vegetable pasanda

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Cooking receipe to make vegetable pasanda under category Aga Recipes. You may find some video clips related to this receipe below.

vegetable pasanda

75g blanched almonds

2 tsp cumin seeds

1 tsp fennel seeds

2 tsp coriander seeds

50mm piece fresh root ginger peeled and roughly chopped

2 garlic cloves peeled

6 cloves

8 black peppercorns oil for frying

2 onions peeled and thinly sliced

300ml double cream

350g waxy potatoes peeled and cut into chunks

3 courgettes cut Into chunks

1 medium aubergine cut into chunks

125g green beans halved

225g small cauliflower florets

450g spinach leaves stalks removed salt

To garnish:

crispfried onions (optional) toasted shredded almonds

Put hte almonds in a heavy frying pan and dry fry on the simmering plate until just golden brown.

Remove from the pan and leave to cool Add the cumin fennel coriander seeds to the pan and dryfry in the same way shaking the pan all the time until the spices release they aroma.

Leave to cool.

tip the almonds into a food processor or blender and process until finely chopped.

Add the ginger garlic and 1 tbsp water. Work to a puree.

Crush the dryfried spices with the cloves and black peppercorns using a pestle and mortar or spice grinder

Heat 2 tbsp oil in a large saucepan on the boiling plate.

Add the onions and cook until tinged will brown.

Transfer to the simmering plate add the almond mixture and cook for 2 minutes.

Add the crushed spices and cook for 2 minutes.

Add the cream and 175ml water.

Cover and cook in the simmering ovenfor 10 to 15 minutes.

Meanwhile heat a little oil in a frying pan on the boiling plateand fry the potatoes until thoroughly browned on all sides.

Repeat with the courgettes and aubergine. Drain on crumpled kitchen paper.

Add the fried vegetables to the sauce with the beans and cauliflower.

Bring to the boil and simmer for 2 to 3 minutes then cover and cook in the simmering ovenfor 20 to 30 minutes or until the vegetables are tender.

If the mixture becomes too dry add a little extra water.

Meanwhile roughly tear the spinach leaves.

Add to the pan and simmer for 1 to 2 minutes until just wilted.

Add salt to taste.

‘]Serve garnished with crispfried onions if desired and toasted almonds.

To toast the spices and almonds in the roasting ovenplace in a shallow baking tin with the grid shelf on the top set of runners. Toast the spices for 1 minute; almonds for 3 to 4 minutes. It isnt absolutely essential to fry the potatoes courgettes and aubergines. You can stir them straight into the sauce once it has simmered for 10 to 15 minutes but they will lake longer to cook. dryfrying whole spices such as cumin fennel and coriander releases maximum aroma and lends a subtle smoky flavour. The technique is used here to enhance the pasandas rich creamy flavour.

Serves 6

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