Creamy Vegetable Pasanda Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Aubergine250 Gram, halved (Baby Aubergine)
 Vegetable oil4 Tablespoon
 Onions2 , chopped
 Garlic3 Clove (15 gm), crushed
 Ground cumin2 Teaspoon
 Ground coriander2 Teaspoon
 Mild chili powder2 Teaspoon
 Cardamom pods8 , lightly crushed
 Double cream450 Milliliter
 Vegetable stock300 Milliliter
 Bay leaves2
 Potatoes450 Gram, cut into 4 cm chunks
 Cauliflower florets200 Gram
 Fine green beans140 Gram, trimmed
 Broccoli florets140 Gram
 Courgettes2 , cut into thick slices
 Ground almonds100 Gram
 Spinach leaves85 Gram (Young Variety)

Nutrition Facts

Serving size

Calories 913 Calories from Fat 688

% Daily Value*

Total Fat 77 g118.2%

Saturated Fat 2.2 g11.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 234.9 mg9.8%

Total Carbohydrates 50 g16.8%

Dietary Fiber 13.1 g52.2%

Sugars 9 g

Protein 12 g24.5%

Vitamin A 80.9% Vitamin C 185.5%

Calcium 15.1% Iron 24.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large skillet, heat 2 tablespoons of oil.
2. Add the aubergines and sauté for 5-8 minutes until golden brown.
3. Using a slotted spoon, remove onto a plate and set aside.
4. Heat the remaining oil
5. Add onions and garlic and sauté for 5 minutes until soft.
6. Tip in the spices and sauté for a few minutes.
7. Stir in the cream and stock and throw in the bay leaves.
8. Bring to a gentle boil.
9. Cover the pan and reduce the flame.
10. Simmer for 10 minutes, stirring often.
11. In a saucepan, bring water to a boil and cook potatoes for 10 minutes.
12. Add the cauliflower and beans and boil with the potatoes for 2 minutes.
13. Then add broccoli and courgettes and boil until just tender.
14. Drain and refresh and keep aside.
15. When gravy is thick stir in the almonds.
16. Add fried aubergine vegetables and spinach and simmer for a few minutes.
17. Taste and adjust the seasoning.

SERVING
18. Dish out into a tureen or casserole.
19. Garnish with a little cream
20. Serve with Indian bread or with pulao.
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