Thursday, 13 December 2012

Bombay Vegetables

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Bombay Vegetables. You can add any vegetables that you like, and it is a wonderful side dish to some roasted meat, but a great main course on it's own as well.



 A Simple List of Ingredients:

1. Potatoes
2. Mustard Seeds
3. Red Chilli Flakes
4. Ground Coriander
5. Ground Turmeric
6. Ground Cumin
7. Fresh Ginger
8. Sunflower Oil
9. Butter
10. Any Steamed Vegetables
11. Salt and Pepper
12. Fresh Coriander

Bismillah, let's begin!


Peel and wash six potatoes.



 Slice the potatoes into chunks.



 Boil the potatoes until they are just cooked.



 Now, to make the spice mix. In a bowl, take 2 teaspoons of mustard seeds



 Next, add 2 teaspoons of crushed red chilli flakes.



 And 2 teaspoons of ground coriander.



 And 2 teaspoons of ground turmeric.



 And 2 teaspoons of ground cumin.



 Next, take 2 teaspoons of crushed fresh ginger



 Take a large saucepan, and heat a few tablespoons of sunflower oil. When the oil is hot, add the spice mixture and the fresh ginger to the pan.



 Cook the spices and ginger for a few minutes.



Then, add 3 ounces butter, and stir in.

 

 Drain the boiled potatoes.



Add the potatoes to the pan.



For the mixed vegetables, I used a frozen mix of carrots, peas and green beans. You can, of course, use fresh but make sure they are pre-cooked.




 Add the cooked vegetables to the pan. 



 Stir-fry on a high heat for a few minutes.

 

 Next, slice four tomatoes.



Add the tomatoes to the pan, and stir to combine.



Bring the vegetables to a boil, and then turn the heat down. Cover and simmer for 15 minutes. 



 Finally, take a handful of fresh coriander.



 Add the coriander to the vegetables, and stir to combine.



 Serve hot with flatbreads, rice or as a side dish.

Full Written Recipe:

Bombay Vegetables

Ingredients

·     6 Potatoes, peeled and chopped into chunks
·     2 teaspoons Mustard Seeds
·     2 teaspoons Red Chilli Flakes
·     2 teaspoons Ground Coriander
·     2 teaspoons Ground Turmeric
·     2 teaspoons Ground Cumin
·     2 teaspoons Fresh Ginger, crushed
·     Few tablespoons Vegetable Oil
·     3 ounces (85 grams) Butter
·     540 gram bag of Frozen Vegetables
·     4 Tomatoes, sliced
·     Handful of Fresh Coriander, chopped
·     Salt, to taste

Method

1.  Place the potatoes in a pan of water and boil until cooked.

2.  Next, heat the oil in a pan. Add all the dried spices and the ginger. Cook for a few minutes.

3.  Add the butter. Then, add the potatoes and vegetables. Season with the salt.

4.  Stir fry on a high heat for a few minutes.

5.  Then, add the tomatoes. Bring to the boil and then simmer covered for 15 minutes.

6.  Stir in the fresh coriander and serve!

You May Also Like:


Stir-Fried Thai Vegetables



Potatoes, Carrots and Peas Curry



Chana Chaat (Spicy Chickpea Salad)


Remember me in your duas, please,

Wasalaam!

2 comments

  1. Hiya could I use mustard paste instead of seeds?

    ReplyDelete
    Replies
    1. It's better to use the seeds instead of the paste! :)

      Delete

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