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Creamy Vegetable Pasanda

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Ingredients
  Aubergine 250 Gram, halved (Baby Aubergine)
  Vegetable oil 4 Tablespoon
  Onions 2 , chopped
  Garlic 3 Clove (15 gm), crushed
  Ground cumin 2 Teaspoon
  Ground coriander 2 Teaspoon
  Mild chili powder 2 Teaspoon
  Cardamom pods 8 , lightly crushed
  Double cream 450 Milliliter
  Vegetable stock 300 Milliliter
  Bay leaves 2
  Potatoes 450 Gram, cut into 4 cm chunks
  Cauliflower florets 200 Gram
  Fine green beans 140 Gram, trimmed
  Broccoli florets 140 Gram
  Courgettes 2 , cut into thick slices
  Ground almonds 100 Gram
  Spinach leaves 85 Gram (Young Variety)
Directions

MAKING
1. In a large skillet, heat 2 tablespoons of oil.
2. Add the aubergines and sauté for 5-8 minutes until golden brown.
3. Using a slotted spoon, remove onto a plate and set aside.
4. Heat the remaining oil
5. Add onions and garlic and sauté for 5 minutes until soft.
6. Tip in the spices and sauté for a few minutes.
7. Stir in the cream and stock and throw in the bay leaves.
8. Bring to a gentle boil.
9. Cover the pan and reduce the flame.
10. Simmer for 10 minutes, stirring often.
11. In a saucepan, bring water to a boil and cook potatoes for 10 minutes.
12. Add the cauliflower and beans and boil with the potatoes for 2 minutes.
13. Then add broccoli and courgettes and boil until just tender.
14. Drain and refresh and keep aside.
15. When gravy is thick stir in the almonds.
16. Add fried aubergine vegetables and spinach and simmer for a few minutes.
17. Taste and adjust the seasoning.

SERVING
18. Dish out into a tureen or casserole.
19. Garnish with a little cream
20. Serve with Indian bread or with pulao.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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