Milli Jhooli Sabji - Mixed Vegetables |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This recipe comes from the chef at Klay Oven, a fine Indian restaurant in Chicago. I'm kind of a chicken when it comes to Indian recipes but I can easily do this one! Ingredients:
1 medium onion, chopped |
2 teaspoons ginger, chopped |
2 teaspoons garlic, chopped |
1 tablespoon vegetable oil |
1 red bell pepper, cubed |
1 green bell pepper, cubed |
1/4 lb cauliflower, separated into flowerets |
2 medium baking potatoes, diced |
2 tomatoes, pureed |
1 teaspoon mild paprika |
1/2 teaspoon turmeric |
black pepper |
1/2 cup water |
1 tablespoon butter |
1 teaspoon light cream |
salt |
Directions:
1. In a blender, process the onions, ginger and garlic until they form a paste.
2. Heat the oil in a heavy skillet and add the paste; saute for 3-4 minutes, then add the red and green peppers, cauliflower, potatoes and tomatoes; mix well with ginger paste then add paprika, turmeric and pepper- mix well.
3. Stir in water, cover and simmer on low heat for 15-20 minutes or until potatoes are tender; stir in butter and cream and season with salt to taste.
|
|