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Sabat Sabzian Balti Style

Madhuri.Dixit's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Shallots/Onions 4 Small, peeled and halved
  Garlic paste 1 Teaspoon
  Ginger paste 1 Teaspoon
  Hot chili powder 1⁄2 Teaspoon (Or To Taste)
  Paprika 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Tomato paste 1⁄4 Cup (4 tbs)
  Zucchini 8 Small
  Baby carrots 8
  Baby corn ears 8
  Water 1⁄2 Cup (8 tbs)
  Baby potatoes 8 , cooked and peeled
  Canned chickpeas 14 Ounce, rinsed and drained (Garbanzo Beans)
  Cherry tomatoes 8
  Salt To Taste
  Sesame seeds 4 Teaspoon
Directions

Heat the oil in a wok or deep, round-bottomed pan over medium heat.
Add the onions or shallots, and the garlic and ginger pastes, and stir-fry for about a minute.
Add all the dry spices and tomato paste, and cook, stirring, for another minute.
Stir in the zucchini, carrots, corn, and water.
Cover and cook for 8-10 minutes or until the vegetables are tender but still crunchy.
Stir in the potatoes, chickpeas, tomatoes, salt, and 2 teaspoons sesame seeds.
Stir-fry for 2 minutes or until the potatoes are heated through.
Remove from the heat.
Transfer to a serving dish and sprinkle with the remaining sesame seeds.
Serve hot with any meat dish or vegetarian main dish, chapati or rice, and homemade yogurt, or serve as a main dish along with salad and bread for a healthy vegetarian meal.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Indian
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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