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Suggest a better descriptionSoak the cashews in 175ml boiling water for 15 minutes and puree in a blender. Set aside. In a heavy saucepan, heat the oil over a low heat and sizzle the cardamom and cinnamon for 30-40 seconds. Add the onions, ginger and chillies. Increase the heat to medium and fry the onions until they are soft and translucent (5-6 minutes). Add the spices and stir, then add the potatoes, beans and carrots. Pour in 450ml luke warm water and bring to the boil. Reduce the heat to medium, cover and cook for 3-4 minutes. Drain and rinse the aubergines and add to the pan along with the pumpkin, turnips and salt. Cover and cook for 5 minutes. Add the cashew nut puree, cream and yoghurt. Cook, uncovered for 4-5 minutes. Stir in the lemon juice and remove from the heat. Serve with any bread or as an accompaniment to meat, poultry or fish dishes. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (1356g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1258 | ||
Calories from Fat: 1231 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.8g | 182 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 29.4g | ||
Polyunsanturated Fat 72.6g | ||
Cholesterol 93.7mg | 29 % | |
Sodium 71.1mg | 2 % | |
Potassium 272.7mg | 7 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 8.5g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1258
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