1 - This was very successful. Turned out I have Sabzi Masala that I made when a friend was living with us 10 years ago, which I hadn't used since!
2 - It's still very good, and the instructions need a little help. Oh, and it could do with more green peas, so I'm increasing from 2 Tbsps to 1/4 cup. Finally, I don't know how to brown the potato and turnip in the pan, it just sticks and soaks up all the oil. Maybe I don't need to?
3 - I made this bitch mine! I reduced the turnip and grated it. I increased the potato and didn't worry about browning it. It was good! The textures worked, the flavor was good. Reminiscent of my daikon potato curry.
1 lb/500g potato, peeled and cubed
2 Tbsps. mild vegetable oil
1/4 tsp cumin seeds
Pinch asafetida (hing) powder
1 tomato (200g) chopped
2 turnips (300g) peeled and grated
1 tsp fresh ginger
1 tbsp tomato paste
1/2 tsp turmeric
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Sabzi Masala
1/2 tsp cumin powder
1/4 tsp coriander powder
Salt to taste (sugar?)
1/4 cup green peas
1/4 cup vegetable stock
1/4 cup water
Garam Masala as garnish
Coriander leaves
- Boil the potato in salted water until cooked through, about 10 minutes.
- Heat oil in a pan and fry the cumin seeds until they start to sizzle and brown. Quickly add the asafetida, the chopped tomato and the grated turnip. Sauté till tomato starts to break down. You may need to add a little water if it starts to get dry and brown.
- Add the ginger, tomato paste, turmeric, red chilli powder, sabzi masala, cumin and coriander powder, and salt. Finally, add the green peas and fry on low to medium heat for a couple of minutes, mixing everything together.
- Add the potato and fry for a minute or so.
- Add the vegetable stock and 1/4 cup water or as needed. Boil till the broth is mostly evaporated.
- Toss in the garam masala. Garnish with chopped coriander and serve hot as a side with dal and rice or with roti or paratha.
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