Sabat Sabzian Balti Style
|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)|
|Ground cumin||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Tomato paste||1⁄4 Cup (4 tbs)|
|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)|
|Sesame seeds||4 Teaspoon|
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.