Navrattan Subzi

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Navrattan Subzi Ingredients

50 g Raw unsalted cashews	75 g Carrots; cut into bite sized
4 tb Sunflower or vegetable oil	; chunks
4 Green cardamom pods; bruised	125 g Cubed aubergines; soaked in
1 5 cm piece cinnamon stick	; salted water for
2 md Onions; halved then finely	; 15-20 minutes
; sliced	150 g Pumpkin or butternut squash;
2 ts Grated or pureed fresh	125 g Turnips; cut into 2.5cm
1 Green chilli; seeded and	; cubes
1 ts Ground coriander	125 g Cauliflower florets; divided
1/2 ts Chilli powder	; bite-sized pieces
1/2 ts Ground turmeric	125 g Button mushrooms; thickly
175 g Potatoes; peeled and cut	150 ml Single cream
; 5cm cubes	50 g Whole milk natural yoghurt
125 g Fresh green beans; cut into	1 tb Lemon juice

Instructions for Navrattan Subzi

Soak 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/ Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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