a few minutes.
Reduce heat to low and add yoghurt one tablespoon at a time, incorporating each addition into mixture prior to adding the next (this helps to avoid curdling).

Add approx 1/2 to 1 cup of water, cover and cook for 30-45 minutes until veg are tender.
If excess water then reduce for a few minutes.
Add remaining corriander.
Notes
Comments



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