Subzi Badam Rogan Josh (Vegetables Cooked in Almond Paste) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy! Ingredients:
2 cups fresh mushrooms, sliced |
1 1/2 cups mixed vegetables, boiled |
3 spring onions, chopped |
1 tablespoon cornflour (mixed into a paste with 3 tbsps. water) |
1 onion, sliced |
1 teaspoon ginger-garlic paste |
3/4 cup tomato puree |
1/2 teaspoon turmeric powder |
1 teaspoon coriander powder |
salt |
6 -7 saffron strands, soaked in 1 tbsp. warm water |
2 tablespoons olive oil, divided |
1/2 cup almonds, soaked in water and de-skinned |
1/2 teaspoon cumin seed |
1/2 teaspoon clove |
1/4 teaspoon black peppercorns |
Directions:
1. Fry the sliced onion until dark brown and then grind it to obtain a paste. Keep aside.
2. Heat oil in a pot.
3. Toss in the mushrooms and saute for 5 minutes.
4. Fold in the spring onions and stir-fry for 5 minutes.
5. Add the mixed vegetables and saute for 5 minutes.
6. In another pan, heat 1 tablespoons olive oil.
7. Add the ginger-garlic paste and stir-fry for 4 minutes.
8. Fold in salt, turmeric powder, corriander powder and the ground almond paste.
9. Stir-fry for 5-6 minutes.
10. Add tomato puree and cook for a few minutes.
11. Fold in the sauted vegetables.
12. When well blended, add the cornflour mixture and saffron soaked in warm water.
13. Mix well and cook until the gravy thickens.
14. Serve hot garnished with fresh corriander leaves.
15. Enjoy!
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