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:
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.
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!
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!